The history of Makgeolli is an old one that dates back to the Goryo Dynasty (918~1392). Also called “farmer’s wine”, it was the drink of choice for the working class as it was easily brewed at home or sold cheaply. With its long history steeped in tradition, Makgeolli has become sought-after for younger generations. This homebrew with humble origins is now a trendy Korean alcoholic beverage exported around the world with hundreds of craft brewers in Korea alone.
“Mack-Gully” Alternate spelling: makkoli
Traditional Makgeolli was made using Rice, Water and Nuruk fermented for a week or so. The result was an unpasteurized product with a boozy alcohol content of around 15% and naturally occurring carbonation.
Nuruk can be made from wheat, rice or barley. The grains are mixed with water, strained and formed into shapes and hung to ferment and dry (similar to Meju blocks) for 2-4 weeks. This is a fermentation starter and full of healthy bacteria.
Commercial Makgeolli is pasteurized to meet export requirements and contains additives like yeast and carbon dioxide to mimic the homemade process for a fizzy, tangy drink. Sugar is also commonly added to appeal to most drinkers. It’s also made to have a lower alcohol content (6%-9%).
It is possible today to make Makgeolli at home only mixing Rice, Water and Nuruk. The ratio and type of ingredients used will result in variations in flavour: The wild nature of fermentation will guarantee it. Maangchi has a recipe for Makgeolli but keep in mind this was traditionally a casual drink made in people’s kitchens. Don’t overthink it.
Rice: You need hardened, dry cooked rice.
Make rice as usual but with little water (just about cover the rice).
Cook it only for about 30 mins.
Lay out flat (or put in dehydrator) until completely dry (3 hours).
Nuruk: Sold in packages at the store.
You can also use a Koji starter which may be more readily available. I have also seen it unconventionally made with malt (like beer).
Water: Use filtered water and make sure to sterilize your container as this will ferment at room temperature for a week.
Notes:
Leave a gap for air to circulate as fermentation will cause gases.
Stir it once a day for 3 days then leave it alone for 4-7 days.
Strain well and dilute with more water and add sugar if you like.
Store in the fridge and consume within a month (or when it starts tasting like vinegar).
Give it a stir and serve chilled.
This is just to give you an idea, there are many recipes online to follow for more exact directions.
Makgeolli is often described as being sweet yet tangy with a light fizz. The sweetness comes from fermentation of rice (or wheat/barley whichever is used). If you use yeast, this will add sweet flavours as well. Tang and fizz comes from active bacteria that we know better as probiotic culture- think yogurt or kefir. The alcohol component just ties all these flavours together to create a smooth, palatable adult beverage.
Commercial Makgeolli is sweetened with additives and also reduces natural fermentation to reduce fermentation odours and is a much crisper, sweeter drink.
Traditionally, as a fermented food high in carbohydrates (rice), it was very nutritional'; Providing energy to hard-working people. It was full of probiotics supporting digestive health.
Commercially available (cheap) Makgeolli is pasteurized, negating many of its probiotic effects and for today’s mostly sedentary lifestyle, it is much too high in calories to categorize it as a healthy alternative.
Unpasteurized, home made Makgeolli may go bad after about a month. You will know because it turn to vinegar. Keep refrigerated and consume within 2-4 weeks for optimal taste.
Store-bought Makgeolli will usually have an expiry date of 1 year. Keep refrigerated and use your nose and judgement if you should toss it early.
Yes, it can. With its smooth, milky flavour you may drink an entire bottle without feeling the effects. But the alcohol content is building up pleasantly in your body, so consume in moderation. It can make you think it’s not alcohol (it’s just that smooth) but it is.
The Makgeolli Hangover, if you get one at all, is a gentler sort than say, the dirty head-splitting Soju Hangover. I capitalize Hangover, but really, there is no such thing as a Makgeolli hangover. Nothing that a little hair of the dog won’t fix 😎. A shot of Makgeolli with those morning pancakes? Yes, please.
