Makgeolli is Korea’s oldest alcoholic drink, a milky, lightly sparkling rice wine fermented with nuruk (a traditional Korean fermentation starter).
It has been brewed in Korea for over a thousand years, was the country’s most widely consumed alcohol for most of that history, and has undergone a significant revival in the last decade with a new generation of craft makgeolli breweries producing regionally distinctive and premium varieties.
Quick Answer: Makgeolli: Korea’s traditional rice wine. Milky white, slightly sweet, lightly sparkling, 5 to 8% ABV. Traditionally served in a bowl (dongyi) rather than a glass. Best paired with jeon (Korean savoury pancakes). Available at convenience stores, traditional Korean restaurants, and specialist makgeolli bars. Compare with soju guide for the clear distilled alternative.
What Does Makgeolli Taste Like?
Makgeolli has a milky, slightly sweet flavour with a mild sourness from the lactic fermentation and a gentle carbonation from the active yeast. It is much lower in alcohol than soju (5-8% ABV) and tastes somewhat like a sweet, lightly fizzy yogurt drink with a grain character. The sediment (the rice solids that make it milky) settles at the bottom, and the bottle or bowl is shaken before serving. The flavour varies significantly between commercial and craft versions: commercial makgeolli is sweeter and more uniform; craft versions have greater complexity and regional character.
Types of Makgeolli
Commercial Makgeolli
Mass-produced by large breweries using modern methods. Consistent, sweet, and low in alcohol (usually 6% ABV). The most widely available type: found at every convenience store for 1,500 to 2,500 won per bottle. Brands include Jangsu Makgeolli, Seoul Makgeolli, and Iseul Makgeolli.
Traditional/Craft Makgeolli
Made by smaller regional breweries using traditional methods and locally sourced rice. Higher in complexity, sometimes sour, sometimes more alcoholic (up to 10 to 12% ABV). Regional varieties from areas like Andong (see the Andong guide), Jeonju (see the Jeonju guide), and Gyeongju are considered among Korea’s finest traditional foods.
Flavoured Makgeolli
Modern variations with fruit, vegetable, or other added flavours. Strawberry, mango, and sweet potato makgeolli are popular. Lower in alcohol and sweeter than traditional versions.
How to Drink Makgeolli
The Dongyi Bowl
Traditionally, makgeolli is served in a shallow bowl (dongyi or baegja) rather than a small glass. The wide bowl surface area lets the drink breathe, and the milky liquid cools more slowly. At traditional makgeolli bars, the entire jar of makgeolli is brought to the table and ladled into bowls.
Shake Before Drinking
The rice sediment sinks to the bottom of the bottle or jar. Always shake or stir makgeolli before pouring to distribute the solids evenly. Drinking just the clear top layer gives a very different, thinner flavour.
Drinking Culture
Makgeolli has a more informal and communal drinking culture than soju. It is associated with outdoor settings (drinking at a pojangmacha tent stall in the rain), with traditional food, and with older Korean drinking culture. The recent craft revival has also created a more artisanal cafe-bar setting for premium makgeolli.
What to Eat with Makgeolli
The classic pairing is pajeon or haemul pajeon (seafood and spring onion pancakes). The crispy, savoury pancake contrasts with the sweet, milky makgeolli. This pairing is so ingrained that the sound of rain in Korea is said to make Koreans crave makgeolli and jeon. Other pairings: kimchi jeon, bindaetteok (mung bean pancake, available at Gwangjang Market), and dongdongju (a clearer, stronger version of makgeolli).
Where to Drink Makgeolli in Seoul
Traditional pojangmacha (orange tent stalls) are found throughout the city, particularly in Insadong and Bukchon. Specialist makgeolli bars (makgeolli jeonsik-jip) in Hongdae and Itaewon guide. The Gwangjang Market food stalls serve makgeolli with bindaetteok in the most traditional setting available in central Seoul. See the Seoul food guide for broader Seoul food guidance.
Makgeolli vs Soju vs Beer
Makgeolli is Korea’s most ancient and most nuanced drink. Soju guide is the most consumed and most powerful. Korean beer (maekju, brands include Cass and Hite) is the most ubiquitous casual option. Makgeolli is the best choice for traditional Korean food pairing and for those who prefer lower-alcohol options with genuine Korean cultural character.
Nearby Guides
- soju guide
- Korean BBQ guide
- Seoul food guide
- Seoul nightlife guide
- Gwangjang Market guide
- Korean food guide
- Korea first-time tips
FAQ
Is makgeolli healthy?
Makgeolli contains live lactobacillus bacteria from the fermentation process and has been studied for potential probiotic properties. It also contains B vitamins from the fermentation. These properties are more pronounced in traditional and unpasteurized versions than in commercial pasteurized makgeolli. As with all alcoholic drinks, moderate consumption is key.
How strong is makgeolli?
Commercial makgeolli is typically 5 to 7% ABV, similar to strong beer. Traditional and craft versions can be 8 to 12% ABV. It is significantly lower in alcohol than soju.
Can I buy makgeolli to take home?
Yes. Commercial makgeolli is available at Korean supermarkets and online internationally. Traditional craft makgeolli is best purchased at the source (regional markets, craft breweries) because it is unpasteurized and has a short shelf life. Check the airline’s rules on liquids and duty-free limits for your destination country.
