To celebrate receiving my new ceramic cups from Jeewon Jeong, I brewed a batch of fall apple makgeolli adding peels from some of my Honeycrisp apples to this recipe. It came out great—my best batch yet. (The teapot I used to serve it was thrown by a talented local potter around here, Joe Winter.) Even better was sharing the makgeolli with my sister and friends over a dinner we all made together: yangnyeom chicken, stir-fried yam leaves, a few banchan (kimchi, chicken mu, eomuk-bokkeum), with a nice honeydew melon and matcha-cream-filled Totoro cream puffs for dessert.
The Rookery 