Dongdongju facts for kids

Dongdongju is a special traditional drink from Gyeonggi-do, Korea. It's named "Dongdongju" because tiny pieces of cooked rice float on top of the drink while it's being made. Imagine little rice grains dancing on the surface! That's why it's also sometimes called "Buryuju," which means "floating alcohol."

Dongdongju is a type of liquor that has been enjoyed in Korea for a long time. It's known for its unique look with the floating rice and its distinct taste.

How Dongdongju is Made

Making Dongdongju involves a careful process using simple ingredients. There are two main ways to brew this traditional drink:

• One way uses non-glutinous rice, yeast, wheat flour, and water.
• The other way uses glutinous rice, yeast powder, and water.

The process of making Dongdongju has been recorded in old Korean books. For example, a book called Kyu Gon Si Ui Bang describes exactly how to brew it. This shows how important and traditional Dongdongju is in Korean culture.

A Traditional Brewing Method

In 1983, the Korean cultural assets office recognized the importance of traditional Dongdongju making. They even named a person, Kwon O soo, as a special expert in making Kyungi Dongdongju.

According to Kwon O soo's traditional method, if you start with 100 kilograms of glutinous rice, about 14 liters of water, and 15 kilograms of yeast, you can brew a large amount of Dongdongju – around 240 liters! The brewing process usually takes about 15 to 20 days.

While Dongdongju can be brewed at any time of the year, the best time to make it is often said to be from September to November. This is when the conditions might be just right for the perfect brew.

Images for kids

• 

  Brewing makgeolli

• 

  Bottled makgeolli

• 

  Different kinds of makgeolli

• 

  Makgeolli served with dubu-kimchi (tofu with stir-fried kimchi)

See also

In Spanish: Makgeolli para niños