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{{short description|Korean raw rice wine}}
{{Italic title}}{{Infobox beverage
| name = ''Makgeolli''
| image = Makgeolli 2.jpg
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| abv = 6–9%
| proof =
| manufacturer = [[Korea]]
| distributor =
| origin = [[Korea]]
| introduced = [[1 BC]]
| discontinued =
| color = Milky, off-white
| flavor = Ricey
| ingredients = [[Rice]], ''[[nuruk]]''
| variants =
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{{Infobox Korean name
| title = Korean name
| hangul =
| hanja = none
| rr =
| mr =
| koreanipa = {{IPA
| othername1 = Opaque wine
| hangul1 =
| hanja1 =
| rr1 =
| mr1 =
| koreanipa1 = {{IPA
| othername2 = Farmer's wine
| hangul2 =
| hanja2 =
| rr2 =
| mr2 =
| koreanipa2 = {{IPA
}}
'''''Makgeolli''''' ({{
In Korea, ''makgeolli'' is often unpasteurized, and the wine continues to mature in the bottle.<ref name="Callaghan">{{Cite news|url=https://www.eater.com/drinks/2017/2/20/14645442/makgeolli-korean-rice-wine|title=Should You Be Drinking Makgeolli?|last=Callaghan|first=Adam H.|date=20 February 2017|work=[[Eater.com|Eater]]|access-date=13 March 2018}}</ref> Because of the short [[shelf life]] of unpasteurized "draft" ''makgeolli'', many exported ''makgeolli'' undergo [[pasteurization]], which deprives the beverage of complex enzymes and flavor compounds.<ref name="Schamberg" /> Recently, various fruits such as strawberries and bananas == Names ==
The name ''makgeolli'' ({{lang|ko|막걸리}}) is a [[compound (linguistics)|compound]], consisting of ''mak'' ({{lang|ko|막}}; "roughly, recklessly, carelessly") and a [[deverbal noun]] derived from the verb stem ''georeu-'' ({{lang|ko|거르-}}; "to strain, to sift, to filter") to which is added a noun-forming [[suffix]] ''-i'' ({{lang|ko|-이}}).<ref name="SKLD">{{Cite web|url=http://stdweb2.korean.go.kr/search/View.jsp?idx=420583|title=makgeolli|website=[[Standard Korean Language Dictionary]]|publisher=[[National Institute of Korean Language]]|language=ko|access-date=13 March 2018|archive-date=13 March 2018|archive-url=https://web.archive.org/web/20180313214349/http://stdweb2.korean.go.kr/search/View.jsp?idx=420583|url-status=dead}}</ref>
Because of its cloudy appearance, ''makgeolli'' is also called '''''takju''''' ({{lang|ko|탁주}}; {{lang|ko|濁酒}}), meaning "opaque wine", as opposed to the refined, transparent ''[[cheongju (beverage)|cheongju]]'' ({{lang|ko|청주}}; {{lang|ko|淸酒}}), meaning "clear wine".<ref name="SKLD" /> Another name for ''makgeolli'' is '''''nongju''''' ({{
=== English nickname ===
In 2010, the South Korean [[Ministry for Food, Agriculture, Forestry and Fisheries (South Korea)|Ministry for Food, Agriculture, Forestry, and Fisheries]] announced "drunken rice" as the winning entry in a competition to find an English nickname for ''makgeolli''.<ref name="Kim">{{Cite news|url=
Scottish band Colonel Mustard & The Dijon 5, playing at the inaugural [[Korean Demilitarized Zone|DMZ]] Peace Train Festival in 2018, called ''makgeolli'' 'Fight Milk', or 'Korean [[Buckfast Tonic Wine|Buckfast]]'.
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== History ==
''Makgeolli'' is the oldest alcoholic beverage in [[Korea]].<ref name="Jung" /> Rice wine has been brewed since the [[Three Kingdoms of Korea|Three Kingdoms]] era, which ran from the 1st century BCE to the 7th century CE.<ref name="Son" /> The consumption of rice wine during the reign of King [[
There are a number of other early records mentioning rice wine in the [[Korean Peninsula]]. The Goryeo Korean book ''[[Samguk yusa]]'' (Memorabilia of the [[Three Kingdoms of Korea|Three Kingdoms]]) mentions the brewing of ''yorye'' ({{lang|lzh|醪醴}}, "cloudy rice wine") in the kingdom of [[Silla]] for [[King Suro]] of [[Gaya confederacy|Gaya]] by his seventeenth-generation descendant in 661, in its section entitled ''Garakguk gi'' (Record of the [[Gaya confederacy|State of Garak]]).<ref name="Il-yeon">{{Cite book|title=Samguk yusa|title-link=Samguk yusa|author-last=Il-yeon|publisher=[[Ingaksa]]|year=1281|location=Gunwi, Korea|language=lzh|chapter=Garakguk gi|author-link=Il-yeon|access-date=13 March 2018|chapter-url=http://db.history.go.kr/id/sy_002_0010_0230_0060|via=[[Korean History Database]] by [[National Institute of Korean History]]}}</ref> In the [[Jin dynasty (265–420)|Jin Chinese]] book ''[[Sānguózhì]]'' (Records of the Three Kingdoms), the section ''[[Dongyi]]'' (Eastern Foreigners) of the ''[[Wei Shu]]'' (Book of Wei) contains the observation that "the [[Goguryeo|Goguryeo Korean]]s are skilled in making fermented foods such as wine, [[doenjang|soybean paste]], and [[jeotgal|salted]] and [[sikhae|fermented fish]]".<ref name="Chen">{{cite wikisource |title=三國志 |first=Shòu |last=Chén |author-link=Chen Shou |plaintitle=[[:s:zh:三國志|Sānguózhì]] |wslanguage=zh |chapter=三國志/卷30 |plainchapter=[[:s:zh:三國志/卷30|Wūwán Xiānbēi Dōngyí chuán]] |location=China}}</ref> The [[Asuka period|Asuka Japanese]] book ''[[Kojiki]]'' (Records of Ancient Matters) makes reference in the section entitled ''Ōjin-tennō'' (Emperor Ōjin) to a man named ''Inbeon'' ({{lang|lzh|仁番}}) from the kingdom of [[Baekje]] being taught how to brew wine.<ref name="O">{{cite wikisource |title=古事記 |first=Yasumaro |last=Ō |author-link=Ō no Yasumaro |plaintitle=[[:s:zh:古事記|Kojiki]] |wslanguage=zh |chapter=古事記/中卷#應神天皇 |plainchapter=[[:s:zh:古事記/卷30#應神天皇|Ōjin-tennō]] |location=Japan}}</ref> And the poem ''Gōngzishí'' ({{lang|lzh|公子時}}), by the [[Tang dynasty|Tang Chinese]] poet [[Li Shangyin]], refers to Silla wine ({{lang|lzh|新羅酒}}) made with non-glutinous rice.<ref name="DE">{{Cite web|url=http://www.doopedia.co.kr/doopedia/master/master.do?_method=view&MAS_IDX=101013000718216|title=Makgeolli|website=[[Doosan Encyclopedia]]|language=ko|access-date=13 March 2018}}</ref>
During the Goryeo dynasty, ''makgeolli'' was called ''ihwa-ju'' ({{
The most-consumed alcoholic drink in [[South Korea]] in the 1960s and 1970s,<ref name="Callaghan" /><ref name="Rane" /> ''makgeolli'' began to lose popularity in the 1970s with the rise of imported alcoholic beverages.<ref name="Son"/> Also, due to the national food shortage, the government banned making makgeolli using rice, and makgeolli was made by mixing 80% wheat flour and 20% corn. When flour was used, the quality of makgeolli deteriorated.<ref>{{Cite web|title=막걸리 (Makgeolli)|url=https://terms.naver.com/entry.naver?cid=46672&docId=545151&categoryId=46672|access-date=2021-04-11|website=terms.naver.com|language=ko}}</ref> As ''makgeolli'' was considered cheap and old-fashioned, sellers then focused on selling quantity rather than quality,<ref name="Son" /> with many ''makgeolli'' companies turning to mass production. In this process, the rice wine is usually brewed with a non-traditionally manufactured fermentation starter instead of the traditional ''[[nuruk]].'' It is also diluted with water.<ref name="Son" />
In the 21st century, ''makgeolli'' enjoyed a resurgence in urban areas and among younger generations.<ref name="Hirsch" /><ref name="Rane" /><ref name="Schamberg" /> The health benefits and low alcohol proof of ''makgeolli'', and a growing interest in cultural traditions in recent decades, have contributed to the revival.<ref name="Son" /> The product continues to be inexpensive, with a plastic, [[soft drink]]-style {{Convert|750|ml|abbr=on}} bottle costing around [[South Korean won|₩]]1,200 ([[United States dollar|$]]{{To USD|1200|KOR}}).<ref name="Hirsch" /><ref name="Schamberg" /><ref name="Rane" /> Novelty high-end ''makgeolli'' are also produced, using traditional methods free of artificial additives. There were at least 700 small-scale breweries in production in South Korea in 2017.<ref name="Son" />
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Steamed rice, ''[[nuruk]]'', and sometimes additional flavoring ingredients such as [[maize]], [[chestnuts]], [[fruits]], [[herbs]], and [[flowers]] are mixed and left to ferment in ''[[onggi]]'', the same permeable clay crocks used for making [[kimchi]], [[Soup soy sauce|soy sauce]], and other fermented foods.<ref name="Son" /><ref name="Callaghan" />
The brewing process involves two stages: seed and main mash and main fermentation.<ref name="Kang">{{Cite journal|last1=Kang|first1=Bo-Sik|last2=Lee|first2=Jang-Eun|last3=Park|first3=Hyun-Jin|date=2014-06-01|title=Qualitative and Quantitative Prediction of Volatile Compounds from Initial Amino Acid Profiles in Korean Rice Wine (makgeolli) Model|journal=Journal of Food Science|language=en|volume=79|issue=6|pages=C1106–C1116|doi=10.1111/1750-3841.12489|pmid=24888253|issn=1750-3841|doi-access=free}}</ref> Seed mash is the process of obtaining actively growing yeasts and enzymes in the mixture of yeast and ''nuruk''.<ref name="Kang" /> The tastes and aromas of the main mash develop with the transformation of the rice-derived nutrients and amino acids.<ref name="Kang" /> Main fermentation lasts for about a week.<ref name="Kang" />
''Makgeolli'' is best consumed fresh, a week or two after brewing.<ref name="Son" /> When freshly brewed, it has a milder and creamier taste.<ref name="Schamberg" /> It acquires a stronger taste over time and turns into [[rice vinegar]] after a couple of months.<ref name="Schamberg" />
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''Makgeolli'' is usually served chilled, in a bottle or in a pottery bowl with a ladle.<ref name="Schamberg" /> Prior to drinking, it is stirred with the ladle, or the bottle is gently flipped upside down several times with the cap on, in order to mix in the settled sediment.<ref name="Schamberg" /> It is then ladled or poured into individual small bowls, rather than cups, for drinking.<ref name="Schamberg" /> This is because of the tendency of ''makgeolli'' to split into a cloudy white fraction that settles to the bottom and a clear, pale yellow liquid that rises to the top.
''Makgeolli'' is often served with fried [[buchimgae]], Korean pancakes, such as ''[[pajeon]]'' (made with [[scallions]]), ''haemul-panjeon'' (made with scallions and seafood), and ''[[bindae-tteok]]'' (made with mung beans and pork).<ref name="Hirsch" /><ref name="Jung" /> Consuming ''makgeolli'' with these pancakes is a custom often associated with rainy days.<ref name="Schamberg" /> There are a number of theories regarding the origin. The first theory is the effect of [[Association (psychology)|association]], whereby the sound of the rain is similar to the sizzling sound of a pancake making, so when it rains, pajeon automatically comes to mind. The second theory has to do with traditional agricultural culture. When the farmers were not able to work due to the rain, especially during the rainy season of Summer, they made pajeon to soothe their hunger and accompanied it with makgeolli, a farmer’s favorite drink. Naturally, it became a seasonal food, and the tradition has been passed down to this day.<ref name="Why Koreans love chimaek (chicken & beer), and eat pajeon & makgeolli on rainy days">{{cite web|url= https://hyphe-nated.com/kfc-now-means-korean-fried-chicken-why-do-koreans-love-fried-chicken-so-much-the-best-combo-is-chimaek-%ec%b9%98%eb%a7%a5-what-is-chineunim-%ec%b9%98%eb%8a%90%eb%8b%98-and-why-pajeon/|archive-url= https://web.archive.org/web/20210912120546/https://hyphe-nated.com/kfc-now-means-korean-fried-chicken-why-do-koreans-love-fried-chicken-so-much-the-best-combo-is-chimaek-%EC%B9%98%EB%A7%A5-what-is-chineunim-%EC%B9%98%EB%8A%90%EB%8B%98-and-why-pajeon/|url-status= usurped|archive-date= September 12, 2021|title= Why Koreans love chimaek (chicken & beer), and eat pajeon & makgeolli on rainy days|publisher= Hyphe-Nated| access-date= 12 September 2021}}</ref>
''Makgeolli'' may also be mixed with ice and fruits such as mango and pineapple to make [[fruit cocktail]]s, or with ''saida'' ([[lemon-lime drink]]) to make a simple cocktail named ''maksa''.<ref name="Schamberg" /><ref name="Jung" /><ref name="Son" /> ''Makgeolli'' mixed with ''kkul'' (honey) is called ''kkul-makgeolli''.
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File:Makgeolli 3.jpg|alt=|bottled makgeolli
File:Korea Makgelli 18 (7934121404).jpg|alt=|Various makgeolli
File:Makgeolli and dubu-kimchi(Tofu with Stir-Fried Kimchi).jpg|alt=|Makgeolli and dubu-
File:Makgeolli 01.jpg|Makgeolli on traditional
</gallery>
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