
Makgeolli, a time-honored alcoholic beverage in Korea, is a lightly filtered rice wine with an alcohol content ranging from 4 to 6 percent, though it can reach up to 19 percent depending on the brewer.
Milky in appearance and sweet and sour in taste, makgeolli is best served chilled, and is known for its easy drinkability and accessibility, commonly found in convenience stores and dining establishments.
Makgeolli is often poured from a kettle or pottery bowl, with a ladle used to stir the liquid and mix in the settled sediment at the bottom. To complement the traditional pouring vessels, metal or ceramic bowls are used for drinking. When served in a bottle, drinkers are advised to gently shake it to ensure the sediment is evenly mixed.
While makgeolli pairs well with a variety of Korean dishes, it is widely regarded as the perfect companion to Korean pancake “jeon,” such as those made with green onions, kimchi or seafood.
If you‘re seeking the ultimate makgeolli experience, wait for a rainy day, when many Koreans indulge in the rice drink alongside oily, savory fritters.
(Makgeolli, Korean rice wine, traditional fermented rice drink, milky Korean alcoholic beverage, sweet and tangy makgeolli drink)