A âdemand food partyâ that awakens your sleeping food DNA
A best friend who explodes the flavor of frozen dongdong makgeolli
To rice grown on our own land
Fermented flower yeast produced by nature
Then, when clean water meets, it forms
Our sake, makgeolli.
When a delicate touch imbued with sincerity is added
All that's left is fermentation time to enhance the flavor of the grains.
What is a bubble bursting after a long wait
It's a good sign that the drink is ripe.
Today, I'm going to enhance the taste and aroma of carefully made makgeolli
Today's menu is âMakgeolli Appetizer.â
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When choosing a makgeolli snack
Foods that are too strong to interrupt the mild flavor of makgeolli should be avoided.
Because makgeolli has a relatively low alcohol content
Juicy broth foods are also not good.
The first thing that comes to mind when you snack on makgeolli is rice cake, bedae-mochi, and chijimi
When it comes to makgeolli, why is it bedae-mochi?
In the past, in an agrarian society, it was impossible to do anything when it rained,
The chijimi and beddae mochi that were simply eaten while drinking makgeolli at this time
What became a typical makgeolli snack
Since mung beans were cheap, they may have often eaten bedbugs.
Yangdae Mountain tofu kimchi with makgeolli snacks
The perfect combination of light and savory tofu and kimchi
A red tak that is said to go well with redfish and rice wine
Redfish is the ultimate snack for makgeolli.
Ammonia, which is the sting of redfish
This is because the carbonic acid in makgeolli plays a role in capturing it.
<Is makgeolli a cheap drink? >
The etymology of makgeolli is not filtered as clearly as sake
There is a saying called freshly filtered makgeolli.
However, in reality, makgeolli, dongdongju, and sake all come from one dog.
The part with a grain of rice floating on top is Dongdongju
The sake that has been filtered very clearly
Makgeolli is made by mixing the rest of what has sunk with water.
Cheongju is relatively expensive due to its long filtration time.
However, even makgeolli is definitely not a cheap drink.
Recently, in line with the increasing demand for makgeolli
Premium makgeolli is also appearing.
<How do you choose delicious makgeolli? >
Choose makgeolli according to your mood and taste!
Like wine, you can tell the taste of makgeolli by looking at the label.
Sterilized makgeolli has a long shelf life and is low in carbonic acid
Since fresh makgeolli continues to ferment, its shelf life is short, but it has strong carbonic acid.
Concentrations can also be distinguished.
Makgeolli is thick
Rice makgeolli is light and clean.
Selected by the Demand Gourmet Association from now on
Here are some âmakgeolli snackâ restaurants you should go to before closing the door.
The first dining room
A place where you can enjoy homemade mung bean paste rice cake and various types of rice crackers
'Ganggane Pocha Beddaemok' in Yongsan-gu, Seoul
I think of makgeolli from the outside
A complete collection created with sincerity by the whole family
A crunchy, savory mung bean cake and
Crayfish steak with a firm texture
Add chewy, chewy potato chips
A complete collection of great places to enjoy a refreshing cup of makgeolli
The signature dish of this restaurant is mung bean bean mochi
Unlike regular bedbug rice cakes
Bedbug mochi with a crunchy texture full of vegetables
The crisp layer of air is alive
The soft taste of mung beans that spreads in the mouth along with the vegetables
Soaked mung beans brought from Jeolla-do
After carefully peeling the skin one by one
Grind it finely on a millstone
Put grated mung beans in bean sprouts and cabbage
Green bean bean rice cake baked in clean oil
The second menu is crayfish steak
Crayfish soup with the chewy texture of shrimp
Fresh shrimp and chicken meet in a new world of shrimp batter
Combines the savory flavor of sweetness with not excessive oil
The perfect combination of shrimp and egg
The next menu is to place finely grated potatoes on a large plate
Bake well at the right time
Potato chips with a chewy, savory flavor
The chewy texture is like
The feeling of pressing a potato mochi flat
Han Joo-pyeong: I think it's like eating in the woods
Second dining room
A place where you can choose and eat a variety of makgeolli and snacks
'Baekgom Makgeolli & Brewery' in Sinsa-dong, Seoul
From local makgeolli to premium makgeolli
Makgeolli with different flavors
A place with a variety of snacks that go great together
A house where stories naturally blossom with makgeolli and snacks
There are so many bottles of alcohol lying around
It's like a museum
The owner and others visited more than 400 breweries around the country and brought their own
Due to interest in traditional sake
The owner and his wife studied about makgeolli and went to the store
The signature dish is steamed stingray that brings out admiration
Steamed stingray that really attracts makgeolli
Soft ammonia flavor with a soft and sweet inner skin flavor
I'm going to sing makgeolli.
The next menu is beef with a soft and chewy texture
Chewy and tender beef cooked in a pressure cooker
Cook the outside slightly over an open flame
I made use of the chewy texture.
The savory meat goes well with the thick wheat makgeolli.
Kimchi, which has a tangy and light flavor, enhances the flavor of beef.
Han Joo-pyeong: It's a sake museum
The third dining room
Seasonal seafood from Namdo that has the flavor of the fluttering sea
A place to enjoy with makgeolli
Seoul Yeouido 'Namdo Maru'
In a formal, independent space
Octopus caught in Jeolla-do and
Made with fresh ingredients
A place where you can enjoy a variety of Namdo foods
Seasoned octopus made from spring octopus and
From red fish to samgai, which is essential for South Korean food
A hearty Namdo dish that enhances the flavor of makgeolli
Use black redfish from Alaska
Redfish with slightly shaved flesh and soft bones
Red fish marinated with pork and jelly
Because it's only slightly removed and the scent comes off weakly
Red fish trifecta that even beginners can try
The next menu is sweet and sour octopus sauce
Slightly boil spring octopus fresh from Jeolla-do
Served with various vegetables and spring-scented parsley
Dressed with sweet and sour sauce
Octopus vinegar sauce, perfect as a snack for makgeolli
Spring octopus bulging up in preparation for spawning
Top with spring parsley for a crunchy texture
Octopus vinegar sauce with a pleasant spring smell
Han Joo-pyeong: Namdo-style fine dining