1. What is Makgeolli
Makgeolli is a traditional Korean alcoholic beverage and a type of Takju (cloudy rice wine). The process of making Makgeolli involves brewing alcohol from rice, then separating the clear part, known as Cheongju (clear rice wine), and using the remaining rice sediment. While Makgeolli originally was a byproduct of Cheongju production, with the reduced demand for Cheongju in modern times, Makgeolli is now brewed specifically for its own consumption, with the entire batch being mixed with water and filtered.
Makgeolli is one of the most popular alcoholic drinks in Korea, alongside soju and beer. It is characterized by its gently rustic and slightly sweet taste with a mild fizzy kick. Traditionally viewed as an affordable drink for the common people and the elderly, due to its lower cost compared to even bottled water, Makgeolli has undergone significant improvements in taste, aroma, and preservation techniques. These enhancements have broadened its appeal, making it a beloved national beverage enjoyed by all ages and social classes in Korea.
2. Exploring Korean Perspectives: The Cultural Significance of Makgeolli
Makgeolli, a traditional Korean rice wine, holds a unique place in Korean culture and is often humorously referred to as an ‘Anjeunbaengi sul’ (앉은뱅이 술), meaning ‘a liquor that keeps you seated.’ This nickname stems from its smooth, mild nature that makes it easy to drink in large quantities without immediately feeling its effects. However, the intoxication can catch up suddenly, making it difficult to stand up. This characteristic also earned it a reputation as a drink that can make you fail to recognize even your parents when drunk.
Despite its relatively low alcohol content of around 6%, Makgeolli’s subtle sweetness and mild fizziness make it deceptively easy to consume in large amounts, unlike beer, which can feel filling, or soju, which has a stronger taste.
In Korean culture, Makgeolli is particularly craved on rainy days. The classic combination of Makgeolli and Pajeon (Korean scallion pancake) on a rainy day is considered unbeatable. Its refreshing quality pairs well with greasy or oily foods like fried pancakes, grilled dishes, boiled meats, and pork rinds. It also complements tofu and acorn jelly (dotorimuk).
Makgeolli continues to be seen as a refreshment for farmers and fishermen, ideal for quenching thirst during a break from work. A bowl of cold Makgeolli can miraculously alleviate fatigue, even in moderation. In the military, it’s occasionally provided by officers after intense exercises or as a special treat, though official regulations generally prohibit alcohol consumption.
As for anju, traditional dishes like egg rolls, assorted pancakes (jeon), tofu with kimchi, and fermented skate (hongeo) sashimi are popular. However, being a grain-based alcohol, Makgeolli harmonizes well with most foods, much like rice. Its relatively mild flavor profile doesn’t overpower the taste of food, allowing for a well-balanced pairing.
3. Varieties of Makgeolli
Makgeolli, a traditional Korean rice wine, can be categorized in various ways. Here, we’ll focus on two main methods: by taste and by region.
By Taste:
- Aspartame-Added Makgeolli: This type is known for its sweetness, largely due to the addition of aspartame, a sweetener. Most of the affordable Makgeolli available in Korea contains aspartame and tends to have a strong carbonation.
- Additive-Free Makgeolli: Made through a pure brewing process, this variety has milder carbonation and a richer, more robust flavor. It’s typically more expensive and has recently become more popular among Korean consumers.
- Raw (Unpasteurized) Makgeolli: This type contains live yeast, as it is not sterilized. Due to the presence of active yeast, raw Makgeolli has a shorter shelf life and its flavor can vary depending on when it is consumed during its shelf life.
By Region:
Another way to categorize Makgeolli is by its region of origin. Each region in Korea has its unique brewing methods and local ingredients, resulting in distinct flavors. Therefore, tasting and comparing Makgeollis from different regions is the best way to appreciate the diversity of this traditional Korean drink. Each regional Makgeolli reflects the local culture, climate, and tastes, offering a unique experience to the drinker.
| Region | Name |
| Seoul | Jang-Su Makgeolli |
| Gyeonggi-do, Gapyeong-gun | Gapyeong Jat Makgeolli |
| Gyeonggi-do, Goyang-si | Baedari Makgeolli, Tongil Makgeolli |
| Gyeonggi-do, Yangpyeong-gun | Jipyeong Makgeolli |
| Gyeonggi-do, Pocheon-si | Neurin Maeul Makgeolli, Idong Ssal Makgeolli |
| Chungcheongbuk-do, Okcheon-gun | Jeungyak Makgeolli |
| Chungcheongnam-do, Gongju-si | Gongju Albamju (Chestnut Makgeolli) |
| Busan | Geumjeongsanseong Makgeolli |
| Gwangju | Mudeungsan Takju |
Makgeolli is sometimes mixed with other beverages to create unique cocktails. A famous example of this is the combination of Makgeolli with a Sprite-like carbonated drink, popularly known as “Mak-sa” in Korea. This particular cocktail gained notoriety due to its association with Park Chung-hee, a former President of South Korea. Park Chung-hee was particularly fond of this mixture, which typically involves blending Makgeolli with Sprite or a similar soda (often referred to as ‘cider‘ in Korea).
Interestingly, it is noted that Park Chung-hee’s preferred choice of Makgeolli for this cocktail was “Baedari Makgeolli” a regional variety. The blend of the creamy, slightly sweet Makgeolli with the crisp, refreshing taste of a carbonated drink like Sprite creates a balanced and enjoyable beverage, appealing to those who might find traditional Makgeolli too strong or heavy. This kind of innovation in consuming traditional beverages showcases the versatility and enduring popularity of Makgeolli in Korean culture.