Makgeolli

Makgeolli is a traditional Korean alcoholic beverage. It is a type of rice wine made from rice and water, and is often home-brewed. Makgeolli is milky and off-white in color, and has a slightly sweet, tangy, bitter, and chalky taste. It is typically served chilled, in a bowl, and is often consumed quickly due to its short shelf life.

History[edit | edit source]

Makgeolli has a long history in Korea, dating back to the Goryeo Dynasty (918-1392). It was traditionally made at home, but commercial production began in the 20th century. Despite its long history, makgeolli has experienced periods of popularity and decline. In recent years, it has seen a resurgence in popularity both in Korea and abroad.

Production[edit | edit source]

Makgeolli is made by fermenting a mixture of boiled rice, water, and a starter culture known as nuruk. The nuruk is a crucial ingredient, as it contains the enzymes that convert the rice starches into sugars that can be fermented by the yeast. The fermentation process takes about a week, after which the liquid is strained from the solids to produce the final product.

Consumption[edit | edit source]

Makgeolli is typically served chilled and is often consumed quickly due to its short shelf life. It is traditionally served in a bowl, and is often accompanied by pajeon, a type of Korean pancake. In recent years, makgeolli has also been used as an ingredient in cocktails.

Health Benefits[edit | edit source]

Makgeolli contains a number of vitamins and amino acids, and is often touted for its health benefits. However, it is also high in calories and should be consumed in moderation.

References[edit | edit source]

Makgeolli Resources
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