Makgeolli vs Dongdongju: What’s the Difference Between These Korean Drinks?
.jpg "작은 항아리에 담긴 동동주") |
| Dongdongju served in a small traditional jar |
Introduction:
Hello, dear readers! Today, I’d like to introduce you to two of Korea’s most beloved traditional alcoholic beverages: Makgeolli and Dongdongju.
Let’s begin with makgeolli. Interestingly, the name itself carries two meanings in Korean: “freshly made” and “roughly made.” You might be wondering, Why would someone introduce a drink that’s hastily or roughly made? That’s a fair question—so let me explain right away. Both makgeolli and dongdongju pair beautifully with traditional Korean dishes, creating combinations that are beloved by many.
In fact, even though I’m not usually much of a drinker, I do enjoy makgeolli and dongdongju from time to time.
What exactly is Makgeolli?
Makgeolli is a milky, unfiltered rice wine made by fermenting grains—typically rice—with a natural fermentation starter called nuruk. Once the fermentation is complete, water is added to the remaining mash, and the mixture is filtered. The result is a mildly sweet and tangy drink with an alcohol content of around 6%.
This drink pairs exceptionally well with dishes I’ve introduced in previous posts—like savory Korean pancakes (buchimgae or bindaetteok). It also goes famously well with dishes like tofu served with kimchi, and the pungent, fermented skate known as hongeo. These combinations are so popular that many Koreans consider them “match made in heaven.”
Makgeolli even has an interesting place in Korean history. During the Joseon Dynasty, even when strict bans on alcohol were imposed during times of famine, makgeolli was often tolerated if consumed in small amounts, as it was considered a way to “ease hunger” rather than indulge.
It’s also worth noting that makgeolli contains a significant amount of lactic acid bacteria, which many people believe offers some health benefits. Once you fall for its charm, it’s easy to see how some might even ignore prohibition laws to enjoy it (though of course, moderation is key!).
Makgeolli isn’t a luxurious, refined spirit. Rather, it’s best enjoyed with Korean home-style dishes in a casual setting, just as it has been for centuries.
And what about Dongdongju?
Now, let’s talk about dongdongju. At first glance, dongdongju looks quite similar to makgeolli—both are milky and unfiltered. However, dongdongju is actually classified as a clear rice wine (cheongju) rather than a cloudy one (takju), which may surprise you.
In some ways, dongdongju resembles another traditional Korean drink called sikhye, which is a sweet rice beverage. One visual difference is that dongdongju is often served with fermented rice grains floating on top, giving it a distinctly rustic and traditional look.
Dongdongju also pairs wonderfully with Korean food. If you try it with grilled meats like samgyeopsal (Korean-style pork belly), the flavor experience becomes even more enjoyable.
A perfect way to cool off in the summer
Makgeolli and dongdongju each have their own unique strengths, but perhaps the best time to enjoy both is during the summer months.
Just like in many other countries, Korea experiences heatwaves, and on hot days, drinking a cool ladle of makgeolli or dongdongju straight from a traditional clay jar can be a refreshingly pleasant experience. It feels like the heat vanishes in an instant.
However, there’s a little twist: soon after drinking, you might start to feel your body warming up and wonder Why did I drink this in the heat? To be more accurate, you’ll likely find yourself thinking, Just one more glass... maybe one more after that... even as your body continues to heat up. (Yes, it happens.)
Just to clarify—at the time I’m writing this, it’s 6:58 PM on July 15th, 2025, and the current temperature in Seoul is 24.1°C (about 75.4°F). So maybe calling it a “heatwave” is a bit of an exaggeration—but it still feels like summer!
In closing:
Whether you're traveling in Korea or enjoying Korean cuisine abroad, makgeolli and dongdongju are traditional drinks worth experiencing. You’ll often find them chilled in restaurant refrigerators, just waiting to be served with a delicious Korean meal.
So if the opportunity arises, I highly recommend trying them—preferably paired with authentic Korean food.
Until then, dear readers...
See you in Seoul!