Korean Drinking Culture with Makku Makgeolli

This week I’m cracking open a can of Korean makgeolli with Carol Pak, the founder of Makku. This fermented sparkling rice wine is super popular in Seoul, where makgeolli bars are having a major moment, similar to the craft beer movement in the US a few years ago, or the natural wine bars that are cropping up all over the place today.

After a recent trip to Korea, Carol noticed that all we could get Stateside were super synthetic versions of makgeolli in green bottles. So she knew she had to make her own using more natural, traditional ways of brewing using a fermentation agent called neruk.

Carol and I chatted about everything from from coin op karaoke to Korean culinary culture and why makoli is the fermented beverage that you should definitely be ordering with your next meal.

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