alcohol

Ancient Recipe: Makgeolli (rice liquor) (Korean, at least 13th century CE)

/ passtheflamingo / 2 Comments

“My friend, if you have some wine at home
be sure to invite me
When the flowers at my house bloom
I will call you
Let’s discuss ways of forgetting
The worries of one hundred years.”
~ Kim Yuk (1580 – 1658), translation from Korean Wines and Spirits (2014)

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 This misshapen, burn-scarred glass that I made in a glassblowing workshop held my last historical beverage, so I figured, why not this one too?

I’ve written before about Maangchi, my favorite YouTuber and source of information on Korean cuisine. I’m kind of a Maangchi superfan, to be honest. I’ve been making her recipes for years, was once featured on her website, went to her last fan meet-up, and got to be in a series of videos where she led me and some other Korean food fan(atic)s around a grocery store. One Maangchi recipe I had never tried until recently was for makgeolli (MAK-go-lee), a traditional Korean liquor made from rice. Like sake, which it resembles slightly, it’s often referred to as “rice wine” in English, which is a misnomer since it’s not technically wine at all. The process of creating it reminds me more of my Mesopotamian and Ancient Egyptian beers; a starter culture loaded with microbes that kickstart fermentation when combined with water and cooked grain. Also like those beers, makgeolli is filled with essential nutrients and has a fairly low alcohol content (around 6 – 8%), enabling it to be historically drank as a staple. The recipe is so simple that some form of makgeolli has likely been made in the Korean peninsula for millennia. I wanted to share my makgeolli, so I waited until I was having a party to make it. Because of the drink’s long history, I decided to write about it for this blog.

I don’t have too much experience making alcoholic beverages, but Maangchi makes everything look effortless, and her makgeolli sounded particularly simple if you have the right ingredients and equipment. All I needed was an electric dehydrator (bought half as a joke for my boyfriend last Christmas), rice, water, and nuruk. This last is a dried-out starter culture made from wheat and rice permeated with naturally-occurring airborne microbes. Just as makgeolli and sake share some similarities, nuruk is similar to the Japanese sake starter culture, koji. I actually bought a bag of nuruk several months ago, when I spotted it at the Korean grocery store I visited for Maangchi’s video shoot. You can generally find it at larger Korean stores or order it online, and the English label is usually something mysterious and scientific like “powdered enzyme amylase.” And by the way, here’s something I didn’t know until I bought nuruk for myself: it smells delicious! Like a sweet, fresh flour.

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Nuruk, or makgeolli starter culture.

Maangchi’s site has the full recipe I followed, along with some interesting facts about the beverage itself, which she even had analyzed by a lab for its nutritional properties. Essentially, all one has to do is cook rice, dehydrate it by machine or sunlight until it’s a hard, crunchy mass, mix with water and nuruk and let it sit for eight or nine days. Stir and strain, and you’ve got yourself a milky beverage that smells like exactly what it is (rice and hooch), but tastes soft, fruity, and lightly sweet, like a very gentle sake. Which is fine by me, because I don’t like sake much except for the whitish unfiltered kind, the variety most similar to makgeolli.

I followed Maangchi’s recipe closely, with one exception. Since I don’t have an onggi (a Korean earthenware crock), I brewed my rice liquor in a plastic bucket with a lid: specifically, this one. I put an old t-shirt under the lid and didn’t close it all the way to allow for air circulation. Others have brewed makgeolli in glass, but I can attest that it works just fine in BPA food-grade plastic.

For simplicity and clarity, no one can top Maangchi’s explanation of how to make makgeolli, so I won’t bother to repeat her entire recipe here. However, I would like to delve into the history of the beverage, which is closely intertwined with the history of Korea itself.

Long before the Korean peninsula was divided into North and South, and well before a single unified Korea, there were the Three Kingdoms: Silla, Baekje, and Goguryeo, also called Goryeo. Goryeo (the origin of the English word “Korea”) was the largest of the three, and united the Three Kingdoms under its rule in the year 918 CE. It is from post-unification Goryeo that we have the earliest literary reference to makgeolli. The drink is described along with many other liquors in a text called Jewangun-gi (“The Poetic [or Rhyming] Records of Emperors and Kings”), written around 1287 CE. There, it is referred to as ihwaju (pear blossom liquor), not because it contained pear blossoms, but because it was made in early spring, when pear trees are in bloom.

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Golden cheongju after 5 days fermentation.

Contemporary with the first native mentions of makgeolli, a Chinese text on Goryeo describes the process by which Koreans (Goreyans?) could make three different kinds of liquor from one batch. As the rice/nuruk mixure ferments, grayish sediment sinks to the bottom of the container and a clear golden liquid rises to the top. This liquid could be skimmed off and served as cheongju, “clear liquor”. Cheongju could be distilled to make the stronger, colorless soju (“burned liquor”, a reference to the heat of distillation), which remains the most-popular Korean alcohol today. As for all that sediment in the bottom of the pot, it was strained, watered down and drank as makgeolli. One could also strain and dilute the liquid for makgeolli without separating out the cheongju, which is what Maangchi does in her recipe.

The many names for makgeolli tell us much about the way it was produced and consumed in the days of the Three Kingdoms. Makgeolli itself can be translated as “roughly strained”. Another name, takju, means “murky liquor”, directly contrasting it with cheongju. The Chinese history notes that the Goryeo upper classes preferred cheongju and soju, while the common people drank their rice wine murky, and yet another name of makgeolli explicitly states its connection with the lower classes: nongju, meaning “farmer liquor.” As with ancient barley beers, the nutrition and probiotics in makgeolli would have given farmers ample refreshment during a hard day’s work, especially useful in spring planting season when the drink was made.

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Roughly straining the roughly-strained.

Altogether, primary sources from Goryeo record over 350 different varieties of liquor. With countless local variations in technique and ingredients, makgeolli, cheongju and soju were part of a vibrant tradition of Korean home-brewing that almost went extinct in the 20th century during the Japanese colonial rule of Korea (1910-1945). The Liquor Tax Law and direct suppressions of native Korean cultural practices imposed by the Japanese led to indigenous Korean liquors being overshadowed by imported foreign products. Today, there has been a resurgence of traditional Korean brewing traditions, and even makgeolli, once seen as the “roughly-strained” drink of peasant farmers, is enjoying newfound popularity. Nowadays you can find it bottled in stores and mixed into cocktails. You can also do what I did: make it yourself in a plastic bucket and serve it at a tea party.

Maangchi mentions that “homemade makgeolli is thicker, less sweet, and more filling than store sold makgeolli“, and she’s definitely right. I feel slightly silly using the word “mouthfeel”, but that’s the word that came to mind when I tasted my makgeolli. The mouthfeel was completely different than the bottled ones I’ve tasted in restaurants. Silky and full-feeling like soy milk, and lightly sweet.

Traditionally, Korean liquors are served with jeon, which is an entire diverse genre of crispy, savory pancakes. It’s a combination I highly recommend. X out of X.

Ancient Recipe: Egyptian Beer (Egypt, ca. 5000 BCE)

/ passtheflamingo / 9 Comments

“Give me 18 cups of wine; I want to drink to drunkenness, my throat is dry as straw!” ~ Words of a female partygoer in an Ancient Egyptian banquet painting

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Homemade bousa with bonus homemade glass.

At some point in the distant past, an Australopithecus taking a stroll through the East African grasslands ate some rotten fruit off the ground and got a little dizzy and giggly. That hirsute lush was the first of our ancestors to get drunk. But the first hominids to do so deliberately were the people of the ancient world: the Egyptians, Mesopotamians, Chinese and others who stumbled upon the wonderful secret of brewing beer.

Beer was invented independently by several civilizations, and may have originally been discovered by accident. If water leaked into an ancient container used to store grain, the excess moisture would cause grain to sprout, releasing new chemical compounds that altered its taste. Moisture would also foster the growth of bacteria and yeast, which would feed on the grain and produce alcohol as a waste product. And if some curious Egyptian or Sumerian (perhaps a direct descendant of the aforementioned Australopithecus) decided to taste the leaky drippings of that improperly sealed jar–bam! A life-changing discovery. Some archaeologists believe it was the rise of beer-making that directly inspired early humans to transition from a hunter-gatherer to an agricultural economy. That is, the ancients planted grain for beer before they planted it for bread.

Ancient Egyptian beer, called bousa, was a dietary staple. With more nutrients and less alcohol than modern beers (about 2%), it could be drank throughout the day and was actually safer to drink than water due to the lack of modern sanitation. Laborers were often paid in beer rations (the workers on the Great Pyramids at Giza received 4-5 liters a day). Beer was served at every Egyptian meal, especially among the lower classes. Multiple people often shared the same beer vessel using long reed straws, creating a visual effect similar to 1950s teenagers sharing an ice cream float (or modern college kids sharing a fishbowl of liquor and fruit juice at that one restaurant that doesn’t card). The straw was both social and practical: bousa is a lumpy semisolid rather than the liquid we might expect. The custom persists in some African cultures that make beer in a similar manner (here’s a picture of people sharing beer with straws at a wedding in 1980s Burundi).

Written sources record various kinds of beer flavored with different ingredients and given poetic names like “Friend’s Beer”, “Iron Beer”, or “Beer of the Protector”. Some of these variants were only made for special occasions, such as the annual “Festival of Drunkenness“. On that day, Egyptians indulged in a beer dyed red with pomegranate juice or powdered ochre (a kind of mineral clay) in honor of the ferocious lion goddess Sekhmet. According to legend, Sekhmet once threatened to devour all of Egypt, until she was tricked into thinking the red-dyed beer was blood. Literally bloodthirsty, the goddess chugged a few barrels and passed out, sparing the Egyptians from her hunger. Sekhmet was one of several goddesses associated with beer in Egyptian mythology. Viewed as an offshoot of bread-making, beer-brewing was considered a largely feminine activity.

THE RECIPE *

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First, we will malt the grain, meaning we’ll allow it to sprout and then roast it. Soak one cup of wheat berries in a bowl of water at room temperature for 8-10 hours/overnight. Drain the wheat berries and place them in a large glass jar. Cover the jar with a light cloth, such as cheesecloth, secured with a rubber band. Let stand at room temperature for 1-3 days or until you see little tails sprouting from the grains. During this time, make sure the grains stay moist but not submerged in water. Once a day, shake the jar gently to help air circulation.

Once your grains have sprouted, spread them on a baking sheet and roast them at 300 degrees Fahrenheit for about 3 hours. When done, they should be completely dry and dark brown and give off a pleasant, nutty aroma. Grind the malted grains into coarse flour in a food processor or with a mortar and pestle.

3Some Egyptian beers used bread as a starter yeast culture, and others used grain porridge, as confirmed by archaeological evidence. We’ll be making a porridge-based beer. Boil two cups of barley in two cups of water until you have a soft, mushy porridge. It should be soft enough that you can break an individual barley grain with the edge of a spoon. When your barley porridge is no longer boiling hot but still warm, put it into a pot with the ground-up wheat berries from the previous step and six cups of water. Cover and let sit at room temperature for 3 to 4 days.

When you uncover your Egyptian beer, the first thing you’ll notice is that it smells like it’s gone bad. This, of course, is because it has. The smell will dissipate completely if you take off the lid and let it air out for a while. It’s safe to drink, I promise! And it tastes completely different from the off-putting initial aroma. Very lightly sour and fizzy, with a little bit of smokiness from the roasted grain. You can also try sweetening it with honey or date syrup, or mixing it with pomegranate juice if there’s a lion-headed goddess you’re trying to intoxicate.

THE VERDICT

This beer is not bad, but it’s also not something I could picture myself ordering at a bar. The rank smell means that I have to rank it behind my Mesopotamian beer recipe, which I’ll share another time. III out of X.

* Adapted from Cooking in Ancient Civilizations by Cathy Kaufman (2006).