Korean Makgeolli Tasting
with Hong Kong 홍콩(香港)
해외로 전통주를 수출하면서 2023년부터는 현지 밴더그룹들과 실시간 영상 시음회를 진행하려합니다. 우리나라에서는 수출 다당자인 저와 파트너 그리고 전통주 양조장 대표 또는 양조자가 참석합니다. 현지에서는 현제 밴더와 현지 유저들이 참석합니다. 이에 기본 토픽을 준비했습니다.
Korean Makgeolli Tasting
Date : Apr. 6th, 2023
Time : TBD (In the evening)
Venue : East River Brewery on Korean side
How : What’s App Video
1. Brief Introduction on East River Brewery : Mr. Bang
2. Introduction on Mrs. Julia Lee and Mr. Kitae Park
3. What is Makgeolli?
Historical Background
Brewing process of Makgeolli
Makgeolli Ingredients : A Rice/A Nuluk (Yeast)
Why Korean people likes Makgeolli
Makgeolli Food Pairing
4. Makgeolli Tasting
Pasteurized Makgeolli
Non-pasteurized Makgeolli
Sparkling Makgeolli : By Chance
What is Makgeolli?
Makgeolli, also known as "makkoli" or "makoli", is a traditional Korean rice wine made from a mixture of rice, water, and a fermentation starter called nuruk. It has a milky white color and a slightly sweet and sour taste, with a slightly fizzy and creamy texture due to the fermentation process.
Makgeolli is typically low in alcohol content, ranging from around 6% to 9%, and is often enjoyed as a casual and refreshing drink with meals or as a social beverage among friends. It is also known for its health benefits, as it contains beneficial bacteria that aid digestion and boost the immune system.
In recent years, Makgeolli has gained popularity both in Korea and internationally, and has been produced in various flavors such as fruit and herbal infusions to cater to different tastes.
Makgeolli Historical Background
Makgeolli has a long history in Korea, dating back to the Three Kingdoms period (57 BC – 668 AD). At that time, it was primarily consumed by farmers and peasants as a source of nourishment and hydration during long working hours.
During the Joseon Dynasty (1392 – 1910), Makgeolli became a popular drink among the general population, and was even enjoyed by the royal family. It was also used in traditional ceremonies and rituals, such as ancestor worship and weddings.
In the early 20th century, Makgeolli production was modernized with the use of machines, which made it more widely available and affordable. However, its popularity declined during the Japanese occupation of Korea (1910 – 1945), as Japanese authorities banned the production and consumption of traditional Korean drinks in an effort to assimilate the Korean population.
After Korea's liberation from Japanese rule, Makgeolli once again became popular and has continued to be a beloved traditional beverage in Korea to this day. In recent years, Makgeolli has also gained popularity internationally, with Korean restaurants and bars in various countries serving the drink.
Brewing process of Makgeolli
The brewing process of Makgeolli typically involves the following steps:
Washing and soaking rice: Short-grain rice is washed and soaked in water for several hours or overnight to soften the grains.
Steaming rice: The soaked rice is then steamed until fully cooked and soft.
Cooling rice: The steamed rice is cooled to room temperature.
Mixing rice with nuruk and water: The cooled rice is mixed with nuruk, a fermentation starter made from wheat or rice, and water to create a mixture known as "starter”
Fermenting the mixture: The starter mixture is left to ferment in a warm place for several days. During this time, the nuruk breaks down the starch in the rice into sugar, and yeast and bacteria in the air and on the nuruk begin to ferment the sugar, producing alcohol and carbon dioxide.
Separating the sediment: After fermentation, the Makgeolli is separated from the sediment by pouring it through a sieve or cloth.
Bottling and refrigeration: The Makgeolli is then bottled and stored in the refrigerator until ready to be consumed.
The exact brewing process may vary slightly depending on the recipe and region, and some variations may include additional ingredients such as fruit, herbs, or sweeteners to add flavor and complexity to the final product.
Makgeolli Ingredients : A Rice/A Nuluk (Yeast)
The two main ingredients used in making Makgeolli are rice and nuruk.
Rice: Short-grain rice is the preferred type of rice used for making Makgeolli. The rice is washed and soaked in water to soften the grains, then steamed until fully cooked and soft. The cooked rice is then cooled to room temperature and mixed with nuruk and water to create the fermentation mixture.
Nuruk: Nuruk is a type of fermentation starter made from a mixture of wheat, barley, or rice, and is commonly used in Korean traditional alcoholic beverages. It contains various microorganisms such as yeast, bacteria, and molds that break down the starch in the rice into sugar and produce alcohol during fermentation. The amount of nuruk used in the mixture can affect the flavor and alcohol content of the final product.
In addition to rice and nuruk, water is also an important ingredient in making Makgeolli. Clean and filtered water is used to mix with the rice and nuruk to create the fermentation mixture. Some Makgeolli recipes may also include additional ingredients such as fruits, herbs, or sweeteners to add flavor and complexity to the final product.
Why Korean people likes Makgeolli
Makgeolli is a traditional Korean rice wine that has been enjoyed for centuries. There are several reasons why Korean people enjoy makgeolli:
Taste: Makgeolli has a slightly sweet and sour taste, with a slightly fizzy texture that makes it a refreshing drink to enjoy on a hot day.
Cultural significance: Makgeolli has been a part of Korean culture for a long time, and it is often enjoyed during special occasions and celebrations.
Health benefits: Makgeolli is rich in probiotics, which are good for digestion and can help boost the immune system. It also contains antioxidants and amino acids, which can help improve overall health.
Accessibility: Makgeolli is relatively inexpensive and easy to find in Korea, making it a popular choice for those looking for an affordable alcoholic beverage.
Overall, makgeolli is a beloved drink in Korea that is enjoyed for its taste, cultural significance, and health benefits.
Makgeolli Food Pairing
Makgeolli is a versatile drink that pairs well with a variety of Korean dishes. Here are some popular makgeolli food pairings:
Pajeon: Pajeon is a savory Korean pancake made with scallions and seafood or meat. Makgeolli's slightly sweet and fizzy taste complements the savory and crispy texture of the pancake.
Samgyeopsal: Samgyeopsal is grilled pork belly that is a staple in Korean BBQ. Makgeolli's acidity helps cut through the rich and fatty flavors of the pork.
Fried chicken: Fried chicken is a popular snack in Korea, and makgeolli pairs well with its crispy and salty flavors.
Dakgalbi: Dakgalbi is a spicy stir-fry dish made with chicken, vegetables, and a spicy sauce. Makgeolli's slightly sweet taste helps balance out the heat of the dish.
Kimchi: Kimchi is a spicy and sour fermented vegetable dish that is a staple in Korean cuisine. Makgeolli's probiotic properties complement the gut-healthy benefits of kimchi.
Overall, makgeolli pairs well with a variety of savory and spicy Korean dishes, making it a popular drink choice at Korean restaurants and gatherings.
Makgeolli Tasting
If you're interested in trying makgeolli, here are some steps to follow for a proper tasting:
Chill the makgeolli: Makgeolli is best served cold, so place the bottle in the refrigerator for at least an hour before opening it.
Open the bottle: Makgeolli is a naturally carbonated drink, so be careful when opening the bottle to avoid any spills.
Pour into a bowl or cup: Makgeolli is traditionally served in a metal or ceramic bowl, but you can also use a small cup. Pour the makgeolli slowly to avoid generating too much foam.
Observe the appearance: Makgeolli is cloudy due to the rice sediment that settles at the bottom of the bottle. Take a moment to appreciate its milky-white color and opaque appearance.
Smell the aroma: Makgeolli has a mild, sweet aroma with hints of rice and yeast. Take a sniff and see if you can detect any other subtle scents.
Taste the makgeolli: Take a sip and let the drink sit in your mouth for a few seconds to fully appreciate its taste. Makgeolli has a slightly sweet and sour taste, with a nutty and yeasty flavor. You may also notice a slight fizziness on your tongue.
Pair with food: As mentioned earlier, makgeolli pairs well with a variety of Korean dishes. Take a bite of food and then take a sip of makgeolli to experience how the flavors complement each other.
Overall, makgeolli is a unique and refreshing drink with a distinct taste and aroma that's worth trying.
Pasteurized makgeolli
Pasteurized makgeolli refers to the process of heating the makgeolli to a certain temperature to kill off any harmful bacteria and extend its shelf life. Pasteurization is a common practice in the food and beverage industry to ensure the safety of the product and prevent spoilage.
Pasteurized makgeolli is different from the traditional unpasteurized makgeolli, which is often referred to as "raw" makgeolli. Raw makgeolli is unfiltered and unpasteurized, and it has a shorter shelf life due to the presence of live yeast and bacteria that can cause fermentation and spoilage over time.
Pasteurized makgeolli has a smoother and more consistent taste compared to raw makgeolli. The pasteurization process also helps to reduce the alcohol content and increase the sweetness of the drink, making it more accessible to those who may not enjoy the strong taste of raw makgeolli.
However, some purists argue that pasteurization alters the natural taste and character of the drink and diminishes its nutritional value. Additionally, pasteurization requires the use of preservatives and additives, which may not be suitable for those with certain dietary restrictions.
Overall, whether to drink pasteurized or raw makgeolli is a matter of personal preference. While pasteurized makgeolli may offer certain advantages in terms of safety and convenience, some drinkers may prefer the more authentic and natural taste of raw makgeolli.
Non-pasteurized Makgeolli
Non-pasteurized, or raw, makgeolli refers to makgeolli that has not undergone the process of pasteurization. Raw makgeolli is typically unfiltered, meaning it still contains the rice sediment and live yeast and bacteria that give it a distinct taste and texture.
Raw makgeolli is known for its natural, earthy taste and slightly sour flavor. It has a cloudy appearance due to the rice sediment, and it may have a slightly effervescent texture due to the live yeast and bacteria.
Because it is unpasteurized, raw makgeolli has a shorter shelf life than pasteurized makgeolli and should be consumed within a few days of opening. It is often served chilled in a traditional Korean bowl or cup and pairs well with a variety of Korean dishes, such as pajeon (savory pancake), kimchi, and spicy stir-fries.
Some people prefer raw makgeolli over pasteurized makgeolli due to its more natural taste and the presence of live probiotics, which may have potential health benefits. However, it's important to note that raw makgeolli carries a higher risk of contamination and spoilage compared to pasteurized makgeolli, and should be consumed responsibly and within a reasonable timeframe.
Sparkling Makgeolli
Sparkling makgeolli is a type of makgeolli that has been carbonated, giving it a fizzy, effervescent texture. It is made by adding carbon dioxide gas to the fermented rice mixture during the brewing process.
Sparkling makgeolli has a light and refreshing taste, with a slightly sweet and sour flavor profile. The carbonation adds a pleasant mouthfeel and enhances the overall drinking experience. It is often served chilled in a traditional Korean bowl or cup and pairs well with a variety of Korean dishes, such as fried chicken, seafood, and spicy stir-fries.
One of the advantages of sparkling makgeolli is that it has a longer shelf life than non-carbonated makgeolli, which tends to spoil quickly due to the presence of live yeast and bacteria. Sparkling makgeolli can also be stored and transported more easily than traditional makgeolli, as the carbonation helps to stabilize the drink.
In recent years, there has been a growing trend of adding different flavors and ingredients to sparkling makgeolli, such as fruit juice or honey, to create unique and innovative variations of the traditional drink.
