Comments on: Ultimate Guide to Makgeolli – Tastes and Content

By: JinJoo

JinJoo — Sat, 09 Apr 2022 21:25:37 +0000

In reply to Dena. Yup - as I mention in my Makgeolli recipe, some traditional recipe says to rinse the rice 100 times!! But I usually do about 5-6 times. Thank you for sharing!

By: Dena

Dena — Thu, 07 Apr 2022 13:30:13 +0000

Great post! I’ve made Makgeolli and am getting ready to make some more today or tomorrow and for anyone who wants to make their own, my best advice is to be sure to rise the rice really well before soaking it and even after soaking, it’s good to rinse it again. You’ll find you get a more clear, smooth flavor.

By: Mick Deeing

Mick Deeing — Mon, 10 Jan 2022 00:28:40 +0000

has anyone tried re-pitching the sediment from one bactch to start the next? we do it with beer all the time.

By: JinJoo

JinJoo — Mon, 21 Jun 2021 20:43:33 +0000

In reply to Jerry L.

Wow – I’m jealous!! I did try a few premium Makgeolli and now I make my own at home.. yes, absolutely no comparison to the cheaper storebought ones..Glad you are on this quest – would love to hear back on your findings! Cheers!!

By: Jerry L

Jerry L — Mon, 21 Jun 2021 08:29:20 +0000

I drove to Haechang and purchased directly from the Hanchang makgeolli maker directly. No aspartame in this makgeolli. A little pricey ($64 for a case of 6 12%) but it is far and away my favorite. I am going to get some of their 18% (which cost in the neighborhood of $100 a bottle) just so I can experience what real takju tastes like. I’m on a quest to try every premium makgeolli in Korea. I have also tried some homemade dongdongju procured locally and I have not been disappointed.

By: JinJoo

JinJoo — Sat, 05 Jun 2021 03:49:58 +0000

In reply to Cyara. It should be one with live cultures which are labeled as 생 막걸리. If you are outside of Korea, Guksundang 생막걸리 is your best bet. Good luck!

By: Cyara

Cyara — Sat, 05 Jun 2021 03:30:26 +0000

Which one would you recommend for making 술빵? I heard there’s one type that is the best for making it.

By: JinJoo

JinJoo — Mon, 01 Mar 2021 05:55:20 +0000

In reply to Mary. Yes, I've heard of them. I will have to try it soon. Thanks!

By: Mary

Mary — Mon, 01 Mar 2021 04:32:03 +0000

Really enjoyed this overview! Thank you!! Highly recommend trying Hana Makgeolli’s makgeolli - so, so delicious! Wouldn’t have been able to try it but for the fact that, due to COVID, they now ship nationwide. I think their makgeolli has now spoiled me for any of the supermarket varieties - both a good and a bad thing.

By: JinJoo

JinJoo — Mon, 22 Feb 2021 05:17:32 +0000

In reply to Esther. Hi Esther, hmm.. although nuruk can be made from rice, I'm afraid many will use the wheat nuruk and not sure if any of these are gluten free. Sorry I can't be any clearer as I cannot recommend any to be GF unless they specifically state GF.