This past week I got to learn how to make
makgeolli (막걸리), a fermented rice wine. The class was being held at Nuviin, a personal studio run by a woman with a passion for natural health and beauty.
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From the surrounding streets, you don't expect to find this secret treasure. |
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The interior of the studio feels like Alice in Wonderland meets Hogwarts meets Tea Garden. |
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The room was set up especially for us. |
The teacher began by telling us about the history and health benefits of makgeolli. Makgeolli was first drank by farmers as an energy drink to fight hunger and fatigue. The liquor is made from a fermented mixture of water, wheat and rice. The actual alcohol content is about 6-8%. Makgeolli has an off white color and is tartly sweet and fizzy. It contains high levels of lactic acid, which aids in digestion and improves immune function. Our teacher was adamant about making natural makgeolli which, unlike the bottles you buy at stores, contain much less artificial sweeteners.
And so we began the simple process of making makgeolli:
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The first step is to start with cooked rice. |
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The recipe: rice, yeast, water |
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In a large bowl mix the rice. |
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Add the yeast. |
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Add the water |
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Mix. |
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Scoop EVERYTHING... |
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...into a ceramic container. |
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Let this sit for about a week. |
We'll have to wait a week before coming back to taste the Makgeoli, so Nuvvin provided us with drinks and snacks to share that night.
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Makgeolli is traditionally shared from a large bowl into smaller cups |
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This was house made liquor, similar to soju but a much higher alcohol proof. |
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snackies |
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It was a festive gathering! |
The Makgeolli studio will be holding classes once a month where people can learn to make Makgeolli and soap naturally from the materials in their own home. To keep updates on this and more, subscribe to the
Busan Volunteer Facebook page.
Directions to Nuviin
From Mujeon subway, take Exit 4. Turn around until and walk until the first street. The building is on the left, the first door you see. The studio is on the second floor.
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