While soju is the most famous when it comes to Korean alcohol, those interested in Korean spirits have likely heard of or tasted makgeolli. Makgeolli is a traditional Korean rice wine, made by fermenting rice with yeast to filter out the clear rice wine called cheongju and then using the remaining sediment to create the brew.
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It has a robust, slightly sweet taste, typically with carbonation. Makgeolli is one of the most popularly consumed alcoholic beverages in Korea, even cheaper than water in some cases. Although it used to have an image associated mainly with the elderly, a variety of products in recent years have made it a drink enjoyed by people of all ages nationwide.
National Folk Museum of Korea
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Makgeolli is usually served chilled in plastic bottles or, in restaurants, can be presented in bowls, or yellow brass kettles. When drinking makgeolli, it's essential to shake it to mix the settled sediment below, but shaking too vigorously might lead to the cap exploding due to carbonation, just like Champagne. If left undisturbed, allowing the sediment to settle completely, the upper part becomes clear rice wine, which is 'cheongju' I mentioned above.
The name 'makgeolli' is intriguing. Makgeolli literally means 'filtered just about.' The 'mak' means 'right now' or 'at that moment,' and 'geolli' means 'to filter.' In other words, it translates to 'roughly and quickly filtered alcohol' in Korean. The name itself reveals the method and characteristics of making the drink, indicating how user-friendly it is. Similarly, there's another drink called 'dongdongju,' where the name is derived from the rice grains floating ('dongdong') during the brewing process. Although 'dongdongju' is a different concept and drink from makgeolli, confusion between the two has become common lately.
National Folk Museum of Korea
Why has it become such a familiar drink among the common people? The typical process of making rice makgeolli involves washing rice thoroughly, steaming it to make a sticky rice base, then fermenting it with yeast and water for several days before filtering it. In other words, anyone can easily make it with just rice, water, and yeast. Due to its simple manufacturing process and affordable price, many people could easily make or encounter makgeolli, making it a symbol of solace for the common people. During the farming season, it served the function of quenching the sweat and thirst of farmers as a rural liquor.
National Folk Museum of Korea
Yeast and rice (National Folk Museum of Korea)
Makgeolli is not only used as a drinking beverage. Even today, it is used in ancestral rites or as a sacred drink in various rituals. In Korea, people still sprinkle makgeolli on newly bought car tires, praying for no accidents. When visiting ancestors' graves, pouring makgeolli on top is a way to honor them. For Koreans, makgeolli is more than just a simple alcoholic drink; it is a drink that carries familiar yet mysterious sentiments.
Cultural Heritage Administration
In 2021, the art of making makgeolli, known as 'Brewing Makgeolli,' was designated as a National Cultural Heritage. Strictly speaking, it's not just makgeolli itself but the entire culture of brewing makgeolli, including the processes, livelihoods, rituals, and traditional lifestyle customs. Acknowledged for its long history passed down and enjoyed across the Korean Peninsula, recorded in various historical documents since the Three Kingdoms period, and its cultural significance evident in farming songs, proverbs, and literary works related to makgeolli, it provides an in-depth understanding of Korean culture. This recognition was the first case for the public to propose and designate a National Intangible Cultural Heritage. It indicates how precious makgeolli is as a cultural heritage for Koreans.
김홍도, 단원풍속도첩, 점심 (National Museum of Korea)
대쾌도 (National Museum of Korea)
As for the drinking trends among young people in Korea today, they tend to prefer makgeolli without the artificial sweetener aspartame. Although aspartame is not inherently bad, there are stories about it leaving an unpleasant aftertaste. In the case of high-quality makgeolli, they use glutinous rice(or sticky rice) instead of sweeteners like aspartame. Glutinous rice is expensive, and makgeolli with added glutinous rice tends to be pricier, but the younger generation pursues these sophisticated versions.
Various types of Makgeolli (윤동길 스튜디오 어댑터 실장)
For some reason, on rainy days, Koreans always seek out 'makgeolli and jeon' (Korean pancakes). The combination of the refreshing taste of makgeolli and the greasy jeon seems to be favored on rainy days. It's a combination that often comes with tofu kimchi (kimchi with added meat). Also, farmers and fishermen, while farming or catching fish, still drink makgeolli like a refreshment or beverage.
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On rainy days, drinking makgeolli makes one get drunk faster than any other alcohol. It's not just because of its sweet taste. It's not just because of getting drunk on the sentimental raining scenery. But also, it's because of the poignant and deep history that makgeolli embraces.
National Folk Museum of Korea