On September 25 (Monday) evening, a few days before the Chuseok National Day, a makgeolli making experience was organized for local residents at the Korean Cultural Center in Belgium (director KIM Dongeun). Around 30 participants experienced the process of making makgeolli by kneading yeast-infused dough with their own hands.
Instructor YOON Nara, a makgeolli expert who promotes the charm of traditional alcohol through various opportunities in many countries, explained to the participants in detail the entire process of making rice makgeolli, starting with the principles of fermentation techniques.
She said: “Wherever you are in the world, if you make yeast from local wheat, barley, etc. and you add rice and water, it becomes traditional makgeolli,” emphasizing to participants that makgeolli is a traditional liquor that can be enjoyed universally.
The event was planned to allow participants to more actively enjoy traditional Korean liquor by going beyond just tasting and enjoying makgeolli and learning how to make makgeolli themselves.
Martine, who participated in the experience event, said "After drinking makgeolli for the first time when I went to Korea last year, I often enjoy it even after returning to Belgium. I am happy to now be able to prepare it myself and enjoy it” with a smile.
Another participant, Joanne, said: “When I think of makgeolli, happy times come to mind. “I can’t wait to taste the makgeolli I made with my friends.”
Before that, on September 24 (Sunday), an event was held at the Korean Cultural Center in Belgium to compare the traditional alcohol production methods of Korea and Belgium. At this event, organized in collaboration with Cantillon, Belgium's first lambic brewery, local brewers were invited to explain the method of making makgeolli using fermentation techniques and to present various flavors made from different ingredients.
The Korean Cultural Center in Belgium organizes Korean cooking classes throughout the year on various themes, including street food, vegetarian cuisine and desserts.