It was traditionally made with rice but, ever since distilling rice was banned during the Korean War, distillers have used other grains and starches, such as wheat, sweet potatoes, and even tapioca. Because it is lightly sparkling, served cold, and low alcohol, it makes an ideal daytime and summertime drink. It is smooth, has a clean taste and is a good match with certain Korean foods, such as samgyeopsal (Korean pork belly). Sexy!!! $29.95 $ 29. By using The Spruce Eats, you accept our, A List of Marvelous Modern Korean Dishes and Drinks, The 10 Best Natural Wines to Drink in 2020. Get it free when you sign up for our newsletter. Notify me of follow-up comments by email. More recently it has become popular in Korean bars, with various brands of makkoli served on tap. Your night out will never be the same again! It's widely available in liquor stores, and while it is another traditional Korean rice wine, it is very different. This is the original filtrate, we call wonju or “Original Alcohol.”. Soju will last, Makkeoli will not last, even if unopened I believe. Drinking a kettle of makgeolli under the wooden ceiling beams of an old pub is one of Korea’s greatest traditional pleasures. Fresh! Beloved by farmers and the working class, makgeolli is a sweet, rice wine that is Korea’s oldest alcoholic drink. If you are a first timer to the world of Korean alcohol (we call it "sool"), a simple bar menu could send you into a head spin. Makgeolli is the oldest Korean alcohol drink dating far back to the Koryo Dynasty (918-1320). First, most soju ads are like this. OK, let's compare soju vs. shochu ads. Getting makgeolli-drunk is the relaxing, bucolic opposite of a blinding soju bender. Your email address will not be published. Made from rice and barley, it is thick and milky in consistency, sweet in taste and its alcohol quantity is much lower than in soju. And how about shochu's? In the 13th century, during the Goryeo dynasty, Mongol invaders brought soju (known as araki) with them. Ginger Makgeolli Cocktail. Add 8 cups of water to dilute. As a result, sojus vary in aroma and flavor.Soju is most often drunk straight with food, like wine, but is also used in cocktails, like a spirit. Other grains, such as wheat or barley, can be used in addition to the rice for different characteristics. Contrary to popular belief, there is a whole world beyond just the green bottles at a barbecue restaurant. Korean Classic: Soju. It is usually served in a large metal kettle and is accompanied with a vast array of side dishes.… We now have, Let’s say you have a lot of cheongju and not enough volunteers to drink it (an extremely rare case at Sool Connection HQ). There are bars in South Korea that boast 20 or 30 different makkoli infusions, and they can be found in the same lively neighborhoods that were once known for their soju bars. This allows the drinker to stir the cloudy rice wine, keeping the sediment from sinking to the bottom. Makgeolli is still relatively obscure in the U.S., but Cody Burns — the brewer at Seattle’s Girin Steakhouse, one of the city’s upscale odes to Korean food — is working to change that. Makgeolli's tangy, sweet taste makes it a popular drink with the ladies. If you don't have small bowls available, serve in short tumblers. Because makkoli is unfiltered and naturally fermented, it is best when drunk within a week or two after production. Soju, Makgeolli, Takju, Cheongu–What are the differences? The differences between unfiltered, milky-white Korean makgeolli and sake extend beyond color and opacity, though. Discard the solids. Soju with 20% is the most common. A large portion of the spirits on offer are still mass produced brands whose quality and taste are about as appealing as the hangovers they produce. Makkoli or makgeolli is typically lightly sweet, but some cheaper version can be especially sweet thanks to added sugar or aspartame. Both taste great paired with Korean food, but soju won't calm spice quite like makkoli. Makgeolli was originally consumed by farmers after a hard day of work in the fields. 4.7 out of 5 stars 13. Contrary to popular belief, there is a whole world beyond just the green bottles at a barbecue restaurant. Traditionally home-brewed and drunk by farmers, Makgeolli is making a well-deserved comeback in Korea and over the world. In fact, the South Korean liquor accounts for 97% of the country’s spirits market. Locals in Korea drink it straight up – no mixers needed. Chalky sediment gives it a cloudy appearance. Many of the plastic bottles of makkoli available in the states are pasteurized, increasing their shelflife but killing off much of the bacteria that gives it its signature flavor and health benefits. Soju is a drink similar to vodka. The sweet-ish, cloudy, un-distilled, rice-derived “wine” predates better-known old-timey staples such as soju by several centuries. Soju is higher in alcohol, typically over 15%, and is filtered for a clear, light-bodied but boozier drink. Makgeolli ( 막걸리) is an alcoholic beverage native to Korea. Diluting it a little to 12-13%, we call this takju, which literally means “cloudy alcohol.” While technically makgeolli is also a takju, the two categories exist to help differentiate in terms of price and quality. It can also be used in mixed drinks. Makgeolli VS Soju. Make your favorite takeout recipes at home with our cookbook! Yuzu Makgeolli Cocktail. It is made from rice (referred to in English as "Korean rice wine") which gives it a milky, off-white color, and sweetness. Watering it down to a more accessible ABV% creates, If you’re not making makgeolli, you can place the wonju in the fridge. It was originally quite popular among farmers, earning it the name nongju ( 농주 ), which … While green bottle soju at an ABV of 17-19% dominate restaurant coolers, this cheaper and weaker version of its historical self is not a true representation of the craft. Makkoli pairs best with sweet-spicy-sour-savory Korean food and can help diminish the effects of spicy food. MAINS Most bottles of makkoli are lightly sparkling, making the drink effervescent. Cheongju has a balance of sweetness and acidity, often with a fruity or floral aroma from the nuruk. I wanna drink with her so bad. Soju is a type of distilled beverage which originated in Korea. Cozy!!! ... A proper makgeolli will drastically change flavour after just one day. Distilled liquor was new to Koreans, who were accustomed to fermented alcoholic drinks such as makgeolli. Brewers prepare these ingredients and ferment them for one week to three months. Take your soju time. 1) Rinse the rice at least five times, or place in a colander under running water, moving the grains around until the water runs clear, about 2 minutes.Soak the rice in 6 cups of water for 30 minutes, then bring to a boil over high heat. Juno Moon is a mixologist that owns and operates several Korean bars in Manhattan, including SOJU HAUS. Soju is a clear spirit that originated in Korea. Strain the makgeolli into a large bowl, pressing on the solids with the back of a wooden spoon to squeeze as much liquid as possible out of it. Makkoli is made using cooked sweet rice and nuruk, a dry fermented cereal cake that works as a starter, encouraging mold growth which produces sugars that in turn produce alcohol. Serve it chilled alongside spicy kimchi dishes like Kimchichigae or kimchi fried rice or have it with a fun dinner of Korean pork belly (bossam). Because of its natural probiotics, makkoli has a limited shelflife. The word mak from makgeolli has dual meanings: “roughly” and “right now,” in reference to its intended time of consumption, right after it’s been strained. The most widely consumed drink in Korea HAS to be Soju. Because it is unfiltered, it is slightly tangy, similar to yogurt. A good rule of thumb is to think of sake as wine and makgeolli as beer. In NYC, only a handful of restaurants stock makkoli and it’s hard to find in Asian groceries. The mangalitsa belly is soaked with salt, pepper, soju and makgeolli before it is steam-roasted for 2 hours and 45 minutes. This bacteria may aid in digestion, giving the rice wine potential health benefits. You can distill it into, Click to share on Twitter (Opens in new window), Click to share on Facebook (Opens in new window). It’s a clear, distilled rice liquor with potency similar to vodka. The heavier rice sediment settles to the bottom, and a golden clear alcohol emerges. The low-alcohol wine is effervescent (lightly sparkling) and has a sweet-tart flavor profile. Makgeolli Recipe: Ingredients and Step-by-Step Preparation. Fermentation Starter Powder. Your email address will not be published. Cloudy and milky sweet with a touch of tangy fizz, makgeolli is a perfect counterpart to flavourful Korean fare. This refined and delicate category of alcohol brewers reserved for the kings and nobility. It carries a punchy ABV hovering around 12 and 21% alcohol. Add the optional sugar and mix well. Soju always stands by you (with pretty girls). Many Koreans chase away the bite with beer. Although soju (소주) is currently the most popular alcoholic beverage in South Korea, makgeolli (막걸리), is its predecessor. Learn 10 DIY Korean cocktail that can be made with drinks found in a convenient store. Be warned though, this cloudy, sediment-heavy brew hides a powerful hangover behind its gentle taste. The ABV of soju, on the other hand, ranges from 16.7%, to about 45%. Because makkoli (makgeolli) is not as popular in the U.S. as it is in Korea and Japan, it is harder to track down than most wines. Soju was originally developed in Arabia, and passed through Mongolia on its way to Korea. It has a neutral flavor, like vodka, but half the alcohol content — it t… Note that most makkoli imported into America is pasteurized, removing most of the healthy bacteria. Contains Kimchi Lactobacillus Probiotics for Gut Health. Gently mix by turning bottle upside down and up a few times.If unpasteurized, it may kind of explode. Makkoli can be found in some liquor stores, Korean markets, and Korean restaurants and bars. In a city where alcohol is cheap and free-flowing, sampling a bottle of soju (a vodka-like spirit), makgeolli (milky rice wine) or local beer is a quintessential aspect of a night out in Seoul.