Makgeolli
Makgeolli
Makgeolli (pronounced: mɑːkˈɡɔːli), also known as makkoli or dongdongju, is a traditional Korean alcoholic beverage. The term "makgeolli" is derived from the Korean words "mak" (meaning "roughly") and "geolli" (meaning "filtered"), indicating the rough or unrefined nature of this drink.
Etymology
The term "makgeolli" is believed to have originated from the Korean words "mak" and "geolli". "Mak" translates to "roughly" or "coarsely" in English, while "geolli" means "filtered". This suggests that the drink is roughly filtered, which is consistent with its cloudy appearance.
Production
Makgeolli is produced by fermenting a mixture of boiled rice, water, and nuruk, a Korean fermentation starter. The fermentation process typically lasts for about a week, after which the mixture is strained to separate the liquid from the solids. The resulting liquid is makgeolli.
Consumption
Makgeolli is typically consumed fresh, as it has a relatively short shelf life. It is often served chilled and shaken or stirred before drinking. Makgeolli is traditionally consumed from a bowl rather than a glass, and it is often accompanied by panchan, a variety of Korean side dishes.
Related Terms
- Nuruk: A Korean fermentation starter used in the production of makgeolli.
- Panchan: A variety of Korean side dishes often served with makgeolli.
- Soju: A clear, distilled Korean alcoholic beverage that is often compared to vodka.
External links
- Medical encyclopedia article on Makgeolli
- Wikipedia's article - Makgeolli
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