Maangchi's Korean food and cooking forum » Tag: makkoli - Recent Topics

kwh123 on "Makkoli?"

kwh123 — Tue, 13 Dec 2011 02:26:42 +0000

Hi there! I've been dying to find a recipe for traditional Makkoli! I've seen that you've made it a few times for meet ups and in your recent posting in your Gapshida blog you mentioned that you had made them in the traditional earthen ware pots. Would you mind posting a makkoli recipe soon? Thanks!!!! -Lots of love from NYU!

stanford on "Pocha 32 (New York City)"

stanford — Wed, 17 Feb 2010 05:12:13 +0000

15 W 32nd St 2nd Fl New York, NY 10001 (212) 279-1874 I've been meaning to write about this one for a while now. It's one of my favorite places to drink in town, and especially when I'm in a Korean mood. It reminds me of a student drinking bar in Korea - full of kids, cheap drinks, creative decor, everyone in a good mood. The menu is actually pretty good, but everyone wants the budaechigae. I'm not a huge fan of the stuff myself, but I will get a pot of it to get into the spirit of things. Their other specialty is a watermelon hollowed out, then filled with soju and watermelon innards. The prices are reasonable, the place is open late, and they also have makkoli. Check it out! And give me a call on the way, I'll see you there. (photos from <a>roboppy</a> and <a>ghosty</a>)

stanford on "Makkoli in the 70s"

stanford — Fri, 27 Aug 2010 18:55:39 +0000

A really interesting account from an American Peace Corp volunteer who was in Korea in the 70s (perhaps Cholla from the sound of it) <a href="http://www.korea4expats.com/news-peace-corps-korea-mahkollee.html" rel="nofollow">http://www.korea4expats.com/news-peace-corps-korea-mahkollee.html</a> <blockquote>The custom was to down the first bowl quickly, pass that along to a higher-level person (at our age, that was almost anyone) and be prepared to slosh down another bowl quickly before taking our time over a third. However, remember that pot? It held 6 bowls – so two bowls for 3 people drained the pot, and it was urgent to order another – so 3 people would then have 4 bowls at least. Further, Koreans felt one should not stop with an even number of bowls, so the math got progressively more complicated. That this math was accompanied by more mahkollee made matters more challenging.</blockquote>

stanford on "Innovative makkoli cup"

stanford — Mon, 24 May 2010 22:20:38 +0000

<a href="//koreanfood-koreanet.blogspot.com/2010/05/makgeolli-full-moon-through-crescent.html"">This is pretty cool</a>, a design for a makkoli cup that shows a full moon that wanes to a sliver as you drink.

stanford on "Here comes makkoli"

stanford — Wed, 13 Jan 2010 16:05:49 +0000

<blockquote>The green light is on for Korean traditional rice wine makgeolli exports to the United States. Jeonju City in Jeollabuk-do (North Jeolla Province) announced early January that Jeonju makgeolli has won the approval of the U.S. Food and Drug Administration (FDA) and has received International Organization for Standardization certification number ISO22000. </blockquote> - From <a href="http://koreanfood-koreanet.blogspot.com/2010/01/makgeolli-wins-approval-for-us-exports.html">Korean-style food</a>. Every time I mention makkoli most people in the West think I'm talking about soju. They've never seen it, let alone tried it. I tell them it's kind of like "a Korean beer," rather than a wine, or a liquor (like sake). Personally I'm looking forward to being able to buy some makkoli in the store, or even better, being able to go to a makkoli bar. There's a bit of an izakaya craze going on these days - if I had the inclination I would start my own makkoli jip and watch the money pile up.

myo357 on "farmers makkoli"

myo357 — Sun, 12 Jul 2009 01:57:16 +0000

Hello: First I want to say I am a big fan - your food always looks delicous! The first one I tried and served to my friends was the sweet and spicy chicken (now people think I can cook - lol_. I am trying to find a recipe for the old country "makkoli." My mom says that the real one (not the plastic bottles sold in stores) is sweet and refreshing. Please teach me hoe to make it. Thank you for your sitte I love it. MYO357