Makgeolli: Homemade Korean Rice Wine Recipe

Updated at: 19/02/2025

Makgeolli, a traditional Korean rice wine, offers a cloudy, slightly sweet, and subtly sparkling experience unlike any other alcoholic beverage. Its history stretches back centuries, deeply intertwined with Korean culture and cuisine. Often enjoyed casually with friends and food, makgeolli's unique charm lies in its approachable nature and surprisingly diverse flavor profile, ranging from crisp and refreshing to richer, more complex notes depending on the ingredients and fermentation process. Unlike refined wines, makgeolli retains a slightly unfiltered texture, adding to its rustic appeal.

This homemade makgeolli recipe allows you to experience the joy of crafting this delightful drink from scratch. Using readily available ingredients, you can recreate the authentic flavors of this beloved Korean beverage, adjusting sweetness and spice levels to your preference. Ready to embark on this exciting culinary adventure? Let's dive into the step-by-step process!

Tools Needed

  • Instant Pot or steamer
  • 1-gallon jug
  • Airlock (optional)
  • Paper towel and rubber band (optional)
  • Brew-in-a-bag (for filtering)
  • Colander
  • Cheesecloth or fine-mesh strainer
  • Sanitized bottles
  • Funnel

Ingredients

Step-by-Step Instructions

Step 1. Prepare the Rice

  • Wash and rinse the rice 10 times. Soak for 3 hours, then drain.
  • Cook the rice al dente using an Instant Pot or steamer.
  • Spread the cooked rice to cool.
Wash and rinse the rice 10 times. Soak for 3 hours, then drain.Cook the rice al dente using an Instant Pot or steamer.Spread the cooked rice to cool.
Prepare the Rice

Step 2. Mix and Ferment

  • In a 1-gallon jug, mix water and nuruk.
  • Hydrate the yeast in the water.
  • Add the cooled rice to the yeast mixture and stir well.
  • Cover the jug with an airlock or a paper towel secured with a rubber band. Stir for the first three days.
In a 1-gallon jug, mix water and nuruk.Hydrate the yeast in the water.Add the cooled rice to the yeast mixture and stir well.Cover the jug with an airlock or a paper towel secured with a rubber band. Stir for the first three days.
Mix and Ferment
  • Let it ferment for two weeks. Stir occasionally as it becomes less sticky and more liquid.
Let it ferment for two weeks. Stir occasionally as it becomes less sticky and more liquid.
Mix and Ferment

Step 3. Filter and Bottle

  • After two weeks, the rice will settle, leaving a clear liquid on top. Filter the makgeolli using a brew-in-a-bag, colander and cheesecloth or fine-mesh strainer into sanitized bottles.
After two weeks, the rice will settle, leaving a clear liquid on top. Filter the makgeolli using a brew-in-a-bag, colander and cheesecloth or fine-mesh strainer into sanitized bottles.
Filter and Bottle

Read more: Oksusu Cha (Korean Corn Tea): A Simple & Flavorful Recipe

Tips

  • Traditionally, makgeolli is diluted to around 6% alcohol. This recipe may yield a stronger brew.
  • You can experiment with different yeasts for varied flavor profiles. Using only nuruk will result in a funkier, potentially more sour makgeolli.
  • Store in the refrigerator to slow or stop fermentation.
  • Consider diluting the makgeolli to your preferred strength.

Nutrition

  • N/A

FAQs

1. How long does it take to make homemade makgeolli?

The fermentation process takes around 7-10 days, but the total time including preparation is closer to 2 weeks.

2. Can I adjust the sweetness of my homemade makgeolli?

Yes! You can control the sweetness by adjusting the amount of rice and/or adding more or less sugar during the process.


Making your own makgeolli is a rewarding experience, connecting you to a rich culinary tradition while producing a delicious and unique beverage. Enjoy the fruits of your labor—this homemade rice wine is perfect for sharing with friends or savoring on its own. Cheers to your newfound brewing skills!