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.
I’ve got too many photos of food and little to say about it. Before the meal, I take lots of shots, but afterwards I always forget to post them.
We held ancestral rites recently and there was also a feast on Halloween. There will be more large meals on my birthday and again on Thanksgiving.
I think I may make an Instagram account to post all the pictures. I am running short of space on WordPress.
A quick lunch before work. We’re having dumplings.
Some have tofu inside, and others include mushrooms or kimchi.
We have a bean sprout side dish from a local Korean grocer.
Korean Spicy Beef Ramyun with kimchi.
Japchae with peanuts, boiled acorn squash, apple turnovers, and cinnamon rolls.
Mandu and tteokguk for New Year’s breakfast. Some seaweed and pickled veggies on the side.
We’re having neck-bone soup tonight, it is a Korean recipe my mother got from the Maangchi cookbook I bought for her birthday.
Fat Wallet Refugee 