Makgeolli is a traditional Korean rice wine that was traditionally home brewed. The complex and robust flavors of this drink pairs wonderfully with all Korean foods but most wonderfully with flavorful foods like Kimchi and Korean BBQs.

[caption id="attachment_11790" align="aligncenter" width="1024"] Makgeolli (Korean Rice Wine) Tasting[/caption]

What is Makgeolli?

Makgeolli (막걸리) or Makkolli is a traditional Korean alcoholic beverage brewed from rice and a fermentation starter called nuruk 누룩. It is traditionally an 'fast' or 'emergency brew' which can be ready in 7-10 days and is made in a single step fermentation (Danyangju 단양주). Traditionally this rice wine was brewed in each home and served as everyday drink as well as for special occasions like weddings.

What does Makgeolli taste like?

This Korean rice wine is a milky and often fizzy drink having a complex flavor profile that also has sweet, sour, with even a little bit of bitter tastes. It can also have a fruity, dusty, floral aroma with a bit of chalky texture. It is a great filling drink that tastes great on its own but even better with Korean food.

History of Makgeolli

This is the oldest alcoholic drink in Korean cuisine that dates back to Goryeo (고려) Dynasty (918-1320) and some say there are traces of this wine even back to the Three Kingdoms era (57 BC to 668 AD). Makgeolli is a brewed rice wine, traditionally made of just 3 ingredients: rice, water and nuruk. Nuruk is a unique fermentation starter that contains yeast and bacteria that break down the rice to produce alcohol - making this rice wine an alcoholic drink.

Makgeolli was considered a "farmer's wine (Nongju  농주)" because of the high nutritional content and carbonation, it was a great refreshing energy drink for farmers. When I was a child, I distinctly remember seeing farmers and construction workers drinking this white colored drink in a shallow bowl (사발) every afternoon during their break. Farmers or other labor workers (like for construction) would get quite upset 😝 if they didn't get this drink during their snack time. I remember my mom hearing an earful from a construction worker one time when she brought them some red bean pastry and milk for snack --

The post Ultimate Guide to Makgeolli – Tastes and Content appeared first on Kimchimari.

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10 Perilla recipes - how to eat and enjoy them!

Perilla leaf  is in full season now and I wanted to quickly share tips on how to eat or use them in your everyday Korean cooking. Perilla is such a versatile ingredient in Korean cooking and if you can't buy them, it is quite easy to grow them so you may want to try that.

• English name: Perilla leaves
• Korean name: Kkaennip 깻잎
• Scientific name: P. Frutescens
• Other name: Sesame leaves - this must have come from a direct translation of Kkae 깨 which means "sesame" and 잎 which means "leaves". Perilla and Sesame are two totally different plants so it is basically incorrect.
• Uses: Sometimes it is used like an herb, sometimes it is used like a lettuce and then sometimes it can be just a regular vegetable. I think I have to say it is one of my most favorite Korean vegetable.
• How to grow Perilla - you can grow them easily in pots or in your garden. Grows well in warm weather and best in partial shade if the sun is really strong like in California. It's also best to plant them directly and not transplant. Seeds are sold at Korean grocers, online on Amazon (here) or other seed companies like Kitazawa Seed Company. Once you have fully grown plants, you can harvest seeds for next year!!

Perilla vs Sesame vs Shiso leaves, aren't they the same thing?

The post How to eat Perilla – 10 ways to enjoy them in Korean cooking! appeared first on Kimchimari.

What is Doenjang? 

Doenjang (Korean Soybean Paste - pronounced DEN-jahng) is a twin sister to Gochujang that is not spicy and lot more complex in flavor. Probably much less known than Gochujang outside of Korea. But in my opinion, it is one of the most amazing seasoning ingredient in Korean cuisine. Doenjang (된장) is fermented Korean soybean paste that is made by fermenting cooked soybeans with salt for 6 months or more.

Making doenjang requires a lot more work and time than gochujang but you also get a huge depth of umami flavor in return. It also tastes a little sour and salty in addition to its amazing umami flavor.

What is the difference between Korean Doenjang vs Japanese Miso?

They are somewhat different in color (most of the time) but both are salty, have similar consistency and made of fermented soybeans. Traditional Korean doenjang is made just from soybeans and salt only. Whereas miso has added flour, barley or rice to soybeans which produces a sweeter taste. In terms of flavor, I would say the difference in flavor is like comparing American Cheese and blue cheese or parmesan cheese. Miso is milder, smoother and sweeter. Korean Doenjang is stronger, sharper, deeper and more complex in its flavor profile. I am not saying one is better than the other (I love miso!) they are just different in their flavors and their place in cooking.

What do the different names of Doenjang mean on the labels?

I know many who can't read Korean are probably frustrated that it is hard to tell what the difference is among all the different kinds just by reading their English names. I just came back from a Korean grocery store and realized that the English descriptions are quite confusing and there's absolutely no consistency.

The post Know your Doenjang (Korean Soybean Paste)! appeared first on Kimchimari.

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