A Tour of Korea’s Traditional Brewing Culture

I love coming across makgeolli articles, but doubly so when they come from international publications. Li Anlan’s article in ShanghaiDaily.com describes Korean alcohol and “anju”, or common dishes served with alcohol. From the article:

“‘Koreans are heavy drinkers,’ said Chris Sun, bar manager at the Korean restaurant Chi-Q. ‘The food is quite spicy and heavily flavored, but the liquors are actually light in taste,’ he said.

Two of the most popular alcohols are makgeolli and soju.

Makgeolli is a slightly sweet rice wine that originated in Korea. It’s fermented from rice or sometimes wheat, mixed with nuruk, a Korean fermentation starter. It’s become a rather fashionable drink in recent years. The tangy, milky flavor is similar to Chinese fermented sticky rice wine. Its alcohol content is 5 to 7 percent.

‘Makgeolli is the product of the first step in making soju and sake,’ Sun said. ‘Yeast and water are added to cooked rice, store in a jar for two weeks, and then it’s ready to drink.’”

Read the whole ShangaiDaily.com article here.

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