Makgeolli: Of Course!

My First Batch

I was sitting in my office with my officemate while I was working my semi-corporate job. He had recently come back from Korea on a trip, and we were drowning in work! I’m staring at my computer, and he suddenly says aloud, “You know — someone should make a 막걸리 (makgeolli) place here.” Immediately I looked up from my computer and said, “I am perfect for that job”.

I got a spark, and the rest is history. The photo on the left is a picture of my first ever batch fermenting in my small studio apartment in Madison. I didn’t have the proper tools, but I knew I just had to keep moving forward. The batch successfully fermented into that sweet rice wine smell of our MadMak! (although if I’m being honest, I had to throw this batch away due to some mold, soo that goes to show to definitely make sure you get the proper equipment and sanitize your surfaces/containers!)

How to Make Makgeolli

🍶 Quick Overview

Ingredients:

- White rice (short or medium grain, non-glutinous preferred)

- Water

- Nuruk (Korean fermentation starter — contains natural yeast, lactic acid bacteria, and enzymes)

- Optional: yeast (for control), sugar (to taste)

Equipment You'll Need:

- Large mixing bowl

- Steamer or rice cooker

- Fermentation vessel (glass jar, onggi, or food-safe plastic bucket)

- Cheesecloth or fine strainer

- Sanitized bottles for storage

- Thermometer (optional but helpful)

🧾 Step-by-Step Guide

Day 1: Cook and Cool the Rice

1. Rinse rice 3–4 times until water runs mostly clear.

2. Soak rice for 2–3 hours, then drain.

3. Steam the rice (don’t boil — you want the grains to stay separate).

   - Steaming time: ~40 minutes.

4. Cool the rice completely to room temperature (important so it doesn't kill the nuruk).

5. In a clean container, combine:

   - 2 parts cooked rice

   - 1 part crushed nuruk

   - 2 parts water (filtered or boiled + cooled)

   Example:

   - 2 cups steamed rice

   - 1 cup nuruk

   - 2 cups water

6. Mix thoroughly with a clean hand or utensil. It should feel like a thick porridge.

7. Optional: Add a pinch of baker’s yeast (to ensure fermentation starts consistently).

Day 2–7: Fermentation Begins

8. Cover the container loosely with a cloth or lid (it needs to breathe).

9. Store in a warm, dark area (65–75°F / 18–24°C).

10. Stir once or twice a day with a clean utensil to keep the rice submerged.

   💡 You'll start to hear bubbles and smell a sweet-sour aroma after 1–2 days.

Day 7+: Strain and Bottle

11. After 5–7 days, strain the mixture through cheesecloth or a mesh strainer.

    - Use your hands to press out all the liquid (this is your makgeolli!).

12. Optional: Add sugar or honey to taste, and stir well.

13. Bottle the liquid in sanitized containers.

    - Leave some space for carbonation if bottling airtight.

    - Chill in the fridge to slow fermentation.

🧊 Aging & Enjoying

Wait at least 1–2 days in the fridge before drinking — the flavors mellow and mature.

Serve cold, stirred (or gently shaken), and traditionally poured from a kettle into shallow bowls.

💬 Notes & Tips

- Nuruk is key: It provides both enzymes and wild microbes for authentic flavor.

- If your brew smells rotten or extremely foul (not just funky), discard and start over.

- Want drier or stronger makgeolli? Let it ferment 10–12 days.

- Want it fizzy? Bottle before fermentation fully finishes — but watch for overcarbonation!