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Makgeolli (막걸리) – Korean Rice Wine
Makgeolli is the oldest rice wine in Korea, served there in metal bowls, often with pajeon on rainy days. You steam glutinous rice, mix it with nuruk, and let the mash ferment for just under a week. Then you press the mash and dilute it with water. The wine stays cloudy and milky, tastes lightly sweet and tangy, and is a little fizzy. Chilled, it keeps for about a week and gets drier with each day.
Makgeolli (막걸리) – Korean Rice Wine
Laura Chen
8
30 minutes
40 minutes
150
Korean
Drink
Makgeolli is cloudy Korean rice wine made from steamed glutinous rice and nuruk, a wheat-based fermentation starter. You set the mash in a large jar, let it ferment for 5 to 7 days, and then press it. The result tastes lightly sweet, tangy, and fizzy, with about 8 to 10 percent alcohol.
Ingredients
- 500 g glutinous rice (sweet rice from an Asian grocery store)
- 75 g nuruk (Korean fermentation starter made from wheat with molds and yeasts)
- 1 tsp dry yeast (3 g)
- 1 l water, boiled and cooled
- 500 ml cold water for diluting
- 2 tbsp sugar to taste
Instructions
- Wash the glutinous rice in cold water until the water runs clear. Soak it for 8 hours, covered with fresh water.
- Drain the rice, spread it in a steamer basket lined with a cloth, and steam for 40 minutes, until the grains are translucent and soft.
- Spread the steamed rice on a baking sheet and let it cool for about 1 hour, until it is below 30°C (86°F). Rice that is too warm harms the yeast.
- Rinse a jar with a capacity of at least 3 l with hot water. Add the rice, nuruk, dry yeast, and 1 l of boiled water and knead with clean hands for 3 minutes, until no rice clumps remain.
- Cover the jar with a cloth and secure it with a rubber band. Leave it at 20 to 25°C (68 to 77°F) and stir with a clean spoon morning and evening for the first 3 days.
- After 5 to 7 days, when the bubbling slows and the rice has sunk, strain the mash through a fine cloth and press out the residue firmly.
- Dilute with 500 ml of cold water and sweeten to taste with sugar. Pour into bottles, close them loosely, and chill for at least 2 hours.
- Gently swirl the bottle before pouring so the sediment spreads. Serve cold in bowls, ideally with pajeon.
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