막걸리
MAKGEOLLI: [ Korean Traditional Rice Wine ]
Among all of Korea’s traditional alcohols, Makgeolli has the longest history. It is made by mixing steamed glutinous rice or wheat with Nuruk, a traditional fermentation starter, and water, then leaving the mixture to ferment. It has a milky, opaque color and a low alcohol content of 6-13%. It is relatively low in calories and high in proteins. Makgeolli pairs best with Pa Jeon, a crispy spring onion pancake dish. Traditionally, farmers used to drink Makgeolli when they could not go out to work in the fields on rainy days. Koreans today, say the sound of rain is remind them of the sound of frying Pa Jeon, and often order the delicious Pa Jeon, Makgeolli sets.
