Makgeolli Bottle Term & Ingredient Guide

These are by no means comprehensive lists but I wanted to take a stab at documenting what I’ve found on makgeolli bottle labels. I’ll continue to update this list when I come across something I’ve missed.



막걸리 (makgeolli)

  • Pronounced “mak-KUH-lee”.

제품명 (jepoommyuhng) = name

내용량 (naeyonglyang) = volume

식품의 유형 (shikpoom eui yoohyuhn) = type of food / 주류의 종류 (jooryu eui jongryu) = type of alcohol

  • Either of these terms might be used to present information related to pasteurization. These terms will either be specified as 살균탁주 or 탁주.

살균탁주 (salgyoon takjoo) = pasteurized

  • These makgeollis typically have a shelf-life of one year.

생 (saeng)/ 탁주 (takjoo) = fresh or unpasteurized

  • Because these makgeollis have not been pasteurized, their shelf-life is usually about one month. Takjoo is another name for makgeolli but, when it is found on bottles, it means that the makgeolli has not been pasteurized.
  • You will usually find “saeng” on the front of the bottle or included in the makgeolli’s name but find “takjoo” in the fine print.

제조연월일 (jejoyuhnwuhlil) = date of manufacture

보관방법 (bogwanbangbuhb) = how to store

냉장보관 (naengjangbogwan) = store in refrigerator

유통기한 (yootonggihan) = shelf life

제조일로부터 (jejoilbootuh) = from the date of…

상단표기 (sangdanpyogi) = top mark

  • This means that the information is marked at the top of the bottle.

별도표기 (byuhldopyogi) = (see below)

  • This term is usually used for expiration dates and it means that the expiration date can be found elsewhere on the bottle.

에탄올 함량 (etanolhamryang) = alcohol by volume

용기재질 (yonggijaejeel) = container material

제조원 (jejowuhn) = manufacturer

업소명 및 소재지 (uhbsomyuhng mit sojaejee) = business name and address

고객상담실 (gogaeksangdamshil) / 소비자상담실 (sobeejasangdamshil) = customer care center




원재료명 (wuhnjaeryomyuhng) = ingredients

수입산 (sooeebsan) = imported

국내산 (gooknaesan) = domestic

정제수 (juhngjaesoo) = purified water

쌀 (ssal) = rice

백미 (baekmee) = rice

찹쌀 (chapssal) = glutinous (sticky) rice

맵쌀 (mepssal) = non-glutinous rice

햅쌀 (hepssal) = “new” rice (or rice from the first crop of the season)

팽화미 (paenghwamee) = puffed rice

소맥분 (somaekboon) / 밀 (meel) = wheat

메밀 (maemeel) = buckwheat

보리 (boree) = barley

조껍데기 (jogguhbdaegee) = hulled millet

누룩 (noorook) = a mixture of yeast, enzymes, and lactobacillus (along with rice and water, noorook is one of the three essential ingredients to making makgeolli)

효모 (hyomo) = leavened yeast

곡 (gok) / 곡자 (gokja) = yeast

입국 (eepgook) = koji (cooked rice and/or soya beans that have been inoculated with aspergillus oryzae, a fermentation culture)

락토밀 (laktomeel) = lactobacillus wheat

밀가루 (meel garoo) = wheat flour

솔잎추출물 (soleepchoochoolmool) = pine needle extract

정제효소 (juhngjehyoso) = purified enzymes

국 (gook) / 종국 (jonggook) = extracted enzymes (they convert starch into sugar)

조효소 (johyoso) = coenzyme

글루코아밀라제 (geullookoameellaje) = glucoamylase (a specific type of amylase, or starch-digesting enzyme, that human’s produce in the mouth and pancreas)

유기농 (yoogeenong) = organic



검은 콩 (kuhmun kong) = black bean

옥수수 (oksoosoo) = corn

감자 (gamja) = potato

고구마 (gogooma) = sweet potato

호박 (hobak) = pumpkin

사과 (sagwa) = apple

한라봉 (hallabong) = a citrus fruit that is sort of between an orange and a tangerine and is primarily grown on Jeju Island, South Korea

유자 (yooja) = yuzu (a kind of Asian citrus fruit similar to an orange)

매실 (maesil) = plum

포도 (podo) = grape

석류 (suhngryoo) = pomegranate

오디과실 (odeegwashil) = mulberry fruit

오미자 (omeeja) = Shizandra berry that, when made into juice, tastes similar to cranberry juice (“omeeja” literally means “five flavors” as the berry is thought to be salty, sweet, sour, spicy, and bitter)

대추 (daechoo) = jujube (a small, date-like fruit found in many parts of Asia)

밤 (bam) / 알밤 (albam) = chestnut

땅콩 (ddangkong) = peanut

잣 (jat) = pine nut

호두 (hodoo) = walnut

식물농축액 (sheekmool nongchookaek) = plant concentrate

더덕 (duhduhk) = codonopsis (a root found in Asia)

곤드레 (gondurae) = cirsium setidens (an herb used in Korean cooking, especially in Gangwon-do)

길경 (geelgyoung) = bellflower

당귀 (danggui) = Korean angelica (also known as purple parsnip giant angelica, or it’s latin name angelica gigas) is a short-lived perennial found in Korea, China, and Japan. It’s roots are used in traditional Chinese medicine.

갈근 (kalgeun) = arrowroot

생지황 (saengjihwang) = wild Rehmannia glutinosa (an herb used in traditional Chinese medicine)

구기자 (googija) = Lycium barbarum (a type of boxthorn from which the goji berry, or wolfberry, is harvested)

감초 (kamcho) = licorice

솔잎 (soleep) = pine needles

조릿대 (joritdae) = some kind of small or baby bamboo used in traditional medicine

차조 (chajo) = perilla (a type of grain used in Korean cooking)

인삼 (eensam) / 삼 (sam) = ginseng

생강 (saeng gang) = ginger

계피 (gyepee) = cinnamon

설탕 (suhltang) = sugar

물엿 (moolyuht) = syrup

과즙 (gwajeub) = nectar/juice

꿀 (ggool) = honey



첨가물 (chuhmgamool) = additives

구연산 (gooyuhnsan) = citric acid

젖산 (juhtsan) = lactate

토마틴 (tomateen) = tomatine, a glycoalkaloid found in the stems and leaves of tomato plants

액상과당 (aeksanggwadang) = liquid fructose

과당 (gwadang) = fructose

감귤농축액 (gamgyool nongchookaek) = citrus concentrate

합성감미료 (habsuhnggamryo) = artificial sweetener

아스파탐 (asupatam) = aspartame (artificial sweetener)

페닐알라닌 = phenylalanine (an amino acid found in aspartame)

아세설팜칼륨 (asaesuhlpamkalryum) = acesulfame potassium (artificial sweetener)

수크랄로스 (sucraloseu) = sucralose (artificial sweetener)

사카린 나트륨 (sakarreen natooryoom) = sodium saccharin (artificial sweetener)

스테비아  (seutebia) = stevia (natural sweetener)

에리스리톨 (eriseuritol) = erythritol (natural sweetener)

멀티올리고당 (meoltiolligodang) = multi-oligosaccharide / 이소올리고당 (eesoolligodang) = iso-oligosaccharide

정제포도당 (juhngjaepododang) = glucose tablets

탄산가스 (tansangasoo) = carbonation

식음료탄산 (shikumryotansan) = food carbonate

아산화탄수 (asanhwatansoo) = nitrous carbohydrate

삭카린나트륨 (sakkareen nateuryoom) = sodium saccharine

전분당 (juhnboondang) = starch


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