Makgeolli is Korea’s cloudy, gently tangy rice wine, traditionally served chilled in a bowl and shared with savory pancakes or other anju.
This simple serving recipe softens the rice wine with pear and sparkling water while keeping its creamy appearance and lightly sweet flavor.
Roll the bottle gently to redistribute the rice sediment, then pour slowly; vigorous shaking can create excessive foam.
Serving Suggestions
Serve the makgeolli cold in shallow bowls with pajeon, kimchi, or other savory Korean snacks.
Recipe Notes
Keep makgeolli refrigerated and use it soon after opening. Adjust the pear and sparkling water to taste without masking the rice-wine character.
Korean Makgeolli (Cloudy Rice Wine)
A chilled Korean makgeolli serving with pear, sparkling water, and a classic pajeon pairing.
Ingredients
Equipment
Method
Chill the ingredients:
- Refrigerate the makgeolli, pear juice, sparkling water, and serving bowls until thoroughly cold.
Combine gently:
- Roll the makgeolli bottle slowly between your palms to redistribute the sediment. Pour it into a large ceramic bowl, then stir in the pear juice, sparkling water, and ginger syrup.
Serve:
- Add ice if using, ladle the makgeolli into shallow bowls, and garnish with pear slices. Serve immediately with sliced pajeon.
Nutrition
Notes
- Makgeolli naturally separates, so gentle rolling before opening is part of the serving ritual.
- Use a plain, unsweetened makgeolli so the pear and ginger remain subtle rather than candy-sweet.
