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I'm drying out my nuruk as we speak. Thanks for your expertise Joe, I learned so much from taking your class!

Oh man! I just made a Makguli for the first time but I didn’t know about this. 😂

Thank you for this video! I am so glad that you provided how to make Makguli in a proper and traditional way.

I made Maangchi's makgeoli 2 years ago and it was an expensive fail. I thought it was something I did wrong but I guess not, I will try again.

Will your ebook be made in physical release?

What are the dimensions of that steamer? I can only seem to find smaller diameter ones with deeper trays.

Hey Joe, greetings from Jakarta-INA. I'm really interested in learning how to make makgeolli at home. I recently tried a traditional makgeolli and absolutely loved it. I've been looking for the Sugok Video to help me with the process, but I'm having trouble finding it in your channel. 😢 PS: I tried to buy your book from Amazon and it's not available in my region. I wonder if you can unlock it so I can purchase your ebook.. 모악골리 짠!

I miss SK and will be taking your online course soon. Thanks for promoting it on YT.

ㅇㅏ주 맛있다.good

What kind of makgeolli uses rice flour like that

I am looking forward to my first course next month!

🥂

If we just have one tray do we still steam for 40 mins?

So sad I did now know about you guys before I was in South Korea last year. Ill make sure to come by next time. I want to start making my own brew and sadly I cant buy your book from my country but, you have amazing content here on youtube and you site. Thank you.

I live in the pacific northwest of America where it's cold and rainy most of the year. Is there a way to replicate the process needed indoors in a temperature and humidity controlled environment perhaps? Anyway thanks for the content! Glad I found this channel!

Love it

I got the Chorip dong brand nuruk from my local Korean grocery store.. kinda smells like that flaky fish food that you give to goldfish. Is that what it's supposed to smell like?

🤙

👍

👍👍👍

HEADSPACE! I had a 4L flip-top jar filled about 80% with just a rubber band holding the lid down (trick I learned from a tepache video). Everything was great the 1st day. 2nd day I stirred it up, and it went crazy pushing about a cup of fermenting rice over the lid of the jar. Luckily I had it sitting in a 25L bucket for just such an emergency... Else the wife would have been kicking my arse for making a mess all over dining room floor!

A "Bill & Ted" reference in first 60 seconds of vid??? Thumbs up already... So will the enzymes work on western grains at room temperature???

Are you distilling soju or just happy to see me?

How can I find one?

Damn I want one

I've seen the video and i've purchased your book. But i still can't figure out what you do when you are sifting the flour. Do you take 1 kg. of wholewheat flour. And from this amount you take 300 g apart, sift it and put THE WHOLE thing back? Both the grinds AND the sifted flour...? Or do you only put one of the parts back in the 700 grams? If you only put one part back. Which one? The grinds or the sifted part.

Hello Joe, I bought your online training course and made the Danyangju recipe and I had some questions about how ours turned out. 1.After putting some of the makgeoli in 3 jars (one big jar and two small jars), we noticed that the two smaller jars both had some black mold in them. We cleaned them pretty thoroughly before using them but were unsure of why they developed mold, they were fermenting at about roughly 75-78 degrees Fahrenheit. 2. In the bigger jar it looked like there could have possibly been some white mold? Is there a difference between the two and are either okay? 3. What is the most recommended lids for the fermentation vessels that we are using (all glass fermentation jars). We have been experimenting with lids with fermentation air locks, cheese cloths, and even just closing them halfway with lids. If you could please help that would be great ^^

Could you make nuruk from oats ?

Hi Joe, thanks for your videos! I followed the seok tan ju recipe from your book. I'm about 12 days in but the middle layer is very cloudy and not clear like I see in your videos. I hear bubbling so i'm assuming the brew is active but i'm not sure if this is something i should be concerned about. Thanks in advance

Let us Know what you'd like to ADD in your Makgeolli! Don't miss out on our Makgeolli brewing classes! Sign up here: 🇰🇷Offline Classes in South Korea🇰🇷 baekusaeng.com/makgeolli-classes/ Learn traditional and modern techniques here 👇 📕 Get your hands on the ultimate Makgeolli brewing guide - available now on Amazon!"📕 ►amzn.to/3lsGjlT 👨‍🏫👨🏼‍💻 THE COMPLETE MAKGEOLLI ONLINE COURSE 👨‍🏫👨🏼‍💻 ►baekusaeng.teachable.com/p/the-complete-makgeolli-course ✊Join the Makgeolli Movement✊ Follow us on social media for free brewing insights and ideas" 👨🏼‍💻 @baekusaeng.mak 📺 www.youtube.com/@baekusaeng 🌍WEBSITE🌎 ►baekusaeng.com

Comment below if you have any questions! Don't miss out on our Makgeolli brewing classes! Sign up here: 👨‍🏫Offline Classes in South Korea👨‍🏫 baekusaeng.com/makgeolli-classes/ Learn traditional and modern techniques here 👇 📕 Get your hands on the ultimate Makgeolli brewing guide - available now on Amazon!"📕 ►amzn.to/3lsGjlT ✊Join the Makgeolli Movement✊ Follow us on social media for free brewing insights and ideas" 👨🏼‍💻 @baekusaeng.mak 📺 www.youtube.com/@baekusaeng 🌍WEBSITE🌎 ►baekusaeng.com

Thanks for the video! Sadly most of the post effects were a bit loud; you live you learn. Durian makgeolli sounds wild, looking forward to seeing that!

Hey! I’m making makgeolli again after a few years of not trying because it always came out sour and this batch came out sour too. Can you recommend thing to do to avoid extreme sourness? Thanks!

i have question, if i want to bottle the makgoeli and give it to friends.. how to stop the makgoeli to ferment? shall i give campden tablet and potassium sorbate like usually in fruit wine to stop the fermentation?

Why do you add filtered water? What does it change?

I can’t seem to download the book 😢

you guys do realize that maangchi teaches modernized versions to traditional recipes so that people without any cooking experience can make alcohol, there's nothing wrong with her makgeolli recipe yes it's not traditional but that's the point why r u hating so much

THANK YOU. SO MUCH. THIS is the start of changing misinformation in regards to content that’s out there like maangchi’s

I always wondered why she uses a dehydrator. is it to compensate for the rice being boiled and, therefore, mushy?

My wife has been trying to make Makgeolli for the last couple of months. She has followed many TH-cam video, however the final product has no carbonation. She has been moving it to empty small half liter water bottles. Am guessing they are poorly sealed and the gas is escaping. Any thoughts? I did order some decent plastic 1 liter bottles from amazon, which she hasn’t tried yet. I will encourage her to attend one of your classes next time we are in Seoul. Thank you very much for your videos.

👋 Tag along for a journey into the world of premium craft Makgeolli. New to the Makgeolli scene? Dive in right here 👇 👨‍🏫Offline Classes in South Korea👨‍🏫 ►Join our Makgeolli-making classes in Seoul and book your spot! ►baekusaeng.com/makgeolli-classes/ 👨‍🏫👨🏼‍💻 THE COMPLETE MAKGEOLLI ONLINE COURSE 👨‍🏫👨🏼‍💻 ►baekusaeng.teachable.com/p/the-complete-makgeolli-course 📕Homebrewing Korean Rice wine E-book on Amazon📕 ►amzn.to/3lsGjlT 🌍WEBSITE🌎 ►baekusaeng.com/ Show some Makgeolli love-hit that subscribe button! 🍶💕

This is a great video. And ill test these tips out. My main issue is getting the nuruk do you have any recommendations on that?

Well damn, that explains the difference between my homemade v. What i had in Seoul.

Hey 👋🏽 thanks for the recipe! How do I know if it is ready to filter and bottle? What would happen if I left it longer?

C’ya mate. I’ll join your course for sure within the next visit in SK.

Isnthere any substitute for nuruk because its not possible to get it in the netherlands i asked several asian stores an brewing stores...

What do they use the bees for

Great video. I'm going to try and make a batch of Makgeolli this weekend.

👋 Tag along for a journey into the world of premium craft Makgeolli. New to the Makgeolli scene? Dive in right here 👇 👨‍🏫Offline Classes in South Korea👨‍🏫 ►Join our Makgeolli-making classes in Seoul and book your spot! ►baekusaeng.com/makgeolli-classes/ 👨‍🏫👨🏼‍💻 THE COMPLETE MAKGEOLLI ONLINE COURSE 👨‍🏫👨🏼‍💻 ►baekusaeng.teachable.com/p/the-complete-makgeolli-course 📕Homebrewing Korean Rice wine E-book on Amazon📕 ►amzn.to/3lsGjlT 🌍WEBSITE🌎 ►baekusaeng.com/ Show some Makgeolli love-hit that subscribe button! 🍶💕

Thanks for the video! I started making Makgeolli so I could get Soju cheaply. Now, I've been making Cheongju for months (great yield from a sweet rice flour porridge) and Gwaha-ju. Gwaha-ju seems easier to keep than constantly distilling over Cheongju to 160 proof soju and diluting. It seems better because I get to blend my Soju (which tastes like Mochi) with the Cheongju skip the pasteurization/distilling steps and it covers a lot more volume (at a decent Soju proof 60-70). Can you cover traditional Gwaha-ju? Proof/ing? Aging?