It tastes good! Pictured here with asparagus and shrimp pancakes with soy-vinegar dipping sauce adapted from Maangchi’s Big Book of Korean Cooking. The makgeolli is mild and sweet and tangy. I maybe watered it down a bit too much as the alcohol is really low, but it has good body and flavor. Not bad for a first try! I mostly credit the Hyesun House kit and my awesome onggi from Adam Field pottery.
Last Makgeolli update
The Rookery 