learning Korea life! what is makgeolli ( 막걸리)????
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learning Korea life! what is makgeolli ( 막걸리)????
Makgeolli, also known as Makkoli or Makuly(takju) (and referred to in English as "Korean rice wine"),
is an alcoholic beverage native to Korea. It is made from a mixture of wheat and rice which gives it a milky, off-white color, and sweetness. It is made by fermenting a mixture of boiled rice, wheat and water, and is about 6.5–7% alcohol by volume. Most makgeolli contains more wheat than rice these days; a few brands contain no rice at all. It was originally quite popular among farmers, earning it the name nongju (농주 / 農酒), which means "farmer liquor". However, it has recently started to become more popular in cities, especially with the younger generations. Dongdongju (동동주) is a drink very similar to makgeolli, and both are commonly imbibed alongside Korean "pancakes" called pajeon (파전) or bindaetteok (빈대떡).
According to the "Poetic Records of Emperors and Kings (Jewangun-gi)", written during the Goryeo Dynasty, the first mention of the drink was in the founding story of the Goguryeo during the reign of King Dongmyeong. Many tribes in Korea around that time enjoyed the tradition of drinking and dancing all night in special ceremonies. During the Goryeo dynasty, makgeolli was called ihwa-ju (pear blossom alcohol) for the liquor was made during the blossoming of that particular flower.
Additionally, makgeolli is used during ancestral rites in Korea.
Commercially, makgeolli is most commonly available in plastic bottles or aseptic box containers. Traditionally, it is served in a large metal or wooden bowl from which individual cups and bowls are filled using a ladle. As it is an unfiltered beverage, makgeolli is generally shaken or stirred before being consumed, as the cloudy white portion tends to settle to the bottom, leaving a pale yellow-clear liquid on top.
is an alcoholic beverage native to Korea. It is made from a mixture of wheat and rice which gives it a milky, off-white color, and sweetness. It is made by fermenting a mixture of boiled rice, wheat and water, and is about 6.5–7% alcohol by volume. Most makgeolli contains more wheat than rice these days; a few brands contain no rice at all. It was originally quite popular among farmers, earning it the name nongju (농주 / 農酒), which means "farmer liquor". However, it has recently started to become more popular in cities, especially with the younger generations. Dongdongju (동동주) is a drink very similar to makgeolli, and both are commonly imbibed alongside Korean "pancakes" called pajeon (파전) or bindaetteok (빈대떡).
According to the "Poetic Records of Emperors and Kings (Jewangun-gi)", written during the Goryeo Dynasty, the first mention of the drink was in the founding story of the Goguryeo during the reign of King Dongmyeong. Many tribes in Korea around that time enjoyed the tradition of drinking and dancing all night in special ceremonies. During the Goryeo dynasty, makgeolli was called ihwa-ju (pear blossom alcohol) for the liquor was made during the blossoming of that particular flower.
Additionally, makgeolli is used during ancestral rites in Korea.
Commercially, makgeolli is most commonly available in plastic bottles or aseptic box containers. Traditionally, it is served in a large metal or wooden bowl from which individual cups and bowls are filled using a ladle. As it is an unfiltered beverage, makgeolli is generally shaken or stirred before being consumed, as the cloudy white portion tends to settle to the bottom, leaving a pale yellow-clear liquid on top.
josephpatrol- Board Member
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Re: learning Korea life! what is makgeolli ( 막걸리)????
masarap ang makgeolli lalo na paggawang samcheonpu.tapos samahan mo ng roasted picha wow.naaalala ko yun mga freinds ko.
zhel1976- Kagalang-galang na Mamamayan
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