Korean rice liquor

Makgeolli 막걸리

Today I’m going to show you how to make makgeolli, a traditional Korean alcoholic beverage made by combining rice, yeast, and water with a starter culture called nuruk. It’s milky-white, fizzy and refreshing. It’s also called “nongju” which means “farmer liquor” because it’s made with a lot of rice, it’s full of carbohydrates and was traditionally served to farmers as part of a midmorning snack or with lunch, giving them the strength and energy to work the rest of the day.

Korea has a long history of homebrewing, and every family used to make their own booze at home, it was much more common than buying it. These days you can buy makgeolli easily at a Korean grocery store or liquor store but when it comes to taste, it can’t be compared to homemade makgeolli. Homemade makgeolli is thicker, less sweet, and more filling than store sold makgeolli.


This recipe is also in my cookbook, Real Korean Cooking, and while developing the recipe I sent a sample of the finished product to the EMSL Analytical food lab for a full nutritional and toxic analysis to see what is really inside it. They let me know that it is totally safe to drink, 7.4% alcohol by volume, cholesterol-free, fat-free, and contains vitamin B1, B2, B3, B5, and B6. It’s high in calories and has a lactobacillus count of 375,500 CFU/mL. Lactobacillus is a kind of lactic acid bacteria that’s good for your stomach and digestion and can boost your immune system. It’s also found in yogurt, but in much higher quantities.

So it’s great for giving you energy and is good for your stomach, but the real reason to drink it is it’s so refreshing and delicious! It’s also a great thing to have at a party, and especially when you make it yourself, your family and friends will love to drink it and have a great time doing it. Making good makgeolli is not very difficult, it just takes a little time and there are a few pitfalls to avoid.

I’ve been making makgeolli for special family occasions and my reader meetups for years. Some of you who came to my meetups and tasted my makgeolli have been waiting years for this recipe. Thanks for your patience!neil

Make some makgeolli and enjoy life! Let me know how it turns out!

Ingredients (Make 4 quarts)


    Korean rice (short grain rice)5 cups Korean short grain rice

    Special items that I use to make makgeolli


    1. Drain the rice and put it into a heavy pot. Add 4 cups of water. Cover and cook over medium high heat for 15 minutes. Stir and turn the rice over with a wooden spoon. Cover and simmer it for another 15 minutes over low heat.
    2. Remove from the heat. Transfer the rice to a basket of your electric dehydrator. Spread the rice evenly, and fill as many baskets as you need. Cover, set the temperature to 160° F, and dry for 3 hours, until the outside of each grain is hard, but the inside is still moist. If you don’t have an electric dehydrator, you can dry your rice for several hours in a shallow basket set in breezy, sunny place.
      makgeolli makingmakgeolli making (막걸리)
    3. Put the rice into the earthenware crock. Add nuruk, yeast, and 8 cups of water and mix well with a wooden spoon.
    4. Place a cotton cloth under the lid when you close it, to let some air circulate in and out.
    5. Let sit for several hours, then uncover and mix well with a wooden spoon. At this point, the rice will have absorbed a lot of the water to create a thick paste. Cover and let sit overnight.
      makgeolli making (막걸리)Makgeolli making
    6. Open the crock and you’ll see a lot of bubbles popping to the surface, and the mixture will be a lot thinner than yesterday. Stir it well with a wooden spoon and cover again. Stir it a few times a day for the next few days.
      Makgeolli making (Korean rice liquor)Makgeolli making (Korean rice liquor)
    7. On day 4 or 5, it will be bubbling a lot less and will have separated to a clear liquid on top and a milky mixture on the bottom. Mix well, and keep mixing a few times a day for a few more days.
      Makgeolli making (Korean rice liquor)Makgeolli making (Korean rice liquor)
    8. On day 8 or 9, there will hardly be any bubbles at all. The liquid on the top will be clearer and more amber. It’s now perfectly fermented and ready to drink.
      Makgeolli making (Korean rice liquor)
    9. Strain the makgeolli into a large bowl, pressing on the solids with the back of a wooden spoon to squeeze as much liquid as possible out of it. Discard the solids. Add 8 cups of water to dilute. Add the optional sugar and mix well.
      Makgeolli making (Korean rice liquor)Makgeolli (Korean rice liquor:막걸리)
    10. Strain the makgeolli one more time and put it into glass jars or BPA free plastic beer bottles.
      Makgeolli making (Korean rice liquor)
    11. Serve cold, and stir or mix well before drinking. Serve with kimchi or some side dishes. It can keep in the fridge up to 2 to 3 weeks.



  1. mistamyron Toronto My profile page joined 11/16
    Posted November 18th, 2016 at 8:57 am | # |

    Hi Maangchi!

    I just bought an Onggi at PAT in Toronto to make this, and I’m so excited. :)

    I was wondering if you could help me out though, with a few questions:

    1) I don’t have a dehydrator, nor is it sunny and breezy here right now. Could I dehydrate the rice in the oven somehow? Or could I skip this step altogether?

    2) How long do you think the Makgeolli will keep in bottles in the fridge after the fermentation process?

    3) Can I wash an Onggi with soap, or should I only use water?

    Thanks in advance for your help. Going to give bottles of this as Xmas gifts this year!

    Big fan since 2007! :) :) Love all your recipes and videos.

    • Maangchi New York City My profile page joined 8/08
      Posted November 22nd, 2016 at 3:10 am | # |

      I used to shop at the same store where you go! I miss the store! I bought my large onggi there and brought it all the way to New York! : )
      Now I will give you short answers.

      1) Yes, you can use oven to dry the rice a little bit.

      2) It will be ok up to 1 month. Maybe longer than 1 month but I always use it up before that.

      3) Don’t use any soap or detergent because onggi has microscopic holes. These micropores allow some gases to pass in and out and breathe. Soap will get into the holes and get into your food. So use only cold, warm or hot water, and scrub it. Some smells will remain even after washing, so if this bothers you, you can give it a good clean by filling it with hot water and letting it sit for 24 hours. Then pour it out and fill it up again with water and let it sit another 24 hours. You can do this until you’re satisfied that it’s clean and doesn’t smell at all.

      A quick way is to just rinse a couple of times and dry it well with a kitchen towel and then set it out to air dry after.

      But even after cleaning, I keep an onggi exclusively reserved for making makgeolli, and when I’m not making makgeolli it sits empty. I can use the same onggi to make soy sauce or doenjang or fish sauce because all of them are fermented and pungent. But once it’s used to make those things the smell never totally goes away, so I keep one onggi reserved for makgeolli and never use it for anything else.

      Good luck with making good makgeolli!

      • mistamyron Toronto My profile page joined 11/16
        Posted November 22nd, 2016 at 9:07 am | # |

        Thank you for getting back to me with the tips, Maangchi. Much appreciated! :) Everything is already looking and smelling great. Cannot wait to try it. Thanks again for all your work and recipes. With warmth, Myron.

  2. oldturtle Boston My profile page joined 10/16
    Posted October 25th, 2016 at 6:08 pm | # |

    This did not turn out quite as I expected. After straining it was a lot thinner than the picture in step 9 (basically the same consistency as plain water). It also separates very quickly in the bottles. It’s been a little bit since I’ve had any (store bought) makgeolli, but it I remember it being homogeneous, sweeter, and less boozy. What I made tastes okay, but I think I may prefer something closer to the store bought stuff. I’m more interested in something light and slightly sweet than in getting tipsy. Next time I will try to bottle some of the mixture at various stages to see what I like best.

  3. Inches Chicago My profile page joined 6/16
    Posted September 7th, 2016 at 11:50 am | # |

    Do you have to have dry yeast starter? Can you rely on wild yeasts to start this fermentation?

  4. Kevin Miguel Hawaii My profile page joined 7/16
    Posted July 29th, 2016 at 2:02 pm | # |

    Yay! My makgeolli was ready this morning! I strained it and added the 8 cups of water and sugar. It made a whole gallon! I had an empty makgeolli bottle that I bought from the store, so I filled it up so I can share it with one of my friends. It’s the first time I tasted homemade makgeolli, and it’s so much better than the one sold in the market! Thank you for teaching me how to make this, it’s my first time making booze! :)

    See full size image

    • Kevin Miguel Hawaii My profile page joined 7/16
      Posted July 30th, 2016 at 5:10 pm | # |

      I guess Hawaii is warm so it takes exactly one week to make makgeolli. So every Saturday I will be cooking rice and making this liquor! One gallon a week is perfect! I’m cooking the rice for my second batch right now :)

    • Maangchi New York City My profile page joined 8/08
      Posted August 1st, 2016 at 3:43 pm | # |

      Yes, homemade makgeolli is much more intense taste than store-bought makgeolli. Yours looks great! Congratulations!

  5. jamez548 Seoul My profile page joined 5/16
    Posted May 6th, 2016 at 11:23 am | # |

    Hi Maangchi!
    Quick question for you and all of the makkeoli makers out there. I started my makkeoli 5 days ago and I am at the same point as per your directions. However I took a quick taste today and I noticed that my makkeoli smells a little bit musty/mildewy. Is this a natural part of the process? I did notice on day 1 that my nuruk smelled the same way but I just assumed that it was normal and contributed to the fermentation process. Any help would be appreciated. Thanks!

    • Kevin Miguel Hawaii My profile page joined 7/16
      Posted July 29th, 2016 at 2:07 pm | # |

      My mixture smelled really nice on day 1 and 2, almost like bananas. The rest of the days it had a musty mildew smell like you describe. But it turned out fantastic when I bottled it this morning. I think your batch is going to be okay :)

  6. Yeechan Canada My profile page joined 4/16
    Posted April 10th, 2016 at 3:11 am | # |

    Hi Maangchi! Thanks for the recipe. My first try of making Makgeolli turns out really good! Me and my husband are enjoying it soo much!

    See full size image

  7. Mkyun23 Jersey shore My profile page joined 4/16
    Posted April 10th, 2016 at 12:26 am | # |

    Hi Maangchi! First let me say that I love watching your videos! You are my “go to” person when I want to cook Korean food. That being said, I’m on my 7th day of fermentation and my makgeolli has not separated yet. It smells wonderful tho! The only change I made was using my rice cooker so instead of 5 cups of rice, I used seven 3/4 cups which would be the equivalent of 5-1/4 cups of rice. Would the extra 1/4 cup make a difference?

    See full size image

    • Kevin Miguel Hawaii My profile page joined 7/16
      Posted July 29th, 2016 at 2:20 pm | # |

      I also used my rice cooker. Inside of my rice pot there are lines telling me how much water to add. But I followed Maangchi’s instructions and added 5 cups rice and I measured 4 cups of water. It filled the rice pot to the exact line where I would normally fill the water. So now I know I can just cook 5 cups of rice without measuring the water. My mixture was in a very wide container and I couldn’t see any seperation until day 7. It was just a very very thin layer of clear liquid on top. Today is day 8 and my mixture was finished. The liquid on top had an amber color, but still it was a very thin layer on top. But it turned out fine when I bottled it and tasted a sample. I think your mixture will be okay! :)

  8. kslaterszirom Bellingham, WA My profile page joined 4/16
    Posted April 3rd, 2016 at 5:24 pm | # |

    Hi Maangchi! I haven’t made this before. How do you infuse/add fruit or other items to the makgeolli? I would like to try adding apple or strawberry to it. I also remember in Jeju-do they hade a famous pumpkin makgeolli. Do you just add the raw fruit into the dried rice in step 3 so it ferments with everything else? Or would you have to cook it a bit first?

  9. TDCGuy Wichita, Kansas USA My profile page joined 3/16
    Posted March 25th, 2016 at 11:08 am | # |

    I first learned to enjoy Makgeoli years ago, during my military service in Korea. I used to go to a “Makgeoli House” in the town where I was stationed. Some ROK soldiers took me as their guest and I LOVED the Makgeoli! We ate hot peppers and drank Makgeoli! Now, I am making it at home. The recipe at your website is a good one. My Makgeoli comes out good, everytime. Thank you. My latest effort is brewing now. I made a mistake when I mixed in the Nuruk and Yeast by adding too much water! But, it seems not to make any difference. The mixture is bubbling and “talking” to me. I can hear it “cooking” when I put my ear close to the mixture. It smells great and although it’s still working, already tastes like Makgeoli! I’ll wait until it stops working, then strain and bottle. I use old root beer plastic bottles that are 1/2 liter in portion. This is great for friends and family. Makgeoli goes great with Kimchi, Bulgokki and other tasty Korean dishes. But, I still like to eat peppers when I drink Makgeoli, like I did as a young man in Korea, so long ago.

    • Maangchi New York City My profile page joined 8/08
      Posted March 26th, 2016 at 10:32 am | # |

      Thank you for sharing your story, it was fun to read! Especially the part about peppers and makgeolli, it reminds me of when I was young and went to my grandmother’s house and saw farmers eating peppers and makgeolli, too. They always had ssamjang or doenjang to dip the peppers into. And sometimes just kimchi. It can be a light meal or snack because makgeolli has many carbs.

      ‘The mixture is bubbling and “talking” to me. I can hear it “cooking” when I put my ear close to the mixture.’
      I’m happy to meet you through website, and I feel your passion for making perfection!

      • TDCGuy Wichita, Kansas USA My profile page joined 3/16
        Posted March 26th, 2016 at 1:50 pm | # |

        I learned to love Korean food, when I was stationed in Korea years ago. I still eat Kimchi and have both Betchu and Mu-kimchi in my fridge, as I write. I also enjoy Kaktu-gi kimchi, when I can get it. I frequent a local Korean Food Store and get many “Eye-goo’s” when I go to buy freshly made Betchu Kimchi! I get to talk with the Koreans present about my days in Dong-du-Chon and Taegu! One day, a Korean man in the store, asked me if I ever had drank Makgeoli in Korea. Of course I had and that was how I found out that the store had Nuruk! But, it was YOUR website with Makgeoli recipe that got me making my own! Thank you so much. Not only for the Makgeoli recipe, but other yummie foods that I ate in Korea and still enjoy to this day! Yaki-Mandu, is of course an all time favorite! I still remember my Hangul and can read Korean after many years! That’s the key, for Americans to learn Korean. Learn the alphabet first! Then, pronunciation of the words is much easier, whey you know how the letters sound! I love your website! Ko Map Sumnida!

    • FeedMeKimchi California My profile page joined 4/16
      Posted April 4th, 2016 at 5:50 am | # |

      I really liked your story as well, thank you for sharing! I was unsure whether to try out making some makgeolli, which I’ve only tried from the grocery store, but you’ve helped to inspire me. I’ll make sure to eat some hot peppers with it as well.

  10. jaylivg Houston My profile page I'm a fan! joined 7/10
    Posted February 21st, 2016 at 1:46 pm | # |

    Hi Emily !!

    I am not sure if you’re familiar with what they call wildyeast , or another word , sourdough starter . I have successfully growing my own culture this past month . Then i saw in the video makgeoli making , the package you bought it was dry starter( culuture ) .. I was wondering do you know what is that made from ? If it is the same with this sourdough starter that i made . If it is .. i wonder if we can use it for making makgeoli .
    Although my problem would be drying the rice ..
    Just curious what’s them makgeoli starter made from ? THank you !!

    • RobColossal United States My profile page joined 8/14
      Posted March 21st, 2016 at 1:17 am | # |

      Hello. Another name for the starter culture (she calls it “nuruk”) is powdered amylase enzyme – same thing. I got mine at my Korean grocery store. If you don’t have a Korean/Asian grocery store, you can get it on Amazon. Good luck!

  11. KimchiSmell lJhkwbkjk9 My profile page joined 2/15
    Posted February 17th, 2016 at 1:15 am | # |

    Maangchi can you list dishes that will go well with this drink
    I would like to prepare this and dishes for my friends.
    Please and thank you.

    • ddnorman Southern NH, USA My profile page I'm a fan! joined 9/13
      Posted August 2nd, 2016 at 1:55 am | # |

      Hi KimchiSmell!

      Check out TDCGuy’s post above and Maangchi’s reply for suggestions on foods that go well with Makgeolli.

      I hope this helps!


  12. BeerHappy Pittsburgh, PA My profile page joined 2/16
    Posted February 1st, 2016 at 3:59 pm | # |

    Hello Maangchi!
    I love every recipe I’ve made from your website, and I received your new cookbook for Christmas! I’m so happy I don’t have to look on phone while cooking now! My question is for Makgeolli. Why do I need to dehydrate my rice? I’ve made it several times now (how I love Makgeolli) and love it so much! I live in Pittsburgh Pennsylvania and can not get it here, make my own!!!

    • Maangchi New York City My profile page joined 8/08
      Posted February 2nd, 2016 at 3:17 pm | # |

      I found when the cooked rice is a little dry, the liquor will turn out stronger. I’ve been experimenting for years. A few years ago, I made makgeolli with a little dried cooked rice and I felt a huge difference in the level of alcohol. I felt drunk once I tasted it just a little! : ) I’m still experimenting!

      • Kevin Miguel Hawaii My profile page joined 7/16
        Posted July 29th, 2016 at 2:37 pm | # |

        Maangchi, I tasted a small sample of my makgeolli when I bottled it this morning and yes it seems a lot stronger than the bottles I used to buy from the market! When I opened my fermenting container this morning to strain it, the smell of the alcohol made me dizzy! Thank you for doing the experiments and teaching us how to make stronger makgeolli! :)

  13. kcgirl Canada My profile page joined 2/16
    Posted February 1st, 2016 at 10:02 am | # |

    Hi Maangchi!

    I followed your recipe and this is what I have after 5 days of fermentation… (I started it last Wednesday) no bubbles coming up anymore… do you think this is done? Or should I wait a bit longer? I need your help!!

    See full size image

  14. Dutch My profile page joined 1/16
    Posted January 7th, 2016 at 1:06 pm | # |

    Hi Maangchi, Received your book for Christmas and we love it! I haven’t had Makgeolli since I lived in Sokcho and I am very excited to try it. However I am on day 10 and it is still very bubbly and is just starting to seperate. Should I wait until the bubbles stop and it separates completely, or should I try to bottle it now?

  15. Mochi111 My profile page joined 1/16
    Posted January 5th, 2016 at 1:39 pm | # |

    Hi Maangchi,

    Thanks to your Recipe and some help from my girlfriend, my first batch of Makgeolli is done today! I can’t wait to share it with everyone!

    See full size image

    • Maangchi New York City My profile page joined 8/08
      Posted January 7th, 2016 at 9:14 am | # |

      It looks great! How was the taste? Did it make you drunk? You think it was about 7-8 % alcohol?

      • Mochi111 My profile page joined 1/16
        Posted January 7th, 2016 at 10:32 am | # |

        It has a taste that is very different than what I am used to, I’m not sure how to describe it. However it is good! It definitely got me tipsy so I would say that is about the correct level of alcohol.

        • Maangchi New York City My profile page joined 8/08
          Posted January 10th, 2016 at 12:27 pm | # |

          Homemade makgeolli tastes much better than store-sold makgeolli. “It definitely got me tipsy” haha! When I visited Korea a few months ago, I had a meetup with my readers living in Korea. We did a potluck party. One of them brought her homemade makgeolli. She said she didn’t add water to dilute the level of alcohol. I definitely felt it contained strong alcohol. When I made my homemade makgeolli recently, I followed her method. I didn’t dilute my makgeolli and kept it in the fridge for a while. It tastes much stronger and is really delicious. You can try out this method when you make it next time.

  16. EvilGrin My profile page joined 6/15
    Posted August 24th, 2015 at 10:23 am | # |

    Have you ever used rice syrup to sweeten instead of sugar?

  17. laramis TX My profile page joined 3/09
    Posted August 18th, 2015 at 3:24 pm | # |

    Maangchi- I have the makgeolli drinking cups but I really want that large tin bowl. I’ve looked at all the Korean stores and no one has them that large. Is there a place online I can try to buy one? Cant wait to make this! Thank you!

  18. na_eun_ki My profile page joined 8/15
    Posted August 8th, 2015 at 12:58 pm | # |

    Hi Maangchi,

    I made this and the result looks really good, but I am a little nervous about drinking a full “glass” as I’m unsure about the methanol level. In the video you said the fermentation process makes the alcohol about 15%. For home brewed/ fermented alcohol as long as it stays under 10% during the fermentation process, the methanol level should be safe for consumption.
    But as it is higher than 10%, is there a way I can test for methanol or do you know the methanol level (before and after dilution)?
    Also what is the effect of nuruk on the production of methanol?
    And do you know how much methanol is produced in commercially produced makgeolli vs. home brewed?

    Sorry for so many questions, but I am having a party this weekend and (as Methanol poisoning is a very serious matter, especially when it comes to home-brew/fermentation f alcohol) I want to make sure this is safe for my guests and myself to drink.

    Na Eun

    • Maangchi New York City My profile page joined 8/08
      Posted August 8th, 2015 at 5:35 pm | # |

      Hello Na Eun,
      As part of my research in developing this recipe, I had a sample of my makgeolli tested at EMSL Analytical to make sure it was safe. They gave me a full report and said it was completely safe to drink (in moderation) so if you follow my instructions you should be fine.

    • mattcmaddox My profile page joined 12/15
      Posted December 1st, 2015 at 11:01 am | # |

      @na_eun_ki I know you’ve already had your party, but I hope your concern will not dissuade anyone in the future for trying out this recipe.
      Makgeolli produces very little methanol and is safe to drink. Methanol content is more of a concern for distilled beverages.

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