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Korean-style serving of Makgeolli

막걸리 · Makgeolli

Makgeolli

막걸리

What exactly is it?

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.

Main ingredients

Rice or other grains, fermentation starter and water; some products add sweeteners or fruit

Ordering and serving

Gently turn the bottle to mix sediment rather than shaking it hard. Fizzy unpasteurized versions can overflow; check the label for alcohol strength.

Origins and changes

Rooted in grain fermentation, it was also associated with farm work and meals. Modern versions range from rice-focused brewery products to drinks flavored with fruit or other ingredients.

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Dish to compare

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.
Read about this dish →

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 →
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