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Cloudy Korean makgeolli in ceramic bowls beside pajeon and small side dishes.

Korean Makgeolli (Cloudy Rice Wine)

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A chilled Korean makgeolli serving with pear, sparkling water, and a classic pajeon pairing.
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Prep Time 5 minutes
Total Time 5 minutes
Servings: 4 servings
Course: Drinks
Cuisine: Korean
Calories: 145
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Makgeolli serving
  • 4 cups unflavored makgeolli well chilled
  • 1/2 cup chilled Asian pear juice unsweetened
  • 1/2 cup sparkling water chilled
  • 1 tablespoon ginger syrup optional
  • 1 cup ice optional
  • 1 small Asian pear thinly sliced, for serving
Suggested pairing
  • 1 pajeon prepared Korean scallion pancake, sliced

Equipment

  • Large ceramic bowl
  • Small serving bowls
  • Ladle
  • Measuring cup
  • Refrigerator

Method
 

Chill the ingredients:
  1. Refrigerate the makgeolli, pear juice, sparkling water, and serving bowls until thoroughly cold.
Combine gently:
  1. 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:
  1. Add ice if using, ladle the makgeolli into shallow bowls, and garnish with pear slices. Serve immediately with sliced pajeon.

Nutrition

Calories: 145kcalCarbohydrates: 20gProtein: 1gSodium: 12mgFiber: 1gSugar: 9g

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.