🇰🇷 South Korea · Drinks
Makgeolli (Korean Rice Wine)
By eatmundo · July 9, 2026
Makgeolli is Korea's oldest alcoholic beverage, a delightful, milky, and slightly fizzy rice wine. Known for its distinct sweet and tangy profile with a subtle bitterness, it's a refreshing drink perfect for sharing with friends, especially alongside savory Korean dishes.
Ingredients
check them off as you prepareHow to Make It
- 1
Ensure your bottle of makgeolli (typically 750ml or 1L) is thoroughly chilled in the refrigerator for at least 2-3 hours before serving. Makgeolli is best enjoyed cold, which enhances its refreshing qualities and balances its sweet and tangy notes.
- 2
Before opening, gently invert the sealed bottle a few times. The natural fermentation process often causes a creamy, rice sediment to settle at the bottom, and a gentle mix ensures a uniform taste and texture. Do not shake vigorously, as it is naturally carbonated and can fizz excessively upon opening.
- 3
Slowly twist open the cap, listening for the gentle release of gas. If it starts to fizz too much, close it for a moment, then reopen slowly to allow the pressure to escape gradually. This prevents any messy overflows.
- 4
Pour the cloudy, milky liquid into traditional ceramic bowls (makgeolli-jan) or small glasses. The drink should have a uniformly opaque, light cream or off-white color, indicating it's well-mixed.
- 5
Serve the makgeolli immediately. It's often enjoyed alongside savory Korean pancakes (like Pajeon or Kimchijeon) or spicy stews. The slight fizziness and refreshing taste cut through rich flavors beautifully.
- 6
Take a moment to appreciate its unique sweet, tangy, and slightly fizzy profile. Makgeolli is meant to be enjoyed slowly, often shared among friends, fostering a sense of camaraderie and relaxation. Cheers to tradition!
Frequently Asked Questions
What is makgeolli?+
Makgeolli is a traditional Korean alcoholic beverage made from fermented rice, wheat, and nuruk (a traditional fermentation starter). It's milky, sweet, tangy, and subtly carbonated, often described as cloudy rice wine.
How strong is makgeolli?+
Makgeolli typically has an alcohol content ranging from 6-8% by volume. This makes it milder than soju but generally stronger than most commercial beers, offering a pleasant and approachable level of intoxication.
What kind of food should I pair with makgeolli?+
It pairs wonderfully with savory Korean dishes, especially pan-fried foods like Pajeon (green onion pancake), Kimchijeon (kimchi pancake), or Bossam (boiled pork belly). Its refreshing qualities complement rich or spicy flavors.
How should I store makgeolli?+
Keep makgeolli refrigerated, even before opening, as it is a live, unpasteurized product that continues to ferment slowly. Consume it within a few days once opened for optimal freshness, fizziness, and taste.
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