Differences Between Makgeolli and Dongdongju – SnackFever

Differences Between Makgeolli and Dongdongju

By Kristina Marchenko

I can pretty much guarantee that youโ€™ve heard of makgeolli, but have you heard of dongdongju? It's made of the same ingredients as makgeolli yet goes through a slightly different filtering process that results in a more grainy drink from its brother counterpart.

Let us introduce our first friend, makgeolli. The main ingredient makeup of this drink is rice and nuruk, which is a Korean fermentation starter. Like many other drinks, it can come in a variety of flavours such as chestnuts and different fruits or herbs. And just like most other Korean fermented products, the fermentation happens in large clay crocks called onggi. Of course, since this is an alcoholic beverage, there is an alcohol content with this one ranging from 6-7% making it less strong than soju. The distinguishing look of makgeolli is its very milky opaque appearance.

Our second mysterious friend is dongdongju. The name is derived from two words, dong which means โ€˜floatingโ€™ and ju which means โ€˜alcoholโ€™. The reason for the name is that when dongdongju is served, it contains pieces of rice. When the dongdongju is strained from the onggi, it allows pieces of rice to filter through letting them end up in your cup. On the other hand, makgeolli is strained so that there are no pieces of rice.

View this post on Instagram

์—ฌ๋Ÿฌ๋ถ„!!!!!! ์ €๋Š” ์ง€๊ธˆ ์ฒœ๊ตญ์— ์™€์žˆ์–ด์š”๐Ÿ‘ผ๐Ÿป๐Ÿƒ ์†”์งํžˆ ์ด ์ถ•์ œ ๋งŒ๋“œ์‹ ๋ถ„ ์ถ•์ œ ์—ด๋ฆด๋•Œ๋งˆ๋‹ค ์ธ์„ผํ‹ฐ๋ธŒ ๋ฐ›์œผ์…”์•ผ ๋œ๋‹ค๊ณ  ์ƒ๊ฐํ•ฉ๋‹ˆ๋‹ค. (์ง„์‹ฌ,์ง„์ง€,์ •์ƒ‰) #ํŒŒ๋ผ๋‹ค์ด์Šค #์ผ์‚ฐ #ํ˜ธ์ˆ˜๊ณต์› #๋ง‰๊ฑธ๋ฆฌ์ถ•์ œ #์„ธ๊ณ„์ตœ๊ณ ์˜์ถ•์ œ #๐Ÿถ #๋ง‰๊ฑธ๋ฆฌ #๋™๋™์ฃผ #๋ณต๋ถ„์ž์ฃผ #์กด๋ง› #JMT #์ฒœ๊ตญ #์ถ•์ œ #ํŽ˜์Šคํ‹ฐ๋ฒŒ #festival #heaven

A post shared by @ z.hyewon on

Dongdongju is also considered a premature drink since its fermentation process happens quicker than average taking approximately 2-4 days. This way the rice doesnโ€™t break down during the fermentation, allowing it to stay whole and float atop of your cup. If we were to compare the distinguishing flavour of makgeolli and dongdongju, it is said that dongdongju is slightly sweeter and clearer.

View this post on Instagram

#์ƒˆ์šฐ์ „ #๐Ÿค #์œก์ „ #๐Ÿ– #๋•ก์ดˆ์žฅ์œก #์–ด๋ฆฌ๊ตด์ “ #์นผ๊ตญ์ˆ˜ #๐Ÿœ #๋ง‰๊ฑธ๋ฆฌ #๋™๋™์ฃผ #๐Ÿถ #๋ถ„ํ‹€ #์–‘์žฌ #์–‘์žฌ๋ง›์ง‘ #์–‘์žฌ์—ญ #์–‘์žฌ์—ญ๋ง›์ง‘ #์„œ์ดˆ #์„œ์ดˆ๋ง›์ง‘ #๊ฐ•๋‚จ #๊ฐ•๋‚จ๋ง›์ง‘ #๊ฐ•๋‚จ์—ญ #๊ฐ•๋‚จ์—ญ๋ง›์ง‘ #๋จน๋ฐฉ #๋จน์Šคํƒ€๊ทธ๋žจ #๋ง›์Šคํƒ€๊ทธ๋žจ #ํ‘ธ๋“œ์Šคํƒ€๊ทธ๋žจ #๋ฐ์ผ๋ฆฌํ‘ธ๋“œ #์ˆ ์Šคํƒ€๊ทธ๋žจ #์šฐ์ •์Šคํƒ€๊ทธ๋žจ #์•„๋ฃจ๋ฏธ์‹ํšŒ ๊บ„์•„์•„ ๋“œ๋””์–ด ๋ถ„ํ‹€ ๋ญํ•˜๋‚˜ ๋น ์ง€์ง€ ์•Š๋Š” ๋ง›์ง‘ ์–ด๋ฆฌ๊ตด์ “์— ๋ฐฅํ•œ๊ณต๊ธฐ ๋š๋”ฑ ๋งˆ๋ฌด๋ฆฌ๋Š” ์นผ๊ตญ์ˆ˜ ์ด์ง‘ ๋ง‰๊ฑธ๋ฆฌ๋„ ์ง„์งœ ๐Ÿ‘๐Ÿป ๊ธ‰๋งŒ๋‚จ์— ๋ฃฐ๋ฃจ๋ž„๋ผ ๋ฃฐ๋ž„๋ผ ํ˜ธ๋กœ๋ก ํ˜ธ๋กœ๋ก ํ›„๋ฆ…์ฑฑ ๊ท€์š”๋ฏธ ๋Œ•๋Œ•์ด ๋ญ‰์น˜์™€ ๐Ÿถ ๐Ÿ’•๋‹ค๋‹ค๋‹ค๋‹ค๋‹ค ๋ง›์žˆ์ช„์–ด์–ด์–ด์–ด์–ด์–ด๐Ÿคค๐Ÿคค๐Ÿคคโค๏ธ

A post shared by ๊น€์•„๋ฆ„๋ฃจ๋ฏธ๋ฅด๋ฏธ๋กœ๋ฏธ๋ฆ„์ด๋ฆ„๐Ÿ’• (@bono1025) on

Let me explain the brewing process in a little more detail. While the alcoholic drink is fermenting in the onggi, there is a separation process that happens. Thus, the brew is separated into 3 different layers: the bottom layer takju becomes makgeolli once itโ€™s mixed with water; the middle layer is called cheongju which can be distilled to make soju, and the outermost layer consists of the rice particles. During the retrieval of the different layers a wicker basket is used, and due to its structural design it lets through pieces of rice which make up the dongdongju. Now you have your brew of fermented rice with a nice texture to keep you company. Cheers!

Older Post
Newer Post
Close (esc)

Popup

Use this popup to embed a mailing list sign up form. Alternatively use it as a simple call to action with a link to a product or a page.

Age verification

By clicking enter you are verifying that you are old enough to consume alcohol.

Search

Shopping Cart

Your cart is currently empty.
Shop now