Makgeolli is a uncooked, unfiltered alcoholic beverage, historically made out of rice, water, and a fermentation starter known as nuruk. The Korean drink consists of two distinct layers that may be seen when the strained alcohol settles. The highest, clear layer, which is called yakju or cheongju, can both be served individually or distilled into soju. The decrease sedimentary layer is named takju.

When making makgeolli at dwelling, attempt to keep a room temperature between 65°F and 78°F. (If the room is cooler, the brew might take as much as 14 days to ferment; if the room is hotter, it would pace up the method).

An instant-read thermometer is helpful when getting ready this recipe; the elements could also be bought in bulk from Brew Chatter the place you too can purchase all the things you want in a premeasured equipment. For the perfect outcomes, sanitize your tools earlier than you start, both within the hottest setting of your dishwasher, or with a homebrewing sanitizer, resembling Star San. If you’re uncertain as as to if or not the makgeolli is fermented, give it a sniff and style: it ought to scent of alcohol and have a frivolously candy style.

Featured in: “Makgeolli Magnate Alice Jun Is Spreading Korean Culture, One Bottle at a Time.”


A easy home-brew methodology for the fermented Korean beverage.

Yield: makes about 6 cups


10 days


  • 2 cups (1 lb.) short-grain (chapssal) rice
  • ½ cups (2 oz.) nuruk starter


  1. To a medium bowl, add the rice and rinse with cool water. Utilizing your palms to agitate the rice, proceed to rinse and drain till the water runs clear, 3–5 instances. Cowl the rice with not less than two inches recent water and set it apart to soak for two hours.
  2. Set a tremendous mesh strainer within the sink and drain the rice; put aside for half-hour to completely drip-dry.
  3. To a medium pot over medium-high warmth, add the drained rice and 2½ cups of cool water. Cowl, convey to a boil, then cook dinner for 8 minutes. Decrease the warmth to simmer and proceed cooking for 10 minutes extra. Take away from the warmth and put aside, coated, till the remaining water is absorbed, about 10 minutes. Uncover and put aside till cool to the contact (77°F).
  4. To a 2-quart glass jar or container with a tight-fitting lid, add the reserved rice, nuruk, and three cups of cool water. Combine completely with a or gloved hand, then wipe down the edges of the vessel to take away any residue. Place the lid barely ajar on the container to permit gasses to flee throughout fermentation, then put aside at room temperature.
  5. After the primary 24 hours, begin stirring the combination effectively 3 instances per day for 3 days.
  6. On the fourth day, tighten the lid of the container utterly, then put aside, with out mixing, till the effervescent slows, the rice breaks down simply between your fingers,and the combination separates into 3 distinct layers (cloudy liquid, smooth grains of rice, and disintegrated rice), 10–14 days. Line a tremendous mesh strainer with cheesecloth or a mesh bag and place into a big bowl. Pressure the brew, firmly however gently squeezing on the solids to extract as a lot liquid as doable. Discard the solids, then switch liquid to an hermetic bottle or clear jar and refrigerate till chilled. Stir gently to include any settled sediment earlier than serving, both diluted with water, over ice, or in cocktails. Retailer within the fridge for as much as 30 days.

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