🍶 Real Korea Series Top 10 - Ep.7: Makgeolli Making Class in Seoul - Brew, Learn, and Explore Korea's Beloved Rice Wine

From Ancient Traditions to Global Trend: Experience the Soul of Korea Through Makgeolli

Step into Korea’s cultural heart by brewing your own makgeolli, a creamy, lightly sparkling rice wine that has nourished generations of Koreans. In this immersive class, you’ll discover how water, rice, and time create a drink filled with history — and probiotics.

Makgeolli Making Class in Seoul

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🥣 What Is Makgeolli?

Makgeolli (막걸리) is Korea’s oldest traditional alcoholic drink, brewed from fermented rice and known for its:

• Low alcohol content (6–8%)

• Rich probiotics and dietary fiber

• Smooth, creamy texture

• Earthy, slightly tangy flavor

Once known as the “farmer’s drink,” makgeolli has evolved from rural fields to cosmopolitan bars — and is now beloved by young locals and global travelers alike.

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📜 A Glimpse into History: From Ancient Brew to Cultural Symbol

• Three Kingdoms Period (1st century BCE): Early references to fermented rice wine appear in Korean history texts.

• Joseon Dynasty: Makgeolli becomes a staple in farming villages — cheap, nutritious, and symbolic of community sharing.

• 20th Century: Urbanization and soju dominance lead to a decline in traditional brews.

• 2000s Revival: New-generation brewers modernize makgeolli with cleaner packaging, fruit infusions, and hip branding — creating a full-blown Makgeolli Renaissance.

Makgeolli today is not just a drink — it’s a storytelling vessel that captures Korea’s past and its evolving present.

Makgeolli during Joseon Dynasty

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👨‍🍳 What Happens in a Makgeolli Class?

Most beginner-friendly classes (1.5–2 hours) include:

• Washing and steaming rice

• Mixing with nuruk (fermentation starter)

• Bottling and labeling your own makgeolli

• Sampling various styles: raw, aged, or fruit-infused

• Learning fermentation basics and flavor differences

You’ll go home with both a bottle and a story worth sharing.

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📍 Where to Take a Makgeolli Class in Seoul

Venue	Location	Language Support	Bonus Perks
Susubori Academy	Near Anguk Station	English, Korean	Take-home kit, local snacks
Boksoondoga Brewery	Gangnam Area	Korean (some English)	Guided tastings and pairings
OME Cooking Lab	Mangwon or Jongno	English, Japanese	Traditional market tour add-on

💡 Booking Tip: Weekends fill up quickly. Reserve in advance.

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🌍 Makgeolli Goes Global: From Local Drink to K-Culture Export

Makgeolli is now making waves internationally thanks to the Korean Wave (Hallyu).

Top export regions:

• 🇺🇸 U.S.: Rising popularity among K-Food fans, health-conscious drinkers

• 🇯🇵 Japan: Familiar fermentation culture; nostalgic appeal

• 🇫🇷 France: Viewed as a natural, artisanal drink with sommelier curiosity

• 🇸🇬 Southeast Asia: Fruity makgeolli blends enjoyed as light, cool dessert drinks

Some brands are now developing vegan, gluten-free, and low-sugar options to fit global trends.

After-Work Makgeolli Moments – A Taste of Tradition with Colleagues

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🧾 Why Join a Makgeolli Making Class?

• Cultural Immersion: Go beyond tasting — create and understand it

• Fermentation Science: Learn the magic of rice, water, and microbes

• Meaningful Souvenir: Bring home your own brewed bottle

• Great for All: Perfect for couples, families, or solo travelers

🍶 Koreans say: “Makgeolli tastes better when shared.” Laugh, brew, and make memories with locals and fellow travelers.

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🧠 Did You Know?

• Makgeolli is traditionally served in a metal bowl and poured from a clay or plastic kettle.

• Pairings? Try it with pajeon (green onion pancake) on a rainy day for the full local vibe.

• Some temples even make Buddhist vegan makgeolli as part of temple stay programs.

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⏭️ What’s After Makgeolli?

Ep.8 – Temple Stay in Korea: Meditate, Eat & Sleep Like a Monk
Experience true stillness. Chant, meditate, and live simply for a night in a Korean Buddhist temple surrounded by nature and serenity.

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