Korean Food Guide
Makgeolli (막걸리)
Cloudy unfiltered rice wine — Korea's farmer drink, now reborn as craft.
Drink (rice wine)KRW 4,000-8,000 / bottle (regular), KRW 10,000-20,000 (craft makgeolli)Heat: —
Makgeolli = unfiltered fermented rice wine, milky white, slightly sweet and tangy. 6-9% ABV — much weaker than soju. Lightly carbonated. Served in bowls.
Ingredients
- • Glutinous rice
- • Nuruk (fermentation starter)
- • Water
Origin
Three Kingdoms period (~37 BCE-668 CE). The oldest Korean alcoholic beverage.
Best paired with
Haemul-pajeon (rain day combo). Or with bossam (boiled pork wraps).
Where to try Makgeolli
- 1.Wolhyang (Seoul) — premium makgeolli bar
- 2.Damotsool — pajeon + makgeolli specialist
- 3.Sejong Makgeolli Festival (Seoul, May)
Tips
- •Shake the bottle gently before pouring — sediment settles.
- •Drink from a bowl, not a glass — traditional.
- •Carbonation makes it taste lighter than 6-9% ABV.
- •Try craft makgeolli (Boksoondoga, Hwayo).
Frequently asked
Makgeolli vs sake?
Makgeolli is unfiltered, naturally carbonated, weaker (6-9%). Sake is filtered, still, stronger (15%).
Is makgeolli gluten-free?
Yes — pure rice + water + nuruk. No wheat.
Why drink on rainy days?
Same superstition as pajeon — rain sound = pajeon frying = pajeon + makgeolli classic.