About Korean Drink ~ What Drink Goes Well with Pajeon

What Drink Goes Well With Pajeon?

 

                We can eat Pajeon with Soju and makgeolli but I think I would drink to Makgeolli since it is lower alcohol than Soju and made of fermentation of rice.

                Makgeolli, also known as "makkoli", "makoli" or "makuly (takju)", is an alcoholic beverage native to Korea. It is made from a mixture of wheat and rice, which gives it a milky, off-white color, and sweetness. It is made by fermenting a mixture of boiled rice, wheat and water, and is about 6–8% alcohol by volume. Most makgeolli contains rice these days. However, a few brands contain wheat instead of rice.

                

                It was originally quite popular among farmers, earning it the name nongju (농주 / 農酒), which means farmer liquor. However, it has recently started to become more popular in cities, especially with the younger generations. Dongdongju (동동주) is a drink very similar to makgeolli, and both are commonly imbibed alongside Korean pancakes called pajeon (파전) or bindaetteok (빈대떡).

                Makgeolli or also commonly called Nongju or Takju, is a Korean traditional alcoholic beverages that are usually drank by farmers in Korea in the ancient times. This drink is made from fermented rice that has been cooked into the rice. Its alcohol content is also lower soju, which is about 6 to 7%.

                If it is usually clear alcoholic beverage, makgeolli color is actually somewhat turbid, milky. Unlike the soju, Makgeolli has a sweet as sugar and glucose ditambahakan nature of rice.

                

                Raw material for making Makgeolli water than rice is white, Nuruk (a type of yeast), Hyomo (yeast), and sugar. Cooked rice that has been mixed with water, Nuruk, Hyomo, and sugar, then fermented for a few days until the color is so white like milk.

                Nuruk are mixed into the raw materials will break down carbohydrates into glucose in rice. This makes sense Makgeolli typical legit.

                Commercially, makgeolli is most commonly available in plastic bottles or aseptic box containers. Traditionally, it is served in a large metal or wooden bowl from which individual cups and bowls are filled using a ladle. Korean jars also are a traditional vessel for makgeolli consumption. As it is an unfiltered beverage, makgeolli is generally shaken or stirred before being consumed, as the cloudy white portion tends to settle to the bottom, leaving a pale yellow-clear liquid on top.

                Makgeolli is used during ancestral rites in Korea.
 

                The winner of a public contest by the Korean Ministry for Food, Agriculture, Forestry, and Fisheries for the selection of an English name for makgeolli was "drunken rice", with the Ministry reasoning that foreigners would understand it is a type of liquor made from rice. "Mackohol" and "markelixir" were the runners-up.[7] Nevertheless, an 11-country survey identified Korea rice wine as the term that most easily conveys the idea of makgeolli.[8] Some netizens have pointed out that "drunken rice" is not a particularly suitable anglicization, and that in an international context, this may reflect poorly on Korean cuisine in general.              

               Besides, it tastes delicious and fresh, makgeolli is healthy. Traditional makgeolli contains Vitamin B1, Vitamin B2, Vitamin C, minerals, amino acids, lactobacilli, and protein. The content contained on Makgeolli can prevent premature aging, cancer, heart penyajikit, and cholesterol.
 

               Modern makgeolli with various flavors of Makgeolli is called Metropolis, and is now very well known to all countries, including the United States. Inhaling a bowl of makgeolli most fitting with Tteokbokki, pajeon (Korean-style pancakes), and other snacks.

               i think its makgeolli, cause it has lower alcohol than the other alcohol drink in Korea. And it's made of fermentation of rice, exactly. Match if we drink it with Pajeon, Pancake of Korea. (^.-)~