So I gave Maangchi’s Makgeolli recipe a try and this was my final product. I’ve never tried Makgeolli, so I don’t know if it turned out how it was supposed to, could anyone describe what it should be like to drink? Should the sediment be detectable? How close should it taste to sake?
I think it tastes pretty good, but I dunno
by Qyark
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It should smell yeasty. It is somewhat sweet (unless you added sweetener, then it should be sweet), like the sweetness you would feel when you chew on your rice long enough. Compared to sake, it is pretty similar but less alcoholic. Tastes denser than sake because sake is basically the distilled version of makgeoli. If you let it sit for a while, you will see sediments at the bottom and somewhat clear liquid on top. And if you separate the clear part, it is dongdong (adverb for explaining floating things) ju (chinese for liquer).