Makgeolli and Pajeon: A Rainy Day Delight

Makgeolli, a traditional Korean rice wine, is the beverage that comes to mind even more when the weather turns cold and rainy. ‘Makgeolli (막걸리)’, often referred to as “rice wine,” is a traditional Korean alcoholic beverage known for its milky appearance and slightly sweet taste. It’s crafted from rice, water, and nuruk (a fermentation starter), resulting in a smooth and mildly sparkling drink that’s as comforting as it is delicious.

For Koreans, makgeolli is more than just an alcoholic beverage. It holds a distinctive place in their culture and tradition. While Soju is also a popular choice, there is something distinctively comforting about a bowl (not a glass as drinking in a Korean aluminum bowl is an authentic way to drink it) of Makgeolli on a rainy day. In Korea, rainy days are often associated with a sense of nostalgia and introspection.

Makgeolli: A Staple Beverage on Rainy Days

During the construction boom of the 1970s and 1980s in Korea, rain meant halting work for construction workers far from home, prompting thoughts of their hometowns and leading them to reach for makgeolli. This tradition of enjoying rice wine, especially on rainy days, became prominent after the 1960s and gained popularity during the construction boom of the 1970s.

Makgeolli distinguishes itself from other alcoholic beverages with its delicate, slightly sweet flavor, perfectly complementing the hearty texture of pancakes. This tradition of enjoying makgeolli, particularly on rainy days, is deeply ingrained in Korean culture, symbolizing warmth and companionship amidst cold, dreary weather. Picture sharing laughter and stories over crispy pancakes and a bottle of makgeolli in a cozy, dimly lit restaurant as rain taps against the window. It’s more than just a meal; it’s an experience, a cherished tradition that brings people together and warms the soul.

Jeon: A Culinary Masterpiece

Jeon (전), a savory Korean pancake, is renowned for its crispy exterior and flavorful interior, deeply rooted in Korean culinary tradition. Originating from the Joseon Dynasty, initially known as “jeon,” it evolved to combine a variety of ingredients like scallions, seafood, and meat. The batter, comprising flour, eggs, and water, is mixed with scallions and optional additions before being pan-fried to perfection.

Variations of pajeon, such as seafood, kimchi, and meat pajeon, offer distinct tastes, each incorporating the beloved green onion, or ‘pa’, as a core ingredient. Another traditional jeon, mung bean jeon, features mung bean powder, known for its unique texture, flavor, and detoxifying properties according to Donguibogam. Nutritionally, pajeon is rich in carbohydrates, protein, essential vitamins, and antioxidants from scallions, while seafood or meat options provide omega-3 fatty acids and iron.

Beyond its culinary appeal, pajeon holds cultural significance in Korean celebrations and is a beloved street food across the country. This sentiment dates back centuries and is rooted in agricultural practices and folk beliefs. Korean-style pancakes hold a special place in this tradition. Historically, they were prepared using seasonal ingredients, making them a practical and comforting choice during rainy seasons when fresh produce was abundant.

The Perfect Pairing: Makgeolli and Pajeon

This beloved traditional pairing is deeply rooted in both tradition and practicality. Historically, during economic challenges in the 1970s, makgeolli and pajeon provided solace to the working class, with pajeon perfectly complementing the drink and filling the hunger that makgeolli alone couldn’t satisfy. The discovery of their taste harmony and nutritional compatibility, despite lacking scientific technology, is remarkable. Makgeolli’s enzymes aid digestion and soothe the stomach, complementing pajeon’s ingredients. This sacred fusion of flavors and enzymes transforms eating into a ritual of healing and nourishment, offering a fascinating journey into Korean culinary heritage and appreciation for this iconic duo.

Makgeolli in Media

In many Korean dramas, numerous scenes depict characters sharing a glass of makgeolli. This traditional beverage has deeply entrenched itself in Korean culture, appearing prominently in shows like ‘Reply 1998‘ (응답하라 1998), which enjoyed immense popularity for all age groups. In the drama, lovers enjoyed a glass of makgeolli as they sat face to face in a dimly lit restaurant. Similarly, in the series ‘Vincenzo‘ (빈센조), featuring the world-famous actor Song Joong-ki (송중기), the protagonist is depicted indulging in makgeolli. Just as wine is a staple in French or Italian meals, makgeolli accompanies Korean gatherings, akin to an indispensable friend.

A film titled “Makgeolli Will Tell You” was featured at the Seoul Independent Film Festival in 2023. The movie revolves around Dong-chun, a young elementary school student overwhelmed by her busy schedule of attending seven different private academies. One day, while alone in her hostel, Dong-chun stumbles upon a bottle of makgeolli and discovers that its fermenting process emits Morse code-like sounds. As she unravels the mystery, she begins to understand the essence of life. Makgeolli’s ticking sound during fermentation, as depicted in the film, adds to its allure, enhancing its flavor. While Dong-chun may not fully appreciate it, adults who have tasted makgeolli can attest to the joy it brings, especially when paired with greasy cuisine or enjoyed on a rainy day.

Emotional and Sensory Impact

On rainy days, popular Korean comfort foods like pajeon and makgeolli provide a sensory oasis. As rains fall outside, the sound of frying pajeon in oil is said to be reminiscent of the soothing sound of rainfall, enhancing the overall experience. In addition to being visually beautiful, these traditional cuisines arouse memories, foster connection, and offer emotional comfort. The combination of the intoxicating scent of sizzling pajeon and the calming sound of rain makes people feel as though they are being wrapped in a warm embrace amongst the drab backdrop of rainy weather. When paired with the serotonin release resulting from consumption, this sensory experience elevates and alleviates the depression of the day.

The Making of Makgeolli

In the rich tapestry of Korean culture, few things embody tradition and delight like Makgeolli, the beloved rice wine. Crafted with centuries-old techniques, its making is a labor of love reflecting Korea’s culinary heritage. Mixing rice, water, and nuruk, a fermentation starter, begins the meticulous fermentation process. Enzymes in nuruk break down rice starches into sugars, fermented into alcohol by natural yeast over days. The result? A creamy, slightly sweet beverage with a hint of fizziness, cherished for its cloudy appearance and subtle tang.

My grandmother’s Special Tip:

For an even more unique flavor, add two bruised apples to a liter of makgeolli when fermenting.

Variation of Makgeolli: Maksa

This beverage is created by blending makgeolli with soft drinks, typically combining a pitcher of makgeolli with a soda like 7Up or Sprite. Simply mix equal parts makgeolli and your preferred soft drink, add ice for a refreshing chill, and enjoy. Moreover, you can experiment with various combinations using traditional rice wine and different types of soda, making it a versatile and easy-to-make drink. If you are an avid fan of Korean variety/reality shows, “The Genius Paik 2” (장사천재 백사장 2) introduced Maksa to local customers in San Sebastian, Spain. This Korean TV reality show aired on the tvN entertainment channel in 2023.

The Best of Busan: Busan Dongrae Pajeon

Once upon a time, Dongrae green onion pancake graced the tables of kings, a regal delight. Yet, it found its true fame amidst the bustling alleys of Dongrae Market, where the largest five-day market in the Yeongnam region thrived. Here, amidst the sea breeze of Gijang, Busan, and the bounty of Busanpo’s daily catch, Dongrae Pajeon was born—a marriage of chives, rice batter, and the ocean’s treasures.

With each market day, the tantalizing aroma of millet chives and fresh seafood wafted, tempting all who passed. Soon, whispers of its divine taste spread like wildfire, and Dongrae green onion pancakes became the talk of the town, adored by all who sampled their savory delights.

The essence of Dongrae pajeon lies not in its crunch, but in its soft, moist embrace—a texture crafted with care, sealed under a lid’s gentle touch. Unlike its soy-dipped counterparts, Dongrae pajeon finds its match in vinegar sauce, a symphony of flavors where cooked chives dance with the essence of the sea. Indulge not in explanations but in the pure joy of taste, as Dongrae Pajeon invites you to savor its unique charm, one dip at a time.

Conclusion

In a world filled with hustle and bustle, there’s something profoundly comforting about embracing the simple pleasures of life – like indulging in makgeoli and Pajeon on a rainy day. So the next time the sky is gray and the rain is falling, take a moment to slow down, savor the moment, and appreciate the beauty of tradition.

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