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mahkeolli worship thread

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shaolinPWNstyle:
You guys should check out the meokoli restaurants in Jeonju. The more you drink, the more food you get. The final 'prize' is a live octopus cut up in front of you  :o

hwana:
The best makkeolli I've had so far is Jipyeong makkeolli (지평막걸리). I've not seen it in Seoul but you can buy it in east Gyeonggi-do (especially around Yangpyeong area) and it has a pretty good reputation. The brewery is very old skool (it's in the pic below behind the bottles) and they still ferment the mash in clay pot jars. Not any sign of technology there at all.

This guy wrote a blog post about his visit there (http://www.rjkoehler.com/2009/01/25/gudun-station-jipyeong-brewery-and-the-french-at-chipyong-ni) and the bottles look like this:



I actually worked in Jipyeong when I first came to Korea, and although I don't really miss living in the countryside, I do miss the makkeolli!

woman-king:
Fermented in clay pots?!  I'm sold.  Thanks for the identifying picture!

wrinklebump:
gooksoondahng has a brown rice 'yetnahl' mahk that is very, very good. found it last night at homeplus, of all places.

wrinklebump:
koreans have long made a lot of awesome booze from flowers and roots, but only recently are they throwing those ingredients into mahkeolli pots. had a dodeok flavored mahk from gooksoondahng tonight, marketed under the jahyeondahmeun sublabel that also plays host to bohkboonjah, etc. awesome drink. some of you may have had dodeokgui before, which is just the root of the plant they call dodeok grilled and covered in gochujahng.

tempted to throw a few roots into my next batch. very subtle flavor, less penetrating than ginger.

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