A step-by-step photo gallery of the process for making Makgeolli at home.
The rice is cooked and then laid out to dry until it becomes crispy. Afterwards, we add nuruk to the vessel and some liquid. The rice is torn up and added to the vessel, and then mixed by hand (my mother used gloves).
The mash is eventually left to sit, covered, in a cool spot in the home.
It’s a bit more involved than that, but I don’t recall everything that occurred back then.
I was rummaging through the attic and found this old water vessel.
It’s a good size and I am craving some good drink these days. We will start making some batches of makgeolli (막걸리) this week.
After checking recipes, there are two to try out, a regular one and another with ginger.
Thai coconut soup with shrimp and rice noodles. Some corn and the Lemongrass we grew on the back porch.
We have also started a new batch of makgeolli. Two containers this time since we went through it so fast before.
We are making the Korean rice wine, makgeolli. It’s a milky white alcohol with a bit of fizz.
It’s fairly easy to make. You need sweet rice, water, regular yeast, and nuruk.
I bought all of the ingredients on Amazon using gift cards I earned using the Drop app.
You wash the rice, steam it, and then spread it out to cool. Then mix the yeast and nuruk with water. Toss it all in a jar and stir it daily. Should be ready in about 9 days.
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