Re: Makkoli or Makgeolli

Home Forums Recipe requests Makkoli or Makgeolli Re: Makkoli or Makgeolli


I had the same problem like you^^… Nuruk is very hard to find outside Korea, I think, so there are many versions of Makgeolli. I know a Korean, who makes her own Makgeolli every summer (with different flavours, like ginger :) ) and she uses only glutinous rice, yeast and sugar, but for this you have to have a very “hot” summer (well, I guess, here in Germany summers are much colder than in Indonesia ;D ). So my version, which was so succesful is with sourdough starter + yeast. Mix it with steamed glutinous rice and water and let it ferment at a warm place for about a week (depending on the weather)

So all in all (in order to answer you question) you can use just yeast for Makgeolli. Yeast will transform the starch of the rice into sugar and with this an alcoholic agitation takes place. Try it ;)

Greetings from Germany!