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Korean-style serving of Dongdongju

동동주 · Dongdongju

Dongdongju

동동주

What exactly is it?

The name refers to rice grains floating on the surface of a grain-based alcoholic drink. Traditional versions relate to drawing off the upper liquid, though restaurants may serve cloudy drinks under the same name. The name alone does not determine clarity or strength.

Main ingredients

Rice or sticky rice, fermentation starter and water

Ordering and serving

For a jug or bowl order, ask about quantity and alcohol strength. Check the actual appearance if you expect a clear drink.

Origins and changes

Related methods appear in Joseon texts including Eumsik Dimibang and Sallim Gyeongje. The alternative name buuiju compares the floating grains to ants on the surface.

Sources checked

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Dish to compare

Dongdongju

동동주

Main ingredients
Rice or sticky rice, fermentation starter and water
Flavor and character
The name refers to rice grains floating on the surface of a grain-based alcoholic drink. Traditional versions relate to drawing off the upper liquid, though restaurants may serve cloudy drinks under the same name. The name alone does not determine clarity or strength.
How to eat it
For a jug or bowl order, ask about quantity and alcohol strength. Check the actual appearance if you expect a clear drink.
Read about this dish →

Makgeolli

막걸리

Main ingredients
Rice or other grains, fermentation starter and water; some products add sweeteners or fruit
Flavor and character
Coarsely filtered fermented grain gives makgeolli its cloudy appearance and slightly thick texture. Sweetness, acidity and fizz vary by brewery and product. Its milky look does not make it a dairy drink; it is alcoholic.
How to eat it
Gently turn the bottle to mix sediment rather than shaking it hard. Fizzy unpasteurized versions can overflow; check the label for alcohol strength.
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