![]() Lee himself was a psychology major, and having makgeolli and other traditional drinks was no more than a hobby he had kept up since college. "Those who are serious about making delicious makgeolli with the full experience, should take regular courses offered in academies, but it's hard for people learning it as a hobby to spare time for weekly lectures," Lee Hee-yun, chief instructor of the makgeolli sessions at Together Brewing Together Dining, told The Korea Herald in an interview on March 10. This year, the class opens every Saturday at 3:30 p.m., and lasts a little over an hour. Launched some three years ago as an artisanal makgeolli producer in Yeonghui-dong, the place opened its second location in Hapjeong last year, with a purpose to inform the making process of makgeolli to Koreans and tourists in Seoul. Today, there are many artisanal producers of makgeolli throughout Korea, each offering their own unique take on the traditional beverage.Ībout a seven-minute walk from Hapjeong Station, away from the hip cafe-filled neighborhoods and toward the residential area, lies Together Brewing Together Dining, a humble makgeolli brewery that opens regular makgeolli making sessions to the public. While it was once considered a drink for the older generation, recently, young Koreans have also begun to appreciate it. Makgeolli was made and enjoyed by farmers who used leftover rice to create a low-alcohol beverage that was both refreshing and nutritious to help with digestion and boost immune function. At the same time, depending on the ingredients and its making process, makgeolli can also be fruity with a subtle nutty aroma.īut when asking makgeolli lovers what makes it so special among other traditional alcoholic beverages, many praise its unique effervescent texture that gives the drink a light, refreshing mouthfeel. The milky drink has both a sweet and slightly sour flavor, which can be compared to that of yogurt or sourdough bread. The distinctive taste of makgeolli sets it apart from other types of rice wine. Korea's long-held tradition of making makgeolli is found in literary compilations in Goryeo (918-1392), and cookbooks from the Joseon period (1392-1910) contain detailed makgeolli recipes. ![]() "Makgeolli-bitgi," or makgeolli making and sharing, was designated a National Intangible Cultural Heritage in 2021.
0 Comments
Leave a Reply. |