Maangchi, I have been watching your videos for many years now and just because it is New Year's Eve today, I want to tell you something special about yourself. Aside from being a very talented chef, you also have one of the purest and kindest hearts. I can easily tell from the way you act and speak, and especially when you tell us your life stories. You are a true angel and deserve only the best that life can give. Happy New Year to you!
My partner purchased me an Onggi for my birthday this month. We decided the first thing we would make is Makgeolli. Currently it is day 4 and progressing really well. :) Next week we will be making Kimchi.
Talia Skye I am indeed. I have found it is a little large for the amount of kimchi I’d like to make (cooking for 1), but just right for the quantity of Makgeolli. :)
I just came home from my Korea trip and I went to a Makgeoli restaurant. I was alone but these two lovely ladies invited me to join them and we talked for hours! Makgeoli helps you make friends!
Maangchi! My adult son & I made makgeolli and it finished today! Thank you so much for your recipe, video and tips. He bought me an onggi for my birthday specifically so we could use it for the makgeolli!
I absolutely use brewer's yeast when I make makgeolli. I like both Lalvin EC-1118 and Lalvin K1-V1116 because they're stronger against foreign bacteria and will give you 16-18% before you dilute. If you want, you don't have to dilute and can wait until the sediment falls and then rack it - giving you cheongju... that'll REALLY get the party going.
Christopher Parker if you don't have earthware pot, what can be used for fermentation process? IDK where to get a large enough pot, all the ones I find are small.
You can brew in a glass jar with a wide mouth or you can pick up a primary fermentation container (they look like buckets.) I bought the jar in the link below and used a cheesecloth to allow the CO2 to leave the jar. The jar is big enough to make a lot of makgeolli and wide enough to allow you to mix with your hands. I do recommend painting the outside to keep the yeast in the dark, OR you can keep it in a dark closet, but it might make your clothes smell like makgeolli ;) www.amazon.com/gp/product/B000M9NMJA/ref=oh_aui_search_detailpage?ie=UTF8&psc=1
I am from Romania and the only yeast that I can find it available for fermentation is the regular one used for coocking and the one used for the regular wine that we all know it. Do you think it may be a good idea to use either one of them? Thanks
Thank you for your time, I am over 70 years young in Phoenix, Arizona USA and my 1st attempt to make Makgeolli in my 5L Onggi did not come out as I expected. The kitchen was around 81*F and after about 5 weeks when I went to fill my swing top 500ml bottles I wound up with the best tasting "Rice Wine Vinegar" I ever had. So I am using it for my vinegar for now. I made 5 and 1/2 bottles of it and I am down to one now.
You are an amazing chef, I'm Hungarian but you make me wish I was Korean! Thanks to you Korean tradition will live forever...you are adorable, I think you are great.
I love your charisma and smile. I have watched maybe 15 different vieo on Rice Wine making and YOURS I have watched maybe 5 times. One reason is I am impressed with how little waste you have. The rice break down is better than any other methords. I have made Four attempts so far. I think it is that using the dehydrater for the rice which makes no sense if you soften and cook it first. I couldn't use 1 1/2 cups of Nuruk because it was so hard to find anywhere but on line. I got 10 ounces and used 1/2 for this last batch and the rest for my next batch. I want to see what flavor it will bring. Before I used yeast balls and regular Wine making yeast. I'll know in a week. I can't go out and buy a dehydrater but that won't stop me from my quest to make a Better Rice Wine with less left over rice waste. Thanks! Your video on 'Honey Butter is next on my 'TRY List.
개인적으로 자주가는 인터넷 까페에.. 망치님이 미국 라디오 방송에 나오는 해외 기사가 소개가 되었더군요..^^ 지금까지 막걸리 담는 법에 대해서 어느 누구도 이렇게까지 자세히 소개해 주는 분은 없었던 것으로 생각하는 데.. 막걸리 영상 끝까지 재밌게 잘 봤습니다.. ^^
@@Catty693 Personally, on the internet cafe that I go often... Maangchi introduced an overseas article on American radio broadcasts.^^ Until now, I don't think anyone has introduced how to make makgeolli in detail like this. I enjoyed watching the makgeolli video until the end. ^^ A: I'm encouraged because you always leave good comments. Ty!
Congratulations on publishing your first book! I am so proud of you, Maanchi! 👏🏼And thank you for still uploading your recipes to TH-cam, free of charge. That is very generous of you and it is appreciated😘😊
Maangchi, I made your makgeolli while home for all the stuff going on! So easy and so good! My fermentation was still going pretty strong yesterday, but it seems to finally slow down overnight. It's day nine now, so I went ahead and strained and bottled it. Thanks for sharing your great recipes!
I was just following the recipe, but yes the idea is to maximize the alcohol, add water to bring it down to a reasonable level while increasing volume and backsweeten to add a little more sweetness and a little carbonation in the bottle
Wow! This is such a cool project! My mom would love this recipe. It was very nice meeting you at your launch party Maangchi :D I'm very excited to begin making some more recipes from your book!
americanas467 yeah I think making some videos from my cookbook will help those who have already bought the book, too. Anyway, it was a great party. Thank you for coming! Did you give your signature on my Tshirt? : ) I am going to wear it in one of my videos and show off it. Make many delicious dishes with the book!
Thank you for bringing Korean food culture to TH-cam! This is my absolute favorite Korean cooking channel here! 너무 감사합니다 Maangchi 선생님~ ^^ I'm definitely going to make this one day for my coworkers!!
In Mexico we make something similar but its called tepache its made with pineapple (my family uses the peel and eats the pineapple) we leave it for at least a week or two and once its done we put it in the blender with some pilloncillo (a brown sugar) and it's amazing. Because it is'nt very alchoholic my uncles like to put tequila in it.
Hi everybody! Thank you very much for your nice comments plus questions! : ) The full recipe, step by step photos, tips, and my own story about makgeolli is posted in the recipe! www.maangchi.com/recipe/makgeolli
Thank you for sharing your recipe for Makgeolli. I buy this more often than Soju and the nearest Korean grocery store is an hour away. Now, I will try to make it.
Maangchi , they say you can hear popping bubble sound from makgeolli when it's fermenting, is that right? if it's right can you please record the sound please i heard it's really beauitiful :))
In Nepal, Rice Liquor is must for the big festival by Newar ethnic group. It's a very popular drink called "Chyang" in Newar language. Loved your video, remind me the beautiful days back in Nepal ❤️
I just received your cookbook in the mail yesterday! I was happy to not only have it for cooking, but to support you, and most importantly to learn a little more about your life. You are one incredible woman! I love your book and your videos!
Maangchi, I am so excited because I found the same ceramic pot for sale on my island and I'm picking it up tomorrow. Cannot wait to make this lovely booz lol
Maangchi, the pot is huge! 5 gallons and so beautiful. The loving couple that I bought it from are so caring, when they gave it to me, they made sure it was tucked safely in my car. When I texted them a thank you, they replied with "happy we found a good home".
Hi The wife and I both made a batch of makgeolli, 3dr day in , both are working just like Maangchi said , four or five days to bottling time , cant wait my wife is Korean she made it like her mother did when she was younger growing up. will see witch one comes out the best, lol thank you for your very thorough Video Jerry and Chusil
If you did not Steam the Sweet Rice (Short grain) then try that and see if it is better. Happy Brewing. Edit/Add and if it cold brewing use 15% Nuruk instead of the recommended 10% to volume of Premium Short grain Sweet Rice ;
In Northeast India, we do make Rice wine and it's our traditional wine.. It's similar to Korean rice wine but store it in different container.. Love from Northeast India 💓
@@Maangchi If you ever visit India, do visit Northeast India.. There are many places to visit and Northeast Indian traditional food to eat like pork BBQ (Northeast Indian way), fermented and dried bamboo shoots,dried pork,Bangwi(wrapped sticky rice),chilli paste with fermented fish(side dish),akhuni(fermented soy bean), pork with blood sausage, rice wine,escargot stew, dry fish with veggies stew,etc.. I hope you'll enjoy it😊
I made this a few years ago for my army buddies, it went over very well. it’s time again to make it for this years Reunion. We were stationed iat Camp Humphreys in early 1990s.Thank you for such a wonderful and easy to follow recipes!
Two questions, 1. Can you let this ferment longer than 9 days to make stronger, and 2. how long does this keep without refrigeration? Keep sharing your amazing recipes Maangchi!!!!
I just finished a batch of this recipe this weekend. I definitely like it with a bit of sugar added. It has a kick! Tastes great with sausage and cheese on the side.
Good morning, Maangchi. I had been searching for a mochi recipe and came across many of your videos to include this one. I've watch just about all of them. I'm making makgeolli and just as you say, I've been excited to see the outcome every second. Thanks for this and all of your other videos!
Hello Maangchi!! My mom makes "makgeolli" too, but in our language we call it "Xaj" and she makes it with only sticky rice most of the time. It is very tasty and sweet without having the need to add any sugar or other sweetner. And it tastes very strong and the color is white. Maybe next time you make makgeolli you could try it with sticky rice. And i looooove your videos, they inspire me to cook.
I watched 2 days and 1 night's (1박 2일) special on makgeolli. The different ways to make it were interesting to watch and the food they paired the many variations of makgeolli were appetizing. Thanks for sharing Maangchi Makgeolli recipe. :)
+MICKY CHU . 2 days 1 night series 3, parts 1+2. From 03-05-15. . . Best meal to have with drink. Really enjoyable topic as lots of wonderful good oddessy as well. Lots of Lol moments too.
Julia Child introduced America to French food. I believe that Maangchi is her Korean equivalent. And she’s extending the favor to the rest of the world! Thank you for making this amazing cuisine that had been shrouded in mystery (along with the myriad of unique ingredients) so accessible. H-Mart is like a treasure trove to me now! This makkolli recipe is spot on and the longer you brew it, the more alcohol you’re going to get (up to around 9% ABV; Maangchi’s would be closer to 6%, I think). I always get great vibes from watching Maangchi videos, so I tend to watch several in a row. Maangchi is definitely one of the reasons I opted for TH-cam Red.
I'm from Brazil and I saw this drink in a k-drama. I was curious and researched how to do it, until I found you. Thank you for sharing your knowledge, you are a very friendly person. I love Korean culture ❤
+lee yang Can be made either way. Rice based soju is more popular now ever since rice brewing ban got lifted but some are still made with sweet potato.
You’re so adorable. Really good video. I’ve been craving Makgeolli every summer. But it’s hard to get it where I live. So I will try you recipe. Thank you so much!
I just made this Makgeolli a few days ago, I can't wait until it's ready next week! I put it in a small half gallon unggi and it leaked all over the table haha :) So I poured it into a huge plastic fermenting jar that I use to make your kimchi (yay!). The makgeolli is about 3 days old and it smells delicious!
I don't know if it was just me but I really enjoy the moment when Maangchi washes her ingredients haha just something so relaxing and soothing about it 😂
Hello, Mangchi! I'm a Korean highscool student. I'm intrested in cooking. So I respect you!! I am learning about English and cooking from you. Thank you♡ Can you make Hodoogwaza (호두과자) for me? I'd like to learn the recipe from you. Have a good day~:)
WOW! I just realized why grandma's traditional method of partially drying the rice is so important. It removes a lot of the water so that the water doesn't dilute the alcohol of the final product!! That is why your method's final HIGHEST alcohol content will kick your butt!! :)) You have to leave some water in the sticky inner part of the rice for the microbes to live and grow, but then the final product is pure alcohol and not diluted. I feel your grandma standing there right behind you with a big grin on her face. Hugs to you both for sharing your WISE ancient knowledge and traditional methods with. I'm going to make your makgeolli ASAP!! :))
It can keep in the fridge up to 2 to 3 weeks. Good luck! Check out the description box in any video and follow the link for the written recipe. Every video has a written recipe where I provide more detailed information such as ingredients, step by step directions, stories behind, photos, and tips.
Maangchi you have such a lovely and welcoming soul! I can not wait to try this soon! I'm waiting for your book to arrive! Let us know if your ever in London so I can give you a big hug! Lots of love X
Saw many videos but your's seemed best . I am planning to make my first Makgeolli this week. Thanks for a great and easy presentation. -Chef Hemant Trivedi Austin
Maangchi, what the reason is for allowing the cooked rice to dry before mixing with water and nuruk? I have seen other recipes where the rice is not dried before mixing. thanks!
: ) My recipe is made from my experience over the years. The traditional way to make makgeolli is with steamed rice, and then after steaming the rice you can cool it down like you did and make makgeolli with it. But in this recipe I was making makgeolli an easier way and instead of steaming, i made rice in a rice cooker, but I needed to dry it out. Without drying it out the alcohol level in the makgeolli is too low.
Maangchi I steamed my rice, but also dehydrated it before I saw your reply to this question. Do you recommend doing that? Also, I saw other recipes using sweet rice instead of regular rice to make makgeolli. Which rice do you think makes better makgeolli? Thank you!
I bought this amazing peach 막걸리 at a Korean festival. I was away and my mom tasted it, thinking it was peach juice. It tasted sour so she threw it away. I am so sad. ㅠㅡㅠ
Hello Maangchi , I just started to watch your videos and I enjoy them very much , bless your hands for making such delicious food ! I will be following your recipes very soon !
Maangchi! I found an interesting recipe of Korean traditional alcohol! It's called Ewha-ju (이화주). Ewha ju is a kind of raw rice wine. It seems like yogurt. Using yeast, make the power and rice cake, boiling in the boiled water and pour in the pot. You should drink Ewha ju using spoons, not using cups. And also, you can add water. Though the acohol degree is low, it has organic acid and really tasty! It is also matched well with bread. lt is little bit hard to make, but I hope you make this someday!
Oh my goodness, Maangchi! Yesterday I watched "2 Days 1 Night", the episode about Makgeolli and now you are posting this video! I am so thrilled, thank you so much. It's like you can read my mind.
Hey Maangchiiiiiiii!! Thank you for your recipe! Made my batches of Makgeolli with white Rice and make video on it, will share it with you soon! Your recipe is spot on. As of the moment I am fermenting black rice and I'm so excited on how it will turn out. Also using makgeolli essence the white part as face mask and adding it to my soap too! will share my video with you next week. :) You are my food Korean hero! ❤️❤️❤️
@@Maangchi Maangchiiiii!!! You actually replied to my comment !!! ❤️❤️❤️ Here’s the first part of my video and next week will be releasing the 2nd part. th-cam.com/video/hEYa0VUBq2o/w-d-xo.html. From the bottom of my heart ❤️ 감사합니다
When you said it's not for children, I got sad but then I remembered I just turned 18! Hahaha! Too bad I don't have the nuruk :( I'll just continue dreaming about the day I can drink makgeolli haha thank you maangchi! Maangchi 짱! 대박 ㅋㅋㅋ
Ever since you posted that picture, I was eagerly waiting to make this. Now I just need to make sure the market has the enzyme starter. First time drinking makgeolli and its gonna be homemade...hopefully. Can't believe I'm early for the video.
After you bottle it, do you have to keep it in the fridge? Or is it good on the shelf, & for how long (about)? Thanks!
Yes, keep it in the fridge up to 2 weeks.
@@Maangchi thanks, you’re awesome by the way 😄
Maangchi, I have been watching your videos for many years now and just because it is New Year's Eve today, I want to tell you something special about yourself. Aside from being a very talented chef, you also have one of the purest and kindest hearts. I can easily tell from the way you act and speak, and especially when you tell us your life stories. You are a true angel and deserve only the best that life can give. Happy New Year to you!
Thank you very much for your nice words! Happy New Year!
very true
Spanish (Latin America) caption is up now. One of my viewers volunteered to translate the caption. Thank you so much!
Thank you!!!
I love the nostalgic stories about parties and your grandma ♥
My partner purchased me an Onggi for my birthday this month. We decided the first thing we would make is Makgeolli. Currently it is day 4 and progressing really well. :) Next week we will be making Kimchi.
Christian Jovanovic I know this comment is 4 years old, but are you still using your onggi?
Talia Skye I am indeed. I have found it is a little large for the amount of kimchi I’d like to make (cooking for 1), but just right for the quantity of Makgeolli. :)
Christian Jovanovic glad to know you still use it 😊 thank you for the reply!
this is so cool. i would only make it in an onngi. did you get a rice drier outer machine too?
I'm happy for you man
Hi everybody! I just finished English and Korean captions! Check them out.
Maangchi 한글자막 감사합니다..^^
South Korea very helpfull, i want to try.
LOVE IT!! how can i order some...hahaha great video!
I would actually buy a bottle of authentic Maangchi brand! But that would probably be hard to ship so I'd buy the stickers at least. ;)
Maangchi can you make steamed rice cake
I just came home from my Korea trip and I went to a Makgeoli restaurant. I was alone but these two lovely ladies invited me to join them and we talked for hours! Makgeoli helps you make friends!
wow, that's so cool! : )
watching maangchi wash rice is oddly satisfying....
캐리
Hey! Are you painting fishes with me? Let me know thanks! 😅❤😊
"I don't want to get drunk... in daytime!" hahaha Maangchi, you're so funny!
Chinese (Simplified) caption was submitted by one of my viewers! Thank you so much!
와...진짜 보면서 감탄을 얼마나했는지 몰라요ㅠㅠ
저 살면서 막걸리 집에서 만드는거 처음봐요...
공장에서만 나오는건줄알았는데.... 역시 망치님 짱...ㅠㅠ
신의손이세요ㅠㅠㅠㅠㅠㅠㅠㅠ
뉴욕에서 막걸리를 만드신다니...망치님의 대단하심에 존경을 표하고 갑니다 가끔 알뜰살뜰하게 재료를 모으시는걸 보고있으면 저희 어머니를 보는 것 같아서 마음이 따뜻해집니다
Maangchi! My adult son & I made makgeolli and it finished today! Thank you so much for your recipe, video and tips. He bought me an onggi for my birthday specifically so we could use it for the makgeolli!
That's awesome! I'm happy to hear that you and your son made makgeolli together. Happy Birthday!
Thank you and thanks for the awesome videos and recipes. I've made several of them!
That's great
I love her stories about her grandmother. You can tell she really got her love of cooking from her. ❤️
One recommendation for fermenting alcoholic beverages - you can buy brewing yeast as opposed to baking yeast for a cleaner, dryer flavor.
and more alcohol, too!
I absolutely use brewer's yeast when I make makgeolli. I like both Lalvin EC-1118 and Lalvin K1-V1116 because they're stronger against foreign bacteria and will give you 16-18% before you dilute. If you want, you don't have to dilute and can wait until the sediment falls and then rack it - giving you cheongju... that'll REALLY get the party going.
Christopher Parker if you don't have earthware pot, what can be used for fermentation process? IDK where to get a large enough pot, all the ones I find are small.
You can brew in a glass jar with a wide mouth or you can pick up a primary fermentation container (they look like buckets.) I bought the jar in the link below and used a cheesecloth to allow the CO2 to leave the jar. The jar is big enough to make a lot of makgeolli and wide enough to allow you to mix with your hands. I do recommend painting the outside to keep the yeast in the dark, OR you can keep it in a dark closet, but it might make your clothes smell like makgeolli ;)
www.amazon.com/gp/product/B000M9NMJA/ref=oh_aui_search_detailpage?ie=UTF8&psc=1
I am from Romania and the only yeast that I can find it available for fermentation is the regular one used for coocking and the one used for the regular wine that we all know it. Do you think it may be a good idea to use either one of them? Thanks
Thank you for your time, I am over 70 years young in Phoenix, Arizona USA and my 1st attempt to make Makgeolli in my 5L Onggi did not come out as I expected. The kitchen was around 81*F and after about 5 weeks when I went to fill my swing top 500ml bottles I wound up with the best tasting "Rice Wine Vinegar" I ever had. So I am using it for my vinegar for now. I made 5 and 1/2 bottles of it and I am down to one now.
You are an amazing chef, I'm Hungarian but you make me wish I was Korean! Thanks to you Korean tradition will live forever...you are adorable, I think you are great.
well im hungarian too and you know we have a very special bond with koreans over our mutual love of cabbage!
@@meesalikeu Jó étvágyat! Check out Hyosun Ro, she's not on youtube but really knows authentic Korean cooking: www.koreanbapsang.com
Someone submitted Russian caption for my Russian viewers! Thank you very much!
Indonesian caption is up now thanks to our volunteer captioner!
Dutch caption is available now thanks to our volunteer captioner!
망치님 마지막에 막걸리드실때 저도모르게 캬...이랬어요 학♥ 진짜 이번편 역대급 ㅜㅜ술을 좋아하는 저로서는 진짜 신기하고 또 재밌는 편이었어요♥ 아당장먹고싶다 ㅜㅜㅋㅋㅋㅋㅋ한번 만들어도봐야겠어요 ㅋㅋㅋㅋㅋ진짜 재밌는 요리에요!ㅋㅋㅋㅋ막걸리짱!
I love your charisma and smile. I have watched maybe 15 different vieo on Rice Wine making and YOURS I have watched maybe 5 times. One reason is I am impressed with how little waste you have. The rice break down is better than any other methords. I have made Four attempts so far. I think it is that using the dehydrater for the rice which makes no sense if you soften and cook it first. I couldn't use 1 1/2 cups of Nuruk because it was so hard to find anywhere but on line. I got 10 ounces and used 1/2 for this last batch and the rest for my next batch. I want to see what flavor it will bring. Before I used yeast balls and regular Wine making yeast. I'll know in a week. I can't go out and buy a dehydrater but that won't stop me from my quest to make a Better Rice Wine with less left over rice waste. Thanks! Your video on 'Honey Butter is next on my 'TRY List.
Deborah Durham Let us know how the results are
개인적으로 자주가는 인터넷 까페에.. 망치님이 미국 라디오 방송에 나오는 해외 기사가 소개가 되었더군요..^^
지금까지 막걸리 담는 법에 대해서 어느 누구도 이렇게까지 자세히 소개해 주는 분은 없었던 것으로 생각하는 데..
막걸리 영상 끝까지 재밌게 잘 봤습니다.. ^^
South Korea 항상 좋은 댓글 남겨주셔서 격려가 많이 됩니다. 감사합니다!
Traslate pls
@@Catty693 Personally, on the internet cafe that I go often... Maangchi introduced an overseas article on American radio broadcasts.^^
Until now, I don't think anyone has introduced how to make makgeolli in detail like this.
I enjoyed watching the makgeolli video until the end. ^^ A: I'm encouraged because you always leave good comments. Ty!
@@serenIty-ll1di awww tysm
Congratulations on publishing your first book! I am so proud of you, Maanchi! 👏🏼And thank you for still uploading your recipes to TH-cam, free of charge. That is very generous of you and it is appreciated😘😊
jeoux chmeoux Thank you for your nice message!
Maangchi, I made your makgeolli while home for all the stuff going on! So easy and so good! My fermentation was still going pretty strong yesterday, but it seems to finally slow down overnight. It's day nine now, so I went ahead and strained and bottled it. Thanks for sharing your great recipes!
Exciting! Congratulations!
Wow 9 days? Is there a reason you went to 9 days before bottling? ? Was your intent to increase/maximize alcohol content? Did it work?
I was just following the recipe, but yes the idea is to maximize the alcohol, add water to bring it down to a reasonable level while increasing volume and backsweeten to add a little more sweetness and a little carbonation in the bottle
@@navytav thanks! I'll give that a try. I'm on day 1 and about to mix up the yeast and nuruk. Excited.
Her recipe is pretty foolproof. I think the fermentation time will depend a lot on how warm or cool the room is. Best of luck!
Wow! This is such a cool project! My mom would love this recipe. It was very nice meeting you at your launch party Maangchi :D I'm very excited to begin making some more recipes from your book!
americanas467 yeah I think making some videos from my cookbook will help those who have already bought the book, too. Anyway, it was a great party. Thank you for coming! Did you give your signature on my Tshirt? : ) I am going to wear it in one of my videos and show off it. Make many delicious dishes with the book!
i did sign it ! can't wait to see the new video!
You kitchen always look so clean
Thank you for bringing Korean food culture to TH-cam! This is my absolute favorite Korean cooking channel here! 너무 감사합니다 Maangchi 선생님~ ^^
I'm definitely going to make this one day for my coworkers!!
In Mexico we make something similar but its called tepache its made with pineapple (my family uses the peel and eats the pineapple) we leave it for at least a week or two and once its done we put it in the blender with some pilloncillo (a brown sugar) and it's amazing. Because it is'nt very alchoholic my uncles like to put tequila in it.
Hi everybody! Thank you very much for your nice comments plus questions! : )
The full recipe, step by step photos, tips, and my own story about makgeolli is posted in the recipe! www.maangchi.com/recipe/makgeolli
Thank you for sharing your recipe for Makgeolli. I buy this more often than Soju and the nearest Korean grocery store is an hour away. Now, I will try to make it.
감사합니다.. 잘 볼께요..^^
Maangchi , they say you can hear popping bubble sound from makgeolli when it's fermenting, is that right? if it's right can you please record the sound please i heard it's really beauitiful :))
Joanna Lynne Cortina in her website, it's said after 9 days & strained, it will keep in the fridge for around 2-3 weeks
Morfeusm make it with the normal flour porridge but instead of fish sauce use soy sauce
In Nepal, Rice Liquor is must for the big festival by Newar ethnic group. It's a very popular drink called "Chyang" in Newar language. Loved your video, remind me the beautiful days back in Nepal ❤️
I just received your cookbook in the mail yesterday! I was happy to not only have it for cooking, but to support you, and most importantly to learn a little more about your life. You are one incredible woman! I love your book and your videos!
lyn z Thank you, my friend. I love you!!!
Maangchi, I am so excited because I found the same ceramic pot for sale on my island and I'm picking it up tomorrow. Cannot wait to make this lovely booz lol
Yay! I know how you feel!
Maangchi, the pot is huge! 5 gallons and so beautiful. The loving couple that I bought it from are so caring, when they gave it to me, they made sure it was tucked safely in my car. When I texted them a thank you, they replied with "happy we found a good home".
망치님 넘 대단하세요! 이국땅에서 우리나라 요리를 이렇게 맛깔스럽게 영어로 소개하시다니!!! 넘 멋져요. 요리법이나 재료 뿐 아니라 우리나라 옹기, 양은 그릇, 채...등등의 조리도구까지 제대로 보여주시네요! 흥이 나는 요리 소개 늘 감사히 잘 보고 있습니다!
I’m dying when she was explaining about how her first batch wasn’t strong enough. “This is why people are drinking alcohol” 😂
Hi The wife and I both made a batch of makgeolli, 3dr day in , both are working just like Maangchi said , four or five days to bottling time , cant wait my wife is Korean she made it like her mother did when she was younger growing up. will see witch one comes out the best, lol thank you for your very thorough Video Jerry and Chusil
👍
If you did not Steam the Sweet Rice (Short grain) then try that and see if it is better. Happy Brewing. Edit/Add and if it cold brewing use 15% Nuruk instead of the recommended 10% to volume of Premium Short grain Sweet Rice ;
In Northeast India, we do make Rice wine and it's our traditional wine.. It's similar to Korean rice wine but store it in different container.. Love from Northeast India 💓
Interesting!
@@Maangchi thank you 😊
@@Maangchi If you ever visit India, do visit Northeast India.. There are many places to visit and Northeast Indian traditional food to eat like pork BBQ (Northeast Indian way), fermented and dried bamboo shoots,dried pork,Bangwi(wrapped sticky rice),chilli paste with fermented fish(side dish),akhuni(fermented soy bean), pork with blood sausage, rice wine,escargot stew, dry fish with veggies stew,etc.. I hope you'll enjoy it😊
Dude that’s hadiya in Jharkhand lol 😂
I made this a few years ago for my army buddies, it went over very well. it’s time again to make it for this years Reunion. We were stationed iat Camp Humphreys in early 1990s.Thank you for such a wonderful and easy to follow recipes!
Interesting! 👏
I made my first kimchi and kkukdugi this week end, I am so proud thanks to your recipes !
Lots of love from France :)
Two questions, 1. Can you let this ferment longer than 9 days to make stronger, and 2. how long does this keep without refrigeration?
Keep sharing your amazing recipes Maangchi!!!!
돌아가신 친할머니께서 정말 막걸리 잘 빚으셨었는데 말이죠...동네분들이 맛보려고 자주 오셨었어요...집성촌이었는데 명절때면 일가친척들이 전부 얼굴 비추러 오면서 꼭 술상받고 가셨음. 찰떡 구워서 막걸리랑 같이...
집에서 만든 막걸리와 안주가 곁들여진 술상 그리고 노릇노릇하게 구워진 찰떡, 친숙하고 정겨운 추억을 떠오르게하네요.
I especially love how she always stresses to use leftover ingredients to make other food instead of just throwing it away. Thanks Maangchi!
I just finished a batch of this recipe this weekend. I definitely like it with a bit of sugar added. It has a kick! Tastes great with sausage and cheese on the side.
Good morning, Maangchi. I had been searching for a mochi recipe and came across many of your videos to include this one. I've watch just about all of them. I'm making makgeolli and just as you say, I've been excited to see the outcome every second. Thanks for this and all of your other videos!
oh, you are another passionate cook! Nice meeting you here! Let me know how your makgeolli turns out. : )
Sofia Anna submitted Greek caption! Thank you, Sofia!
Hello Maangchi!! My mom makes "makgeolli" too, but in our language we call it "Xaj" and she makes it with only sticky rice most of the time. It is very tasty and sweet without having the need to add any sugar or other sweetner. And it tastes very strong and the color is white. Maybe next time you make makgeolli you could try it with sticky rice. And i looooove your videos, they inspire me to cook.
Vietnamese caption is up now thanks to our volunteer captioner!
Maangchi thank u 😍😍😍
저멀리 외국에서 한국의 모든 음식을
저도 모르는 한식들을 소개해주시는
망치님! 정말 존경하고 화이팅입니다!!
I made this using half of the ingredients and it was perfect for 2 quarts of makgeolli. My batch turned out perfectly.
+riptiki wow, awesome!
I got to hear your interview on NPR yesterday, really enjoyed it! :)
My friend brought me today this Makgeoli. So I have been interested in how it is made. Thanks for the video.
2021.09.04
Cool! It sounds like you and your friend enjoyed the homemade makgeolli!
한국에 사는 한국사람인데도 망치님의 컨텐츠들을 시간가는 줄 모르고 보게 되네요. 내용이 너무 깔끔하고 망치님의 진행도 좋습니다. 한국요리의 레시피를 이렇게 세계에 홍보해주셔서 감사합니다. 항상 잘 보고 있습니다 :)
Thanks for the recipe, and greetings from brazil!! Im in love with your chanel
Maangchi is so adorable in this video!
❤️
I watched 2 days and 1 night's (1박 2일) special on makgeolli. The different ways to make it were interesting to watch and the food they paired the many variations of makgeolli were appetizing.
Thanks for sharing Maangchi Makgeolli recipe. :)
Operation D.I.P. I watched that too :) The one that tasted like banana milk made me curious!
Christina Meek Oh! Me too, the banana milk one made me curious too. The one from the island was also interesting.
Which episode is it?
+MICKY CHU . 2 days 1 night series 3, parts 1+2. From 03-05-15. . . Best meal to have with drink. Really enjoyable topic as lots of wonderful good oddessy as well. Lots of Lol moments too.
+MICKY CHU oops, I meant Food .
Julia Child introduced America to French food. I believe that Maangchi is her Korean equivalent. And she’s extending the favor to the rest of the world! Thank you for making this amazing cuisine that had been shrouded in mystery (along with the myriad of unique ingredients) so accessible. H-Mart is like a treasure trove to me now! This makkolli recipe is spot on and the longer you brew it, the more alcohol you’re going to get (up to around 9% ABV; Maangchi’s would be closer to 6%, I think). I always get great vibes from watching Maangchi videos, so I tend to watch several in a row. Maangchi is definitely one of the reasons I opted for TH-cam Red.
Thank you so much for your nice words! Cheers!
This was so interesting. I loved that you showed us the progression.
I'm from Brazil and I saw this drink in a k-drama. I was curious and researched how to do it, until I found you. Thank you for sharing your knowledge, you are a very friendly person. I love Korean culture ❤
Welcome!
You are amazing Maangchi!!!!!
저는 망치님의 영상을 보고 많은 영감을 얻었습니다.
잘보고 갑니다..감사합니다
Been making this for years in glass, but just got an earthernware crock! So excited to taste the difference!
Sounds great!
You are the best! I'm off tk buy Nuruk and rice. Looking forward to it 😆
Maangchi should get a patent for this product under the name, 'Sunny Breeze' and put it on the retail market.
always enjoy the story of you and your grandmother.
Maangchi have you ever tried making soju? I would love to see a recipe on that! :)
I was wanting this too! How are the two related since soju is also rice-based?
Wait, I thought soju was potato based? Like vodka?
+lee yang Can be made either way. Rice based soju is more popular now ever since rice brewing ban got lifted but some are still made with sweet potato.
soju is distilled so i dont think she has the equipment to make it. it would be cool though
You’re so adorable. Really good video. I’ve been craving Makgeolli every summer. But it’s hard to get it where I live. So I will try you recipe. Thank you so much!
I just made this Makgeolli a few days ago, I can't wait until it's ready next week! I put it in a small half gallon unggi and it leaked all over the table haha :) So I poured it into a huge plastic fermenting jar that I use to make your kimchi (yay!). The makgeolli is about 3 days old and it smells delicious!
ooh whoo! : )
I don't know if it was just me but I really enjoy the moment when Maangchi washes her ingredients haha just something so relaxing and soothing about it 😂
You can teach very well. So easy to understand it. You're also very beautiful especially your heart. Love from Malaysia
Hi this was very nice video. I like the way you explain. Very nice.
Hello, Mangchi! I'm a Korean highscool student. I'm intrested in cooking. So I respect you!! I am learning about English and cooking from you. Thank you♡ Can you make Hodoogwaza (호두과자) for me? I'd like to learn the recipe from you. Have a good day~:)
WOW! I just realized why grandma's traditional method of partially drying the rice is so important. It removes a lot of the water so that the water doesn't dilute the alcohol of the final product!! That is why your method's final HIGHEST alcohol content will kick your butt!! :)) You have to leave some water in the sticky inner part of the rice for the microbes to live and grow, but then the final product is pure alcohol and not diluted. I feel your grandma standing there right behind you with a big grin on her face. Hugs to you both for sharing your WISE ancient knowledge and traditional methods with. I'm going to make your makgeolli ASAP!! :))
i amazed with the recipe and want to try my first makgeolli... how long it can be preserved in the fridge after its done and well packed in bottle?
It can keep in the fridge up to 2 to 3 weeks. Good luck! Check out the description box in any video and follow the link for the written recipe. Every video has a written recipe where I provide more detailed information such as ingredients, step by step directions, stories behind, photos, and tips.
You are the cutest, Maangchi! May God continue to bless you with a life filled with joy.
설명을 아주 쉽게 재밋게 하십니다 ^^최곱니다.
: ) 고맙습니다!
maangchi what can i replace in place of negu? another question is can i use any kind of yeasts? can i sundry the rice?
Maangchi 성탄 잘 보내세요 더욱 건강 하시고요
Maangchi you have such a lovely and welcoming soul! I can not wait to try this soon! I'm waiting for your book to arrive! Let us know if your ever in London so I can give you a big hug!
Lots of love
X
Saw many videos but your's seemed best .
I am planning to make my first Makgeolli this week.
Thanks for a great and easy presentation.
-Chef Hemant Trivedi
Austin
Maangchi I just got all my stuff to get started with this! I’m so excited to give it a try! Keep happy thoughts for me and the makgeolli!
Maangchi, what the reason is for allowing the cooked rice to dry before mixing with water and nuruk? I have seen other recipes where the rice is not dried before mixing. thanks!
: ) My recipe is made from my experience over the years. The traditional way to make makgeolli is with steamed rice, and then after steaming the rice you can cool it down like you did and make makgeolli with it. But in this recipe I was making makgeolli an easier way and instead of steaming, i made rice in a rice cooker, but I needed to dry it out. Without drying it out the alcohol level in the makgeolli is too low.
@@Maangchi That makes sense! Thank you!
Maangchi I steamed my rice, but also dehydrated it before I saw your reply to this question. Do you recommend doing that? Also, I saw other recipes using sweet rice instead of regular rice to make makgeolli. Which rice do you think makes better makgeolli? Thank you!
Thanks for asking and answering. An interesting tweak thanks @Maangchi we love your Korean honey butter fried chicken :)
Hi Maangchi I love your channel. Thank you for recipe of this Korean Rice drink.
I bought this amazing peach 막걸리 at a Korean festival. I was away and my mom tasted it, thinking it was peach juice. It tasted sour so she threw it away. I am so sad. ㅠㅡㅠ
Hello Maangchi , I just started to watch your videos and I enjoy them very much , bless your hands for making such delicious food ! I will be following your recipes very soon !
That is very Awesome! Thanks for another magnificent Video!! :)
My cookbook with your autograph came in the mail yesterday! I'm so excited!!! Thanks Maangchi:)
Who would down vote this?!?
Thinking the same thing.
Maangchi stories are the best! :D
so happy to see this recipe online
i would love to make this!!!! looks so delicious!!!
Maangchi! I found an interesting recipe of Korean traditional alcohol! It's called Ewha-ju (이화주). Ewha ju is a kind of raw rice wine. It seems like yogurt.
Using yeast, make the power and rice cake, boiling in the boiled water and pour in the pot.
You should drink Ewha ju using spoons, not using cups. And also, you can add water.
Though the acohol degree is low, it has organic acid and really tasty! It is also matched well with bread. lt is little bit hard to make, but I hope you make this someday!
YESSSSSSS
Oh my goodness, Maangchi! Yesterday I watched "2 Days 1 Night", the episode about Makgeolli and now you are posting this video! I am so thrilled, thank you so much. It's like you can read my mind.
"no one wants to drink rice...porridge..." A line to go down in history
I really enjoyed watching this!! I'm making it definitely! Thanks, Maangchi!
Hey Maangchiiiiiiii!! Thank you for your recipe! Made my batches of Makgeolli with white Rice and make video on it, will share it with you soon! Your recipe is spot on. As of the moment I am fermenting black rice and I'm so excited on how it will turn out. Also using makgeolli essence the white part as face mask and adding it to my soap too! will share my video with you next week. :) You are my food Korean hero! ❤️❤️❤️
Very interesting! Cheers! : )
@@Maangchi Maangchiiiii!!! You actually replied to my comment !!! ❤️❤️❤️ Here’s the first part of my video and next week will be releasing the 2nd part. th-cam.com/video/hEYa0VUBq2o/w-d-xo.html. From the bottom of my heart ❤️ 감사합니다
I love makoly in summer,especially now a days yangchun,namwon,jangsu,jinan makoly is the best .
I like khimchi and thuboo with makoly.
이번 주에 만들어보려고 하는데 한 번 만들면 언제까지 먹을 수 있나요? 냉장보관해야 하나요? 냄비밥은 자신이 없어서 전기밥솥에 5컵 짓고 건조기도 없어서 자연건조 시키려고 하는데 괜찮은가요??!! 벌써 두근두근 설렙니다ㅎㅎㅎ
냉장고에서 약 한달간 두고 드실 수 있어요. 잘 만들어지길 바랍니다.
막걸리가 맛있어 보여요~^^
저도 몇번 해봤는데 건조기 없으면 찜기에 불은쌀을 쪄서 고두밥으로 해도 됩니다
I never comment on utube but she is just so cute and her recipes are great!
우와.... 막걸리라니!!! 대단하십니다 이모님!!!
망치님 영상보고 두번째 막걸리 담아요~ 감사합니다.
축하드려요!
When you said it's not for children, I got sad but then I remembered I just turned 18! Hahaha! Too bad I don't have the nuruk :( I'll just continue dreaming about the day I can drink makgeolli haha thank you maangchi! Maangchi 짱! 대박 ㅋㅋㅋ
+Pee Machine I'm sure you can order it online!
Ever since you posted that picture, I was eagerly waiting to make this. Now I just need to make sure the market has the enzyme starter. First time drinking makgeolli and its gonna be homemade...hopefully. Can't believe I'm early for the video.