KOREA FOUNDATION

The makgeolli tasting event I attended was a chance to view a traditional beverage through a modern lens. After providing explanations about the different types of makgeolli and various production methods, the participants were allowed to taste a number of makgeolli varia-tions, while trying to differentiate their special characteristics.
 I thought all makgeolli was pretty much the same, but I was fascinated to learn how the different production methods, ingredients, and pasteurization processes result in distinctive colors and flavors. The traditional methods of the old masters, in particular, create a sour flavor that reflects the brewer’s devotion to time-tested ways. After the tastings, we got to make and rate our own makgeolli cocktails with tonic water, juices, and citron tea. The event allowed me to appreciate this Korean traditional beverage from a fresh and modern perspective.
 I also got to pair makgeolli with cheese, tomatoes, and other foods that aren’t normally consumed with the drink, along with enjoying the beverage from a wine glass, thus shat-tering the notion that makgeolli needs to be consumed in a rather crude fashion using large bowls. It was a fun experience that allowed me to ponder the relevance of the program’s main exhibition, MA:T—Korean Culture Beyond the Recipe, which artfully blended together the traditional and modern aspects of Korea’s dining culture.

Shim Ju-yeon
KFGF Group 4
Korea University, Department of Political Science and International Relations