Part 5 : Fusion makgeolli
Makgeolli, the icon of tradition, is changing!
One makgeolli shop in the hip and trendy Hongdae area is serving up makgeolli cocktails tailored to the tastes of young customers and makgeolli desserts of all colors and shapes. This isn’t the only way makgeolli is changing.
Foam, which has always been the exclusive claim of beer, has now been added to Korean makgeolli in a newly developed blend. The foam melts softly in the mouth, and keeps the makgeolli from sinking to the bottom of the glass and turning thick. Don’t miss a chance to taste the foam makgeolli!
One-of-a-kind makgeolli? In the past, each Korean household would have its own unique makgeolli with a recipe passed down through generations. Today, household makgeolli is changing. The godubap (hard rice) is made in apartments, fermented in clay jars, and topped off with any ingredients of choice for a one-of-a-kind batch. How does it taste?
On the streets, we find mini-breweries that will bring fresh makgeolli to customers in the heart of the city. Meanwhile, there’s a makgeolli school offering classes in everything from the history and culture of makgeolli to makgeolli making, and the philosophy represented by makgeolli. Makgeolli is now transcending the border between past and present, and even setting up new trends for the future. Watch how the makgeolli of Korean tradition is evolving for the next century.
