Soju and Makegeolli and Drinking Houses with Julia Mellor

So when we think food and alcohol in Korea, the top of the list is Kim Chi, fried chicken and soju, but there’s a whole new beverage that’s sweeping across the nation. Scott introduces us to Makegeolli

As with every new trend, there’s an Aussie behind it all and with Makegeolli it’s Julia Mellor. Today Scott speaks with Makegeolli Queen herself.

Makegeolli is one of Korea’s representative Korean alcohols. It’s actually one of the first stages of making soju. It’s got a very unique, creamy flavour with a banana acidity. The taste of Makegeolli changes throughout its shelf life.

If you were to match Makegeolli with food, you would drink it with padam, which is a Korean traditional pancake but Julia’s personal favourite is busan, a steamed pork belly that’s wrapped in kimchi with some other condiments.

Makegeolli is made simply and is traditionally made in the home. All you need to do is steam some rice, add the fermentation starter nudok, water, mix it up, ferment it, filter it and you’ve got Makegeolli!

Right at the cutting edge of food fashion right now, but unfortunately the Makegeolli in Australia is pasteurised. You can only get really great and traditional Makegeolli in Korea. What a great excuse for a visit to Korea!

For more information about this story, visit Korea Tourism Organization’s website: www.visitkorea.org.au
Or Facebook site: www.facebook.com/SeeKorea

Our Explore TV team travelled to Korea on Cathay Pacific. To book flights from Australia to Korea, visit: www.cathaypacific.com.au