Makgeolli, From Tradition to an Iconic Drink Among All Age Groups

For many, the word “makgeolli” might seem quite unfamiliar, and that is fine since I am here to let you know what exactly this unique and “flavory” drink is.

 

Until late 1980s, makgeolli was one of the most popular drinks in South Korea, especially among farmers and workers. However, nowadays it has been making a comeback among young Koreans, even stars believing in its healthy reputation are buying into it.

 

Now, when it comes down to Korean alcohol, almost every Korean alcohol ends in “-ju”, which means “alcohol” when translated (surprise, surprise). Beer is called “maekju”, whiskey “yangju” and maybe you have heard about “soju”? Well, soju.

 

There also is something called “nongju”, which roughly translates as “farmer’s alcohol”. Today it is better known as “makgeolli” (“roughly filtered”). This unfiltered rice wine is Korea’s oldest alcoholic beverage. It consists exclusively of fermented rice, yeast, water and usually contains between six and eight percent alcohol by volume, is often milky in terms of its visuals, semi-sweet and slightly carbonated due to fermentation.

 

As stated above, until late 1980s, it was South Korea’s most popular alcohol, especially among farmers and the working class, because it was regarded as a substitute for food in a time of economic stagnation. However, as the financial and political climate slowly improved and Korea became more modernized during the late 1980s, interest in makgeolli, unfortunately, slightly waned. Back then, in the loosely regulated alcohol industry, makgeolli breweries kept using questionable ingredients and chemicals that often gave consumers bad hangovers. That is why makgeolli was soon dwarfed by beer, imported whiskey, and wine, and became an unfashionable relic consumed only by the poor and the elderly.

 

However, the change came in 2010 as food journalist put the alcoholic beverage into new light. Interestingly, recently, young women have become the biggest buyers of makgeolli in Korea. For them, it’s a less high-proof option in the country’s extreme drinking culture. Many young Koreans had their first experiences with alcohol with makgeolli, often mixed with a drink similar to Sprite. Some people have even started combining the alcohol with different types of “anju” – the Korean word for bar snacks that often goes along with alcoholic beverages. Most often fried foods such as savory pancakes, “pajeon”, are eaten with makgeolli. But since makgeolli’s image has changed so drastically in recent years, women today drink it like they would drink a glass of wine, with cheese and fruit instead of heavier snacks.

 

Korean stars are also enthusiastic about makgeolli, as celebrities come out and claim the alcoholic. The interesting thing about makgeolli is that it appeals to almost everyone and it is available almost everywhere in Korea. Because the drink has been around for so long, different types and flavors have emerged over the decades and are sold across the country. Makgeolli is still available in local shops for around one euro. However, more fancier version also appear on the market, giving a large variety of choices to the consumer market.

 

While it has become a trend in Korea, I personally hope that this lovely beverage will also find its way to the many foreigners living abroad and become a global icon representing Korean drinking culture.

 

 

Written by Florian Markus Krapf. From Germany, YouTube influencer and also a participant of one day internship experience at VANK (Voluntary Agency Network of Korea), 04 September 2021.