Hyesun House: How To Make Makgeolli At Home
In my trajectory of living in Korea and learning to cook and make various Korean side dishes, meals, and so on, I never once considered making my own makgeolli (막걸리), or rice wine… until recently. While I think the rice wine moniker really isn’t the best fit for what is really a farmer’s unfiltered grain alcohol, I do love the drink itself.
This year, I started teaming up with Julia Mellor of The Sool Company to create collaborative tours that, I must say, are really unique and offer a special way to learn more about Korean culture but also see some beautiful places and spaces like Sansawon and the Bae Song Myun Brewery. I’ve learned much about makgeolli from her and it sent me down a lane to create my own and in stepped the Hyesun House: Make-Your-Own Makgeolli Kit.
Are you getting ready to make makgeolli at home? Want to see if you can make Korean rice wine yourself? Then this is the post for you. Skip around and see what you can learn:
- What To Know About Makgeolli: A Quick Round Up
- What Does Makgeolli Taste Like?
- When Do Koreans Drink Makgeolli?
- Is Makgeolli Healthy?
- What Is In The Hyesun House Makgeolli Kit?
- Can I Make Makgeolli At Home?
- How To Make Makgeolli At Home
- Final Thoughts
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What To Know About Makgeolli: A Quick Round Up
- Makgeolli is also sometimes spelled makkoli and it is the oldest alcoholic beverage in Korea.
- Has a proof of around 6% – 9%.
- Makgeolli is usually unpasteurized which means it continues to mature while in the bottle so it’s important to drink it in the right time frame. The taste does change over time… which you’ll find out if you start making it.
- Makgeolli can also be called nongju which means farmer’s alcohol/farmer’s wine.
What Does Makgeolli Taste Like?
Makgeolli is a slightly fizzy, sweet and sour concoction. It’s important to note that the taste changes over time though and is different depending on whether or not aspartame is is used. For the makgeolli kit, you won’t be using this sweetener. Makgeolli that is made at home tends to be a little thicker and less sweet.
Of note, I find I have far less of a hangover when I drink traditionally made alcohols here in Korea so while Korea has a ton of hangover cures, you will probably have a better time digesting and enjoying the ones that are traditionally brewed and without the sweeting additives and artificial flavors.
When Do Koreans Drink Makgeolli?
You can drink makgeolli anytime but it is especially delightful on two occasions. The first is rainy days. Paired with vegetable pancakes (jeon), or bean sprout pancakes (bindaeduk), makgeolli really stands out and Koreans will highly recommend this match up.
A must-eat spot in Seoul on rainy days is definitely Jeon Town near Gongdeok Station. The second time makgeolli is almost a necessity is on a hiking trek up a nearby mountain. Korean hikers will pack some makgeolli and kimchi to enjoy when they reach the peak of a mountain.
Is Makgeolli Healthy?
I sort of love drinking alcohol in Korea because Koreans will often tell you that’s healthy. Like, when you’re sick, old Korean men will tell you to go drink soju. Feeling under the weather? Drink makgeolli. It’s a bit humorous but there are some health benefits to drinking this farmer’s brew. Makgeolli is cholesterol-free, fat-free, and contains vitamin B. It’s high in calories but also has lactobacillus or lactic acid bacteria which is good for digestion and boosting the immune system… so maybe that’s why Koreans drink it on rainy wet days.
What Is In The Hyesun House Makgeolli Kit?
The Hyesun House: Make-Your-Own Makgeolli Kit is a really aesthetically pleasing kit.
- Step-by-step brewing guide
- Half-gallon glass brewing vessel
- Filtration bag
- No-rinse sanitizing solution
- Collapsible funnel
- 2 cups Korean Chapssal Rice
- ½ cup Korean Nuruk
- Brewing yeast
Can I Make Makgeolli At Home?
Yes yes yes! So one of the more interesting tidbits I learned while doing collab tours with Julia was that in the past every single housewife knew how to make makgeolli and it was a normal part of the food preparation for the weeks ahead. During the Japanese colonization of Korea, making alcohol at home was outlawed and so thousands of family recipes were lost. I personally love traditions and things that are passed down for generations and this sort of lit a fire under my butt.
My Korean family partakes in the Jesa memorial rites twice a year and I have learned to make a number of Korean dishes and side dishes because I think the fermenting and pickling culture in Korean cooking is something we should celebrate and continue. It’s also really a lot healthier. So anyway, in answer to the question can you make makgeolli at home? You sure can and you should celebrate a part of Korean culture that was almost wiped out while you do it.
How To Make Makgeolli At Home
The kit comes with great instructions and there’s really not much to do. When making makgeolli, having the proper and good quality ingredients is the key. One ingredient that most people Stateside would have trouble finding which is the key ingredient in makgeolli is nuruk, a starter culture, so that’s a benefit of getting the kit though you can also just order an ingredient refill pack with nuruk from Hyesun House if you just need that bit and have the other items at home to make your makgeolli.
First thing’s first, cook some rice and then get it out and spread it out in a basket or pan to let it cool. After doing so, you’ll put the rice into your jar and add the nuruk and yeast and water and then put it away for a bit.
There are some timing points that it’s important to check on the mixture and stir it but you should be seeing bubbles and then a separation of clear liquid on the top and then a milky mixture on the bottom. Around day 10, you’ll want to strain the makgeolli to get the thicker part out and just have the fermented goodness which you’ll want to dilute with more water and then chill it to serve cold.
Final Thoughts
Making makgeolli is even easier than I expected, or maybe that’s just because the kit made it seem that way. I had a lot of fun making this farmer’s alcohol and definitely want to make more. This would make a great gift for Korean-lovers or foodies for sure.
Pros
- The process was spelled out step by step in an easy to understand directions pamphlet which made it really easy for this first-timer.
- Loved that all of the ingredients and supplies were included so I didn’t have to go searching for anything else.
- All of the parts of the kit seemed to be high quality and I can definitely use them to continue making makgeolli.
Cons
- Traditional makgeolli should be brewed in a pourous clay pot so brewing in a glass jar isn’t ideal really though it does work and if you’re just looking for a one time, get your toes wet experience, the glass jar will be fine.
Check for updated prices of the Hyesun House: Make-Your-Own Makgeolli Kit to begin your adventure into Korean rice wine making.
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