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HomeKorean Foodkorean food / seoul / Makgeolli snacks - 1166

korean food / seoul / Makgeolli snacks – 1166

A “demand food party” that awakens your sleeping food DNA

A best friend who explodes the flavor of frozen dongdong makgeolli

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To rice grown on our own land

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Fermented flower yeast produced by nature


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Then, when clean water meets, it forms

Our sake, makgeolli.



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When a delicate touch imbued with sincerity is added

All that's left is fermentation time to enhance the flavor of the grains.



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What is a bubble bursting after a long wait

It's a good sign that the drink is ripe.


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And finally, carefully filtered
Immaculately colored makgeolli.



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Today, I'm going to enhance the taste and aroma of carefully made makgeolli

Today's menu is “Makgeolli Appetizer.”



<막걸리와 꿀케미 넘치는 안주들>

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When choosing a makgeolli snack

Foods that are too strong to interrupt the mild flavor of makgeolli should be avoided.

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Because makgeolli has a relatively low alcohol content

Juicy broth foods are also not good.



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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?



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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



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Since mung beans were cheap, they may have often eaten bedbugs.



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Yangdae Mountain tofu kimchi with makgeolli snacks



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The perfect combination of light and savory tofu and kimchi



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A red tak that is said to go well with redfish and rice wine



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Redfish is the ultimate snack for makgeolli.



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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? >


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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.



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The part with a grain of rice floating on top is Dongdongju



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The sake that has been filtered very clearly


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Makgeolli is made by mixing the rest of what has sunk with water.


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Cheongju is relatively expensive due to its long filtration time.

However, even makgeolli is definitely not a cheap drink.

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Recently, in line with the increasing demand for makgeolli

Premium makgeolli is also appearing.



<How do you choose delicious makgeolli? >

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Choose makgeolli according to your mood and taste!


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Like wine, you can tell the taste of makgeolli by looking at the label.


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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.


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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 “makgeolli snack” 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

Go to store information ▶

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I think of makgeolli from the outside


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A complete collection created with sincerity by the whole family


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A crunchy, savory mung bean cake and


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Crayfish steak with a firm texture


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Add chewy, chewy potato chips


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A complete collection of great places to enjoy a refreshing cup of makgeolli


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The signature dish of this restaurant is mung bean bean mochi

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Unlike regular bedbug rice cakes

Bedbug mochi with a crunchy texture full of vegetables


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The crisp layer of air is alive



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The soft taste of mung beans that spreads in the mouth along with the vegetables


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Soaked mung beans brought from Jeolla-do


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After carefully peeling the skin one by one


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Grind it finely on a millstone


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Put grated mung beans in bean sprouts and cabbage


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Green bean bean rice cake baked in clean oil


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The second menu is crayfish steak


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Crayfish soup with the chewy texture of shrimp


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Fresh shrimp and chicken meet in a new world of shrimp batter

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Combines the savory flavor of sweetness with not excessive oil

The perfect combination of shrimp and egg



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The next menu is to place finely grated potatoes on a large plate


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Bake well at the right time


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Potato chips with a chewy, savory flavor


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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

Go to store information ▶

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From local makgeolli to premium makgeolli

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Makgeolli with different flavors

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A place with a variety of snacks that go great together

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A house where stories naturally blossom with makgeolli and snacks

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There are so many bottles of alcohol lying around

It's like a museum

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The owner and others visited more than 400 breweries around the country and brought their own

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Due to interest in traditional sake

The owner and his wife studied about makgeolli and went to the store

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The signature dish is steamed stingray that brings out admiration

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Steamed stingray that really attracts makgeolli

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Soft ammonia flavor with a soft and sweet inner skin flavor

I'm going to sing makgeolli.


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The next menu is beef with a soft and chewy texture

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Chewy and tender beef cooked in a pressure cooker


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Cook the outside slightly over an open flame

I made use of the chewy texture.


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The savory meat goes well with the thick wheat makgeolli.


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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'


Go to store information ▶

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In a formal, independent space


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Octopus caught in Jeolla-do and


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Made with fresh ingredients


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A place where you can enjoy a variety of Namdo foods


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Seasoned octopus made from spring octopus and


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From red fish to samgai, which is essential for South Korean food


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A hearty Namdo dish that enhances the flavor of makgeolli

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Use black redfish from Alaska


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Redfish with slightly shaved flesh and soft bones


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Red fish marinated with pork and jelly


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Because it's only slightly removed and the scent comes off weakly

Red fish trifecta that even beginners can try


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The next menu is sweet and sour octopus sauce


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Slightly boil spring octopus fresh from Jeolla-do


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Served with various vegetables and spring-scented parsley

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Dressed with sweet and sour sauce


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Octopus vinegar sauce, perfect as a snack for makgeolli


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Spring octopus bulging up in preparation for spawning


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Top with spring parsley for a crunchy texture


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Octopus vinegar sauce with a pleasant spring smell

Han Joo-pyeong: Namdo-style fine dining

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