Makkeolli, or Korean rice wine, is a local favorite alcoholic drink especially after a long day’s hike.
It’s roughly around around 6%-8% alcohol, and its silky smooth taste and off-color appearance has been around since the Goryeo Dynasty.
If you’re looking to taste some makkeolli, here’s a few good suggestions to pair your rice wine with.
Pajeon, a Korean-style seafood pancake and makkeolli are probably the most-known combination. The spicier the pajeon the better — the smooth rice wine will help tone down the heat and for Koreans, it’s a match made in heaven.
A good bowl of odaeng-tang, or fish cake soup, is a great combination of flavors that reminds Koreans of old days gone by. While many youth prefer soju and samgyupsal on a rainy day, the older generations like to reminisce with this combo.
Twi-gim, or Korea’s answer to fried food, is always a good choice if you’re looking for something less spicy to pair your makkeolli with. Favorites include fried mandu (dumplings), squid and sweet potatoes.
4. Dubu Kimchi Suyuk
Add some soft Dubu (tofu) and kimchi to some suyuk (boiled pork or beef) and musaengchae (a Korean-stye sweet and sour radish salad) for a delicious, flavorful combination of flavors that gets enhanced by a bowl of makkeolli.
5. Golbaengi Moojim
Another traditional Korean dish, golbaengi moojim is a spicy, snail mixed with spicy noodles and vegetable dish mixed with gojuchang. The spiciness level can vary from place to place, but make sure to try it at a pojangmacha (soju tent) if you get the chance.
One last tip: Be sure when drinking makkeolli to drink a glass of water after each bowl you have. Makkeolli is known to give killer headache hangovers, and the water helps dilute the alcohol.