Category Archives: Korean Beverage

Korean Beverage

Dduk Tak – Korean Rice Wine Bar Review in HongDae!

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Dduk Tak (뚝탁) is a Korean rice wine bar in HongDae [홍대](and other parts of north Seoul) that serves Chamsary Makkoli (참살이탁주). This Chamsary makkoli is the best makkoli I’ve tasted in my WHOLE LIFE!  No kidding, I don’t want to capitalize like that, but Chamsary makkoli is really good. Why Chamsary makkoli? Chamsary makkoli is made 100% purely from Korean rice wine, no other ingredients/additives added. The taste?  The taste is very mellow, a hint of sweetness and carbonation.  It’s the cleanest Korean rice wine I’ve tasted in my whole life. I asked the owner of the Dduk Tak Bar why this is so good.  And he tells me it’s all in the art of transporting the Chamsary makkoli from factory to the restaurant at the designated temperature, somewhere near freezing so the taste does not change. This is why you can actually buy the same makkoli from groceries in Korea but it wouldn’t taste the same because the temperature is everything. Chamsary makkoli and the food at Dduk Tak was sooo good, I came back here one more time the day before I flew back to San Francisco. FYI, you can only taste this Chamsary makkoli in South … Continue reading

Posted in Korean Beverage, Korean Food, LIving In Korea, Makkoli, Travel HongDae, Travel Seoul | Tagged , , , | 8 Comments

How to Make Makkoli, Korean Rice Wine!

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For the last 6 months or so, I have been guilty of making my own makkoli (막걸리), Korean rice wine, at home. Above is a video tutorial I made while I made my last batch of makkoli. It’s actually not hard to do, let me just outline the steps here real quick: 1. Get some rice, you can use sweet rice for best results. 2. Clean the rice by washing it with water, do this like 30 times at least and until you see no visible clouding when water is added to the rice. (As you can see in the photo, the rice is now really clean, very white and no cloudiness with the water.) 3. Once the rice is clean, fill it with water in a big bowl and let it sit like 3-5 hours. This is so the rice absorbs water and also all impurities are gone. 4. Drain the water, then let it sit for another 3-5 hours, this will make sure there’s no remaining water. 5. Steam the rice now until you have nice sticky rice. This is the same method you use on Thai sticky rice. (This is what I use, a big Korean pan, … Continue reading

Posted in Korean Beverage, Korean How To, Makkoli | Tagged , , | 19 Comments

3 Men Daytime Drinking in Insadong! [Image Cache]

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(Click photo to enlarge) Right on the south side of Insadong, Seoul, Korea, I took this photo of this wall with painting of mountains. At the time, I didn’t realize it but now I realize there were 3 men in the photo daytime drinking, they were drinking Korean rice wine Makkoli. As you can see in the close-up, these guys look like hikers that went hiking perhaps and taking a break with daytime drinking. Daytime drinking is very common for old folks in South Korea (as is here in the U.S.).  And no, the police isn’t going to do anything, it’s part of the culture!

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Makkoli Tasting at Tricycle Bar near HapJung Station!

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On my last visit to Korea in February 2011, my friend’s cousin introduced me to the best Makkoli bars in Seoul, Korea. I could tell by how he drank the Korean rice wine and he took me to some of the best Makkoli tasting bars in Seoul. One of the Makkoli bars we went was called Tri-cycle (세발자전거). This Makkoli bar specializes in Paldo(팔도막걸리) Makkoli. Paldo Makkoli is actually made of 8 different types of Makkoli from 8 different regions in South Korea. (Above chart shows you which region of South Korea the Paldo Makkoli is from.) FYI, Makkoli you will taste in South Korea is going to be much better than if you have the exported Makkoli in the U.S. or elsewhere in the world. The main reason behind is that the best Makkoli in the world have a “perfect” temperature controlled environment from its Makkoli factory to the consumer at Makkoli bars. Exported Makkoli loses this special taste, something you can only taste within Korea. Also, Makkoli is without a doubt the healthiest alcoholic beverage in the world with live yeast and 100 times more good germs than yogurt for the same serving size. So, for this visit, … Continue reading

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My Favorite Korean Beer? – Hite!

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If you ask me what my favorite Korean beer is?  It would be “Hite”, as featured here at the COEX mall. Hite is a pretty light beer with distinctive “Korean” beer taste.  This is also favorite among many Koreans. Of course, you can easily get Hite at Korean supermarkets here in the States so the next time you go, don’t forget to pick up Hite. P.S. I always wonder why they named it “Hite”.   There’s probably no reason.

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Makkoli Do-Duk – Korean Rice Wine Bar Review!

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Makkoli (막걸리) is the name for Korean rice wine, very similar to Japanese unfiltered sake. In Korea, there’s a bunch of Korean Makkoli bars that specialize in providing customers with various different flavors of Makkoli. On this day, we went to a Korean Rice Wine Bar called “Makkoli Do-Duk” (막걸리도둑), which means Korean Rice Wine Burglar. (It’s in Hong Dae somewhere) Korean rice wine is usually served on a small bowl, not a shot glass or wine glass.  And also you can pour more from the bigger teapot. Here’s a quick look at the menu at Makkoli Do-Duk. The first page of the menu lists different types of beer, soju, and 5 different flavors of the most popular Makkoli. Don’t mistaken Korean bars as a place that only sell liquor because it’s Korean tradition to always eat some food along with Makkoli. This particular Makkoli bar had some really great food to offer, meats, soups, and a ton more great food to eat along with your Makkoli. Next time you are in Korea, I highly recommend you to check out a Makkoli bar as they have great food, rice wine, and good times for you and your friends. Makkoli is … Continue reading

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