By Honorary Reporter Gayatri Kale from India
Photos = Yun Na-ra

Traditional alcoholic beverages on display

As a fan of the traditional milky rice wine makgeolli, I interviewed Yun Na-ra, a master brewer of traditional liquor and owner of Yunjudang, a unique jumak (tavern) in Seoul. The interview was conducted via email on Sept. 6 last year and June 10 this year.

Please briefly introduce yourself.
I'm from the vibrant city of Seoul. I've been running Yunjudang over the past four years, where I brew traditional liquor including makgeolli, yakju (herbal liquor) and soju (clear liquor) as well as cook Korean food.

What sparked your interest in making makgeolli?
I've always been fascinated by my country's traditional culture, which led me to explore traditional liquor. I was astounded when first trying traditional makgeolli with no artificial additives; it was like a slice of heaven. This prompted me to start learning to make authentic makgeolli.

How did you feel being invited to India by the Korean Embassy in New Delhi?
Once I received the invitation, I was genuinely honored and excited. It was a great opportunity to introduce the world of makgeolli to India's food and beverage sector.

Master brewer Yun Na-ra appears at an event in India hosted by the Korean Embassy on June 30 in New Delhi.

What would you like to say to those interested in making makgeolli?

Embrace the process with patience and passion. Making makgeolli at home is doable and highly enjoyable. The primary ingredients are sticky rice, nuruk (fermentation starter) and fresh water. Even if you find it challenging, the rewards are truly worth it. I recommend exploring online platforms or following my YouTube channel Yunjudang for more instructions. 

Process of making makgeolli

For those interested in Korean culture, what message do you have?
Korean culture is a rich tapestry of traditions, art, music and cuisine. Try traditional recipes and delve into traditional liquor to gain deeper appreciation of the beautiful intricacies of Korean culture and its remarkable heritage.

When and how is makgeolli usually consumed?
Makgeolli is often enjoyed at family celebrations and village festivals and after a day of farming, so camaraderie and shared experiences are essential. It's served chilled in a bottle or pottery bowl with a ladle and pairs perfectly with other Korean foods.

How would you recommend drinking makgeolli?
Makgeolli can be enjoyed in various ways like using slow sips to appreciate its delicate flavor or enjoying it as a refresher during a meal. Some also experiment with flavor combinations using things like fruit juice. The key is to explore drinking styles that suit your preferences. Makgeolli has relatively low alcohol content, making it an excellent choice for those unaccustomed to strong liquor.

msjeon22@korea.kr

*This article is written by a Korea.net Honorary Reporter. Our group of Honorary Reporters are from all around the world, and they share with Korea.net their love and passion for all things.