How it’s made

 Makgeolli is the oldest traditional alcohol in Korean history. It is made with glutinous rice, nonglutinous rice, barley and flour. The ingredients are steamed and then dried. After this procedure is finished, the result is then mixed with yeast and water and left to ferment naturally at a certain temperature.

When it has fully fermented, the resulting clear strained rice wine is filtered and squeezed, the wine is then filtered and squeezed out. Years ago when makgeolli was brewed at home, it was made with hard boiled rice mixed with yeast.

When the liquid is fermented, if a rice-wine strainer is used to strain out the wine, the alcohol made is called clear strained rice wine. If the wine is roughly strained using a steaming rack, which is what makgeolli is produced.

Makgeolli has many names. Some were given because of the color of the drink, for example the name baekju was given because of the whiteness of the drink. If the Makgeolli made from glutinous rice, is called glutinous rice makgeolli and when it is not strained and the rice substance is floating around in the wine, it is called dongdongju. 

Health and Makgeolli 

Although Makgeolli is an alcoholic drink, it is, at the same time, good for your health. There are two reasons for this. The first is because of Makgeolli’s relatively low percentage of alcohol. If a person drinks an alcoholic drink that has a high percentage of alcohol, it harms the liver and stomach. However, Makgeolli is only 6%, a percentage that does not harm the body but only relieves stress.

The second reason is because, as mentioned above, Makgeolli is brewed with natural microorganisms. It is said that in the mid-Joseon dynasty, there was a government minister who enjoyed only makgeolli. One day, his pupils asked him why he only drank makgeolli. Without much discussion, he told his pupils to bring three cow gallbladders.

The next day, the minister each poured in soju, medicinal wine and makgeolli into the three empty gallbladders. After a few days, the pupils went and checked the three gallbladders. The soju gallbladder had holes in the walls, the medicinal wine gallbladder had withered but, the walls of the gallbladder with makgeolli in it had become thicker.

             Makgeolli is also known to be good for the skin because of its proteins and vitamin B. The organic acids in Makgeolli have two main effects. First, the acids give makgeolli a fresh sour taste which strengthens the taste and also helps digestion. Second, it increases blood circulation and the person’s metabolism Makgeolli prevents the skin from becoming rough or getting freckles or liver spots by washing away elements that are accumulated in the body when one gets tired.

             Moreover, recent studies have shown that the yeast in makgeolli does wonders for the body. Makgeolli there is much live yeast. The yeast prevents the alcohol from causing geriatric diseases such as high blood pressure, heart problems or arterial sclerosis (hardening of the arteries).

History & recent Trends 

The exact date of Makgeolli’s origin is unknown. However, Korea has always been an agrarian society. With the grains that were reaped, Korean ancestors brewed rice wine. There are historical records that show that grain wine, similar if not same to Makgeolli was drunk even in the first century BC.

Historically, Makgeolli was the most popular alcoholic drink among common people and was mostly brewed individually at home. However, in 1917 during Japanese colonial rule, the Japanese government imposed upon Koreans an order that banned individual brewing of grain wine at home. Despite this, Makgeolli comprised 80% of the per capita consumption of alcohol in Korea until recently. However due to increased beer and soju sales, Makgeolli stepped down from its place as the number one alcoholic beverage for Koreans.

Recently however, Makgeolli is making a fabulous comeback. After the Asian economic crisis of 1997, the indications of Makgeolli’s revival appeared and one or two years ago sales of Makgeolli really started to grow.

Makgeolli houses, which could only be found in the streets near universities outside of Seoul have now taken over streets near universities in Seoul. It was only last year alone that more than 700 makgeolli houses opened. Moreover, even the sale of makgeolli for home consumption have risen. Supermarkets and big discount stores which take account for 80% Makgeolli sale say that 1~1.2ℓ bottles, which are made for  home consumption, have risen, resulting in a profit of 800million-900million won a year on makgeolli sales only.

Specialists say that there are two reasons for the sudden rise in the love for makgeolli. First, Makgeolli houses sell a pot of makgeolli (about 1.2ℓ) for 3000won and side dishes range from 3,000 to 10,000won. In normal circumstances, two people share one pot of makgeolli. Therefore, this means that two people can go out for drinks with more or less 10000won only.

Second, Makgeolli producers have raised the bar when it comes to the quality of Makgeolli and Makgeolli houses. Prior to this, Makgeolli easily caused headaches for drinkers but now Makgeolli producers have solved the problem by using the highest quality of rice as their ingredient. Makgeolli houses have also become more commercial and clean.

History with KU 

Korea University (KU) is known for its drinking habits. In Korea, many people recognize KU as one of the schools where the students drink vast amounts of alcohol. Moreover, also known for drinking Makgeolli, it is sometimes even called the Makgeolli University as written in the song, ‘Makgeolli Changa’. This song, which is a song that praises Makgeolli, is one that is sung at the Freshmen Membership Training. At the annual Freshmen Membership Training there is an event called Sabalshik. This is the part of the membership training where freshmen are given a big bowl of makgeolli to drink all at once. After freshmen drink their first official bowl of makgeolli, they throw it all up. This is a symbolic annual event at KU and also where the name “Makgeolli University” originates.

             This tradition of drinking and throwing-up alcohol has had its share of criticism and is even called a useless and harmful practice. However, the practice has a long history that started with a historical meaning.

The tradition goes back to the Japanese colonial rule of Korea. At the time, the drinking and throwing up was to express, and relieve, their distress and anger for having had their country stolen. Korea University students drank pots of Makgeolli and went to throw up in front of the Jongro police station which was the symbol for Japanese oppression.

Later on, during the dictatorship, students practiced the tradition to express resistance against dictatorial rule. Now, the tradition has the symbolic meaning of expelling the negative aspects of twelve years of standardized public education and the beginning of a fresh start as a KU student.