6/12/2023 0 Comments Korean dolmen![]() He launched his premium makgeolli brewery Boksoondoga in 2009. Kim Min-kyu (no relation to Kim Kyung-seop) is one brewer who had been leading the change. “We worked very hard to get rid of the established images people hold of makgeolli,” says Kim. Korean food: 40 best dishes we can't live without Two decades later, in bars across South Korea’s capital, the lackluster drink from Kim’s memory was becoming trendy, this time in the hands of a young generation of entrepreneurs and brewers. But among the boys, we drank makgeolli.” Makgeolli – with its less chic reputation – was unfit for impressing women. “When we were with women, we would drink beer. Yet he remembers his early encounter with the drink being unpleasantly sour and bitter. Kim, now an adjunct professor at Global Cyber University in Seoul, has been teaching makgeolli brewing techniques for 10 years. He and his friends would sit around a table, pouring makgeolli from a brass kettle into individual brass bowls, as is tradition. In 1989, when Kim entered college, half a gallon of makgeolli cost about 40 cents. Makgeolli, the milky and often sweet traditional rice wine from Korea, was chosen for its price, not flavor. ![]() “You know the saying, ‘alcohol consumes men?’ It was like that.” Kim Kyung-seop recalls going to cheap bars after class with his friends, where they binged on as much makgeolli as possible. ![]()
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