How a Master Fermenter Makes the Iconic Korean Rice Drink Makgeolli - Handmade

At South Korean brewery Boksoondoga, Park Bok-soon and her family have perfected the rice fermentation process for the milky and slightly sweet alcoholic beverage makgeolli.
Credits:
Producer: Murilo Ferreira
Producer/Director: Nadia Cho
Camera: Gerald Lee, Tim Han
Editor: Murilo Ferreira
Subtitles: Vicky Won
Executive Producer: Stephen Pelletteri
Development Producer: McGraw Wolfman
Coordinating Producer: Stefania Orrù
Audience Engagement: Daniel Geneen, Terri Ciccone
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[@HawaiianPunchlover]

they are the first ones to introduce the "premium Makgeolli" in korean market, before them Makgeolli was recognised as cheap (around 2usd for large bottle) and drinks of the poor or working class kind of way. even though it's premium, it's still very affordable at 10usd per botlte. it's amazing how they were able to shift the market tremendously. not only the drink tastes amazing, but their two sons also did great job of marketing their product. because after their success, more makgeolli breweries started to focus more on improving quality with local ingredients instead of imported rice, and traditional methods of brewing.

[@SeanHenderson]

Yeah well they kinda gotten bullied into using homegrown ingredients! First they had get the local farms to come up to the standards of an organic pesticide freepremium food grade quality product. To basically standardized the process of making makgeoli. Because back then quality control and standards were as varied as the jokers 'brewing their slop! I wish it would catch on in the states more! If I'm honest its yougurt-y blue cheese-y taste 'depending on the diffent brands. Was rather off putting at first. But i learnt to get my ugly americanistic taste buds to understand the delicate flavors and nuances of the makgeoli. I probally had her nakgeoli, great video!

[@legacy0100]

Not-so-traditional ingredients. They add extra sugar and aspartame into the mix before bottling because the fermented batch as itself becomes too sour from over carbonation. I highly doubt 18th century TRADITIONAL Korean breweries were mixing sugar and aspartame into makkoli. There are better makkoli brands out there if you look around.

[@proudnerd3]

@@legacy0100 nice fedora

[@russainhockeypuckman7376]

@@proudnerd3 I mean it's kinda logical if you want something fermented and fizzy, it'll be sour (combucha,Kefir, Tepache,ect.). But I don't get why TRADICTIONAL have to be thrown in, Rice wine is made literally everywhere in Asia, it's as easy as making mead.

[@Youngnrrwhtjwtjetk]

My friend from Ulsan (we live in seoul) introduced this brand to me. Before I absolutely hated makgeolli and to this day, this brand is one of the few alcoholic drinks that I enjoy.

[@FinancialShinanigan]

"It didn't taste very good...it made me happy" That's how it always begins haha

[@sazcxieo]

I remember my first beer and its an acquired taste

[@itawambamingo]

I love how she talks to the ferment!

[@juju55488]

most things made are better when it is done with love. Art, food, raising kids, singing, playing instruments, teaching - everything...

[@itawambamingo]

@@juju55488 Yes!!!! When my daughter was about six years old I was sitting at the kitchen table and I called her over to me, opened my legs, and gave her a full-body hug. I told her, 'do you know what I am doing?' and she said, 'no'. I responded, 'I am making you grow'.

[@Tratios]

I love how she talked about her son but also was like... he would make a great husband.

[@ryusykoala3993]

The peak of Asian mom

[@48grainsoffreedom]

All Korean moms think not less of their son(s) or daughter(s). But if you look at the demographic stats, it is clear that it is either not true or not efficient...

[@shuruff904]

@@48grainsoffreedom ??

[@user-nl7rb2zf2i]

This is one of the most premium brand of makguli in korea. I still remember the first time I tried this almost like 10 years ago, so over-priced compare to other brands back then, super starchy, so fizzy and so good. I'm happy to see they r doing successful and they deserve this. Gunbae

[@jmoa5758]

Wrong use of over-priced. Here you would just say more expensive, as over-priced has a negative connotation and imply you do not think the product is worth the cost.

[@user-nl7rb2zf2i]

@@jmoa5758 when it had just came out to market it was in PET bottle even without label and 8 times more expensive. I was still happy with that but it was ridiculous price. That's why I used the dramatic expression.

[@Richard-ln5ec]

@@user-nl7rb2zf2i The issue is saying the word "overpriced" pretty much means it's not worth that price.

[@user-nl7rb2zf2i]

@@Richard-ln5ec the issue is that pointing out the a word for denotative meaning. What if I called it it was a sick wine. Are you gonna say I'm calling it a bad wine?

[@Richard-ln5ec]

​@@user-nl7rb2zf2i Actually using "sick" in that way is actually slang for good. So you are essentially saying it's good wine. Overpriced in a dictionary means costing more than it is worth. You stating positive things after saying a negative word makes the sentence not flow well. Hence why calling it expensive is a better word.

[@mangosweet9613]

Probably important mis-translation (hopefully the creators see this comment): electricity (전기) should be steam (증기), several of those happening around 1:56. Anyways thanks for the great content!

[@won1853]

Right? I was confused at first because the pot looked traditional and I was like "That's electric?" I guess the translator misheard because of her accent 😂

[@user-yg4cg1mq4t]

정기 증기 전기 정답은 증기

[@eater]

Thanks so much for pointing this out! We realized it was an error in the original translation and have made a correction.

[@AzmiMaulanaHamdani]

it wont make any differences anyway even without you correcting it for internnational people.

[@parkjihong7148]

Please don't criticize the translator too harshly. She has a distinctive regional accent from my hometown, which sometimes native korean speaker fails to understand.

[@chrish8331]

I love the passion artisans have about every step of their art!

[@GeorgeEstregan828]

You had me at "you can avoid hangover"

[@haidicheng5142]

Makgeulli has become so popular it because it’s so natural and not processed with bs chemicals. It has a fermented rice and creamy yogurt taste, it’s very delicious

[@nothing132]

But this one includes aspertame... Traditional makgeolli only includes rice, water, and nuruk. Aspertame makes it taste like diet coke.

[@MK_ULTRA420]

@@nothing132 You're right but adding sugar instead will make the brew stronger.

[@grilledflatbread4692]

@@MK_ULTRA420 I assume a mass market product is pasteurized? If you add sugar to a live culture and bottle it, it will explode.

[@kyohiromitsu4010]

​@@nothing132Uhm. Doednt nuruk works like japanese koji that sweetens the rice?

[@ilikemorestuff]

Amazing! You can see the commitment this woman made from childhood to becoming a master at her craft, and the excellent results.

[@AdnanKashemOxe]

Mastery comes when you enjoy the process itself. Delighted 😊 to see how much enjoy while working ..

[@thereissomecoolstuff]

Imagine how many times she has done that. When she was in the fermentation room. That was amazing. Her description of the jars and fermentation was beautiful.

[@dayanashivaranjini]

The amount of love and passion she has to that drink makes it even more special just to watch this. I hope I'll get a chance to drink this

[@lordsigurdthorolf1202]

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.

[@shawnregalado2991]

Have you tried again since then? If not, I might recommend just shortening the fermentation time down to 10-14days instead of 5 weeks. Could be fun to give another go

[@lordsigurdthorolf1202]

I will try that. I do 3 leater batches in a SS 3 layer steamer. I was also told to rinse 10 times then soak in boiling water 1/2 inch above the rice for 20 to 30 min rinse then put in steamer for 30 to 45 min. I put a glass in the center and use a bottomless cake pan to keep vent holes clear in the middle and outer edge of each layer spread the drained cooled rice in each of the 3 layers on holed silicone mates. Then cool down on silicon lined mates in pizza trays and lids to cool down then add to my 5L Ongi add water to 1.2 times the weight of rice of Nuruk. (Ingreadents: Yealds about 0.75 gal. • 1 Kg of short-grain (chapssal, gluttonous or sweet) rice. • 1.2 liter of water is 1.2 times the weight of the dry rice. • 150 g of nuruk is 10% to 15% times the weight of the dry rice.) @@shawnregalado2991

[@shawnregalado2991]

@@lordsigurdthorolf1202 I'll actually be trying to make it myself here for the first time in a week. I'll be doing a rice cooker instead of steaming though. I'll try to remember to let you know how it goes after only 10-ish days of fermenting.

[@lordsigurdthorolf1202]

Have fun and enjoy the experience@@shawnregalado2991

[@nanynobreli]

Is beautiful how much love she puts in the process. This is the reason her makgoli is delicious. i wish i can try someday a glass of her rice wine. Cheers

[@sschannel6922]

The Korean always really mean on everthing they are doing. Salute..

[@UTubeKUNHEE]

At 1:30 & 1:50 I think there is a translation error. The "electricity" (전기) is suppose to be replaced by "steam" (증기). Understandable error, since I also hear the former word and the two have similar pronunciation. Now I may be completely wrong. Maybe she does need electricity to flow through the rice to make Makgeoli more crisp or sth haha.

[@eater]

Thanks so much for pointing this out! We realized it was an error in the original translation and have made a correction.

[@MichaelSantos-ru3bb]

@THE verses 😂

[@Fenrir214]

i suppose the translator wasn't familiar with dialects as she has one. the ㅡ (euh) and ㅓ (uh) sound are blurred in certain Korean dialects and some don't fully pronounce the ㅇ(ng) so it sounds similar to ㄴ(n)

[@XpRnz]

Looks absolutely delicious, definitely want to try this one day!

[@puggleski6097]

So lovely to hear her talking of the cooking and fermentation process in such motherly, caring and caressing tones. After listening to her, the inner purpose of all the care and minute attention becomes crystal clear : it is love, the highest form of love.

[@camillecamille04]

I've only been recently introduced to Korean cuisine and I love it! I can't wait to try Makgeolli too!!

[@user-no9im9px6e]

really??? In what year?

[@mdkamal74]

Anything that is made with love and heart will always taste better.

[@mgt2663]

In Northeast India, we do make rice wine and it's our traditional wine.. It's similar to Korean rice wine (Makgeolli) but we store it differently.. Love from Northeast India 💗

[@kyohiromitsu4010]

How clean is it? Safety? Do they use gloves?

[@jellyrolly]

y'all i had this before, and it was the BEST makgeolli i've had in korea. it had a very fresh and sour taste that of a yoghurt!

[@CarloAnardu]

I love watching People making things in artisanal way, no matter the country. I've never been in korea or tasted this drink, but watching these people making it with love and expertise really make me want to taste it.

[@Louise-tf6pf]

I love makgeolli, how it tastes sweet, fizzy, a bit sour .. its like sake but with more personality 😅

[@knockonwall]

Never seen someone look happier eating plain white rice

[@rilkeanheart]

me and my mom were just walking through busan station, when my mom says, "that makgeolli is named after me". her name is boksoon, like this woman. so we bought some for fun and tried it, and i can tell you this is the best makgeolli i've ever had. it is legit so much better than all the other ones i've tried in seoul or LA. it has a fantastic fizz, is refreshing, and has just the right amount of sweetness!

[@lorabrock]

This lady is a delight!

[@brucejeanduc841]

I'm really beginning to appreciate this nectar...

[@bonuspal]

Seeing this makes me crave some kimchi, kimchi pancakes, and roasted sweet potatoes. Looks great, great episode. 👍

[@Silvermoonshadow]

Oh this was awesome! Makgeolli has become one of my favorite alcoholic beverages in the last few years. I first had it at a Korean BBQ by where I used to live, and it was love at first sip. I love that I got to see some of the process behind how it is made.

[@kyohiromitsu4010]

I am trying to make some sort of sake-strawberry drink and somehow I ended up here. This looks like the first step of sake making. Its more sour. If she does it in 3 steps it wouldnt be sour.

[@ac346673]

Strawberry Makgeolli is a thing@@kyohiromitsu4010

[@cheersbecker]

This looks awesome! Making me crave for a bowl of makgeolli and some pajeon 😊

[@Joannaglass]

I’m addicted to making this. It’s so delicious.

[@i3ish]

Damn Joanna.

[@sintarama6392]

Hi, what rice do u usually use? Glutinous one or not?

[@Joannaglass]

@@sintarama6392 a glutinous sweet rice.

[@ritchiebesas631]

i only knew of this drink after watching Vincenzo. Kdramas i watched usually portray actors drinking Soju. (or maybe ive seen it but didnt bother knowing what it was)

[@gourdtube]

one of South Korea's greatest cultural exports is sweet old ladies. =D

[@queenofanon9972]

Idk dude when I went to Korea the old ladies would shove people and cut in lines lol

[@cliffwoodbury5319]

i have never heard of this but it looks interesting. Maybey one day ill be able to taste it!!!!

[@edanpol3525]

Very awasome....good People is always Harmony with nature.... In my country we do the same.. In central Java Indonesia we have toak In bali Indonesia we have arak In east java we have badhek In makassar we have cap tikus Thats all use the traditional tools too.

[@margaretaleejia]

I tried this makgeolli recently and it tasted so good, it has a little of that yogurt drink taste to it

[@estroud6274]

Outstanding

[@joncustodio1431]

nice I've been working in Korean for 13years that's why flavor and Aroma and different ways I've understand there culture taste and flavor every dish..

[@November441]

Owww I want to try that Makgeolli and steamed rice! Haha

[@rossrobbins7707]

she is an absolute delight

[@wanderer924]

This is the best Makgeoli ever. If you have a chance to visit Korea, please have a try.

[@nothing132]

They add corn syrup, sugar, and aspertame. There are MUCH better and much more traditional offerings in Korea. This is overly carbonated because they add sugar, which sends the bacteria into a feeding frenzy. Really unbalanced, and not a traditional way of making makgeolli. You have to have skill to pull the natural sugar from the rice. Traditional makgeolli should have only 3 ingredients: rice, nuruk, and water. Adding chemicals is never good.

[@thereissomecoolstuff]

@@nothing132 I enjoyed the video. I think we tend to believe our first impressions of a personality and what they are doing in the food world. It's great to hear other examples. Your 3 ingredient comment makes perfect sense.

[@darkiepoo8949]

truly one of the best tasting alcohols in the world.

[@inuyashaspet]

Can confirm that Boksoondoga is one of many diverse styles of craft breweries that make fantastic makgeolli, all with their distinct character. These hand crafted brews aren't easy to come by at regular stores (most of the regular fat, white plastic bottles are cheap and flavored with aspartame), so if you do see one of the good ones, do yourself a favor and pick it up!

[@nothing132]

I pass on any using diet-coke sweeteners (aspertame). It's disgusting, and causes headaches. There are much better options.

[@yogiwp_]

Is it available outside Korea?

[@jdrobin1]

I lived in Korea for five years. I preferred Makgeolli over Soju. It has a better taste to me.

[@recoil53]

@@seoneee It sounds like Makgeolli was too.

[@SlickyLoL]

Obviously. Makgeolli is like beer only 6% alcohol. Soju is 18%

[@MY-rl8hu]

Rice. The giver of life for so many....

[@jesuschrist7833]

Brilliant

[@yomkarrwke3348]

We eat the fermented rice from the alcohol too(Galo tribe India). Its called Nyogin her. Nd the drink is of two type sweet n sour called apong. Sour is almost similar n the sweet one has diff technique

[@materioverda1655]

I love it

[@wolgarolisal]

When you find your passion-your job becomes a delight..

[@kevincgrabb]

Jesus. I just had some Cheonbihyang makgeolli. I just made some nuruk a few weeks ago.

[@VikalpRajKisku]

In India we call it Handia (Also handi or hadiya) Mostly popular among Munda and Santhal tribe in the Indian states of Jharkhand, Assam, Bihar, Odisha, Chhattisgarh and West Bengal. Handia is processed by women. Processing takes three days. Uncleansed (bagada) rice and the tablet, "Ranu", are used to prepare it. First, the rice is boiled with water in such a way that rice is soaked through with water. Then they break the tablet into pieces, mix these with the boiled rice and keep the mixture untouched for two days. During this time, the mixture will ferment and will have a sour taste. To extract juice from the mixture, one can squeeze the mixture through a seive for filtration. For one mana or 1/2 kg rice one can use two tablets (or one, if it is large). The Handia can be hard, medium and soft, depending on how the Ranu is used. The whole process is performed by women. This is because women are always in charge of the kitchen and Handia-making is entirely kitchen work. Before preparing the Handia, they cleanse themselves by bathing, put on clean cloths and also wash the 'Dekchi' (big silver pot) clean. While preparing Handia they eat no food. This Handia is first offered to God and only then may the household members consume it. Others are not allowed to consume this Handia. Santhal women prepare Handia two or three times a week. But in the summer season most of them prepare it more often. The tablet "Ranu" is bitter in taste. It is composed of sun-dried rice, roots and barks of the trees like: Agnijhada: This root is also used for medicinal purposes to minimize the lack of appetite. Patal-garud: This root also used to cure snakebite. Bhuinlimba: This root also used for curing skin diseases. Mahulchhali: This is a bark used for medicinal purposes. Kuruchi Chhali: This is a bark used for medicinal purposes. Bhuin Boitalu: This is a fruit generally used to improve digestion. Earlier time it was consumed by people (from children to old people) take Handia as an important drink at breakfast, lunch and dinner. One can manage for 10 to 15 days without any other food. By drinking Handia, the tribals become more energetic during work. Similarly, in the time of cold, it heats the body. It also compensates for the deficiency of food for as much as 10 to 15 days for tribal people a who cannot get even one meal a day. During the summer season, Handia saves the body from sunstroke. So Handia is regarded as a supplementary food for tribals. Nowadays other caste people also consume Handia for intoxication. As a result, Handia has become commercialized gradually. During the last 30 years the tribal people have used Handia for business purposes. When the Munda tribes from Bihar migrated to Orissa and settled in different parts of Keonjhar and other districts, they initiated the Handia business and gradually it spread to the tribes in Orissa, who were attracted by the Handia practices (Munda and Santhal tribes). It is a secondary source of livelihood for most of the tribals. Some tribals accept the business as a primary source of income. Most Munda and some Mahanta and Majhi tribal women prepare and sell Handia among the neighbours and at the market. Like always Pre-school and school children are also not allowed to drink Handia.

[@anthonyjohnbernal5973]

Ive seen makgeolli in Vincenzo and i would like to taste it somehow

[@christianhansen3292]

looks yummy

[@aeolia80]

I used to live like 1 km from this makgeolli factory. Honestly, I wish they shipped to Europe because it's the only makgeolli I like 😂😂😂 it's bubbly and kind of tastes like Sprite or 7-up though there's no citrus in it. The locals call it "champagne makgeolli"

[@aeolia80]

It's so funny, I never seriously studied Korean and the only Korean I learned was from friends and colleagues such, but because she's speaking the dialect of the town/area I lived in for 5 years, I can kind of understand her, lol

[@FelixMomentvm]

This is so similar to what Pulque is in Mexico, a thick fermented alcoholic beverage, so nice

[@sabrinastratton1991]

I make my own at home. Time consuming, but worth it.

[@sunnyschramm9650]

I will try that :-)

[@hitachicordoba]

Drinking Walmae makgeolli with kalbi and kimchi in LA as I watch this. Glad that I live 30 min from Ktown and next to a corner market that sells makgeolli and soju.

[@athira_dearie]

I wish I could have some 😭😭😭💕

[@user-nf1tl1hz6h]

진짜 한국의 맛

[@LivingInTheShade]

Very interesting.

[@danielstephens1313]

Bro. I used to live here. I remember when they built their shop there.

[@jasonsong6747]

I love drinking Makgeolli with my dad especially when we have sashimi

[@Deathscythe91]

my dad wont even touch me anymore

[@Fibozzy]

@@Deathscythe91 LMAO WHAT WHY??

[@kidmackenzie]

Kids love Makgeolli too!

[@Mihawk1848]

I love how she dissed her mother in law politely.

[@Larry-Jiao]

Does stepping on the nuruk change the taste for the better compared to if you have it mechanically pressed down?

[@ksnksw]

ㅇㅇ

[@tomg5516]

I make makgeolli. It's fun to make and drink.

[@yogiwp_]

Wow the end product looks very different from the ones I get from the K-grocery stores. Is this available outside Korea?

[@kevinmiller1356]

Nope, since it keeps fermenting in the bottle it would explode in international travel. You’ve got to brew it yourself if you want the real stuff.

[@mndlessdrwer]

There are quite a few cultures where every family had members that knew how to brew alcohol, and their recipes and techniques would be passed down through the generations in an attempt to improve them. Clearly her mother went for the strength route while she has gone for the flavor route. Each has their own appeal. If you have only a limited amount of rice that you can use to make wine from then you want to ferment the crap out of it and get it as strong as you possibly can to make the most of the starches from the rice. It's really only when you have a surplus that you can afford to experiment for flavor and not just for the effect. I'd also wager that the reason her brew is so vigorously active and bubbly is due to the wide mouth of the vessel, the regular agitation with open air, and the fact that they really went for it with the amount of starter culture that they used. So it breaks down and ferments the rice quickly, the higher oxygen availability promotes the yeast's development and activity, and the agitation ensures that they don't suffocate themselves as they digest the sugars from the rice starch. Could you get the same results using a more commercialized process with larger batch sizes? Yes, you can. But then it loses some of the appeal. It's no longer a uniquely hand-made product produced with love and care. Maybe when the demand peaks past what they can support with their current methods, they'll mechanize the process, but it probably won't happen while she's still in charge. You can see how much she cares about the work she does and mechanizing it would remove that connection and make it an impersonal process.

[@KenKobayashiRasmussen]

I would love to taste this! She seems so in love with her passion, It must taste amazing. One thing I dont understand about many koreans thought, is the plastic gloves, if you dont want smelly fingers, I understand, but usually its to be more clean, the problem is, they touch everything else with the gloves, and it kind of loses its purpose...ha ha ha

[@lastand09]

At first I thought it was an Asian thing because I used to teach English in Japan and the street vendors handled both the money and the food with the same gloves, but now I realize it happens everywhere. Here in the states at the beginning of Covid, gloves were hard to find because everyone was using them but not changing them after touching public things like gas station pumps, atms, etc, then touching their face, mask, or food. The news had come out with several stories to educate the public about changing gloves after touching anything but that rarely happens. 🤷‍♂️

[@mariamrana8445]

Can we use it as a toner on face for brightening?

[@user-gy4ok8mz5f]

크 복순도가가 eater채널에👏👏

[@aurorajones8481]

Ive never tasted or heard of this. Id give it a try. Fermented products are incredibly healthy for humans. I know this is booz but seriously its probably healthy.

[@nydiavandijkbaert1897]

This looks awesome! How to place an order to Europe🙏please

[@roxstix]

I think I was 5 or 6 yrs old when I first tried it (before moving to the US). I liked it but realized it was odd tasting. I haven't touched it since but I want it now.

[@thereissomecoolstuff]

Alcoholic....lol..

[@kfan4658]

This better than sake, nice job 👍

[@SeanHenderson]

makgeoli i want it!

[@istanbuldecorations101]

A dedicated channel for wallpaper

[@kendrahrook418]

It didnt taste very good, but after a while it made me happy Too many people who shared a similar experience didnt have such wonderful endings to their stories 😂😂😂

[@35PHaaton]

I'll take makgeolli over any anis flavoured alcohol any day xd

[@EasyFoodstocook]

Best pepearing I love your video

[@lisalisa3110]

can I buy it in the USA?? I always get a headache after drinking makgolli, I would love to try this brand!!

[@mayo_love]

복순도가 막걸리는 저렴하지는 않지만 맛을 보면 또 먹고 싶어지는 맛이 난다

[@sopek1427]

My 2nd favourite korean alcohol

[@taufikpradana4469]

Jang Man-wol would love seeing this

[@urlmarine]

There are parts from 01:00 to 2:00 where 증기(steam) is mistranslated to 전기(electricity).

[@liana8824]

I want some makgeolli so bad😭😭😭😭😭

[@modkhi]

i appreciate how she kept roasting her mother in law's alcohol lmao 😂

[@mirthblaster36]

Dang, I bet that's good.

[@user-ls9bn5ly9g]

how long time we store makegelli

[@wonyoungkim353]

shout out to the Air Max 95s!

[@HKELF2013]

nice video! it seems they do not dilute the wonju before bottling?

[@nothing132]

They dilute it and add corn syrup, sugar, and aspertame before bottling. The bacteria goes on a feeding frenzy, and produces tons and tons of carbonation. Overly carbonated makgeolli like this is usually a bad sign. Traditional makgeolli uses only 3 ingredients: rice, water, and nuruk. Sweeteners are added when you don't take the time or have the skill to pull natural sugar from the rice.

[@lastand09]

@@nothing132 or it could be that they have adjusted the process to account for modern tastes. I’ve tried both strictly traditional and theirs and after trying theirs and I wont drink anything else. It is heavenly 🥰

[@user-ls9bn5ly9g]

love from nepal

[@winstonwolfgang9651]

How much rice need for 250g nuruk?

[@ranielyfire]

Imagine making an horchata style cocktail with this 🤔

[@legacy0100]

Good idea

[@ziggyc4474]

Is this high in alcohol or its like a kombucha low in alcohol?

[@JH-gk7dv]

I think she mean 증기 (steam) not 전기 (electricity)

[@JH-gk7dv]

And 꽃피우다 means blooming not flowering... what’s going on where did the usual translator go lol

[@dlwogh1009]

Was gonna say this too. Probably cz of her dialect

[@eater]

Thanks so much for pointing this out! We realized it was an error in the original translation and have made a correction.

[@user-hh5kh8jl4d]

장수막걸리말고 이런거 먹어보고싶네

[@songdoj1653]

인터넷으로 주문가능합니다 복순도가로 검색하면 찾을 수 있어요 7년전 7천원 정도 했었음

[@petervu4797]

..... amen !

[@nagarajeshwaranrajesh792]

In Tamil nadu we call this as sunda kanchi. Fermented rice alcohol

[@twiggymcgwire8608]

Ok?

[@legacy0100]

Legend has it, the queen of Gaya kingdom of Korea was a princess from Tamil.

[@rlacoqls0423]

@@legacy0100 lots of similar sounding words between Korean and Tamul