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Makgeolli 막걸리 - (Korean Food)
 | 미분류
แก้ไขล่าสุด : 2017/02/18

สถานที่ท่องเที่ยว : South Korea
 | จำนวนผู้ชม : 233116
https://blog.lookandwalk.com/th/blog/foodguide/2633/trackback

1.Ingredients for Makgeolli


-Primary ingredients: Rice
-Secondary ingredients: Nuruk (fermenting agent) and water




2. Taste evaluation


-Spicy:☆☆☆☆☆
-Salty:☆☆☆☆☆
-Sweet:☆☆☆☆☆
-Sour:★☆☆☆☆
-Toasted flavor: ★★★☆☆




3. Introduction to Makgeolli(raw rice wine)

Makgeolli is an old traditional alcohol with longest history and it’s as famous as Japanese traditional alcohol throughout the world. Since it’s made from rice, barley and wheat flour and fermented, it has unique flavor of grains and pungent taste.

It’s delicious alcohol that you can drink lightly because of its low alcohol content.

There are numerous documents regarding how to make alcohols in Joseon Dynasty era but not before that.

It is assumed that Makgeolli was consumed since Goryeo Dynasty era under the name of Takju, Baekju or Bakju but the official record dates back to Joseon Dynasty era.

The documented record was first found from Joseon Dynasty era in 1837 under the name of Hondonju, and the law in terms of manufacturing Makgeolli was standardized under the Liquor Tax Act in the 1890s.

But using rice to make Makgeolli was banned in 1964 due to food shortage.

So they started to use wheat flour and corns instead of rice, however, it was abandoned by people because of decreased taste.

Since the rice production rose in 1971, rice Makgeolli was allowed again with improved taste but the people preferred Soju and beer.




Canon EOS 550D | f/4.5 | iso 800 | 2011:03:28 14:27:19 | Flash did not fire, compulsory flash mode | 33mm




Makgeolli became popular from 2009 and now it’s getting all the attention throughout the world.

This is because of good reputation as ‘healthy alcohol’ not just the one that makes you drunk easily.

If you look at the process of manufacturing Makgeolli, you’ll see that grains including rice, sticky rice, barley and what flour are steamed, cooled down, mixed with water and fermented at a constant temperature.

Makgeolli has relatively low alcohol content, 6-8%, and grains make you full so you can control the amount of alcohol as you drink.

If you drink enough amount of Makgeolli, it helps with your blood circulation that leads to a healthy drinking habit.

Since Makgeolli is made from grains, it is delicious but it tastes sour at the same time because it’s fermented. And pungent taste makes it taste better like carbonated water.

But the sweet and pungent taste is not coming from traditional Makgeolli but was added to it since the manufacturers applied a new technique.

Makgeolli is so delicious and has low alcohol content so that everyone can drink as long as they’re adults. I bet that if you drink this healthy alcohol in the evening and get a nice sleep, you will feel relaxed from tiring trip.

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4. Kinds of Makgeolli

Makgeolli has not lost its popularity one bit since it was exported and got popular in 2009. Fueled by its popularity, many companies have invented different kinds of Makgeolli using different ingredients.

Easily accessed ones at the market or convenience store would be rice Makgeolli, which is cheap, and high-class Makgeolli with different tastes including sweet potatoes, Omija(Schisandra fruit), green tea, and so on.

Plus, each region has made Makgeolli using its special product that sums up hundreds kinds of it.

To name a few, there are Jat-makgeolli (pine nut) in Gapyeong, Gyul-makgeolli (tangerine) in Jeju and Bam-makgeolli (chestnut) in Gongju.

If you travel other regions than Seoul in Korea, I want you to try each one in different cities.







5. How to enjoy Makgeolli even more

Japanese people enjoy Makgeolli with spicy food because of its toasted flavor.

But Koreans have enjoyed Makgeolli with Buchimgae since a long time ago.

Makgeolli was like rice because it’s made from wheat and rice for the people who could not afford a proper meal and alcohol so they started to drink it with some simple dish called Buchimgae.

The culture has been passed down until today so you’ll notice that Makgeolli bars look simple and small.

There are many kinds of Buchimgae but mostly people enjoy Pajeon and Nokdujeon(Bindaeddeok) when they drink Makgeolli.

Both Buchimgae taste greasy because they are pan-fried in oil. That greasy taste somehow goes well with sour Makgeolli.

But there are many other kinds of Buchimgae people enjoy while they drink Makgeolli..







マッコリ, 막걸리, 곡식, 혼돈주, 누룩, 효모, 젓산균, 가평, 제주, 공주, 파전, 녹두전, makgeolli, grain, mixed-Korean-wine, yeast, leaven, lactic-acid, Gapyeong, Jeju, Gongju, pajeon, Nokdu-jeon
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