This Man's Cook Makgeolli Alcohol Bread

Name: This Man's Cook Makgeolli Alcohol Bread
Cook time: 220 min
Total time: 220 min
Yield: 6 servings
Cuisine: Korean
Ingredients: strong flour 5 cups (650g); fresh makgeolli 3 cups (600ml); milk 100ml; sugar 1 cup; salt 1 teaspoon; yeast 2g; eggs 2; raisins as needed

A nostalgic street snack, makgeolli alcohol bread made with fresh makgeolli and yeast to shorten fermentation time and maximize chewiness using strong flour.

220 min Difficulty Normal Snacks & desserts

Main ingredients

strong flourfresh makgeollimilkyeasteggraisins

Ingredients needed 6 servings

strong flour 5 cups (650g)
fresh makgeolli 3 cups (600ml)
milk 100ml

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strong flour fresh makgeolli milk yeast egg raisins

Yoon Joomo's Yuja Makgeolli

A delightful homemade traditional wine brewed by combining glutinous rice godubap with traditional nuruk and fragrant yuja-cheong.

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This Man's Cook's Makgeolli Pork Braised in Makgeolli

A succulent pork belly stew with perfect off-flavors eliminated using makgeolli and doenjang, enhanced by gentle simmering and steaming for maximum tenderness

75minNormalMeat & mains

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meat dishentertaining dishalcohol pairing

sugar 1 cup

salt 1 teaspoon

yeast 2g

eggs 2

raisins as needed

Recipe

Sift 5 cups of strong flour into a large bowl to ensure it’s free of lumps and has a fine texture.
Add 3 cups of fresh makgeolli, 100ml of milk, 1 cup of sugar, 1 teaspoon of salt, 2g of yeast, and 2 eggs to the sifted flour.
Mix all ingredients thoroughly until no dry flour remains, creating a slightly runny, pourable dough.
Cover the dough bowl with plastic wrap, then place a cloth or towel over it, and leave in the warmest spot at home for fermentation.
Let the dough rise until it doubles in size (about 3 hours with added yeast, about 6 hours using only makgeolli).
Lay a damp cloth on a steamer tray, then evenly spread the fermented dough over it.
Sprinkle raisins or your preferred bean topping evenly over the dough surface for decoration.
Place the tray into a steamer with boiling water, cover tightly, and steam over high heat for about 30 minutes.
When tested with a chopstick, if no sticky dough clings to it, turn off the heat, remove the bread, and slice into serving-sized pieces.

Mix sifted strong flour with fresh makgeolli, milk, sugar, salt, yeast, and eggs to form a thin dough.
Seal the dough and let it ferment in a warm place for 3–6 hours until it doubles in volume.
Place the dough with raisins onto a cloth-lined steamer tray and steam over boiling water for 30 minutes to finish.

Cooking tips

Use fresh makgeolli that contains live yeast—avoid sterilized makgeolli, as it won’t ferment properly.
Avoid over-fermenting, as this can lead to excessive sourness and alcohol aroma; monitor the rising process and adjust time accordingly.
Strong flour produces a more chewy texture due to higher gluten content, but if unavailable, medium flour can be substituted without issue.
If sticky dough still comes out when testing with a chopstick after 30 minutes, cover the pot again and steam an additional 5–10 minutes.

Recommended for

Those who want to make nostalgic, moist and chewy alcohol bread at home.
People looking for a unique traditional winter snack recipe to enjoy with children.

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40minEasyMeat & mains

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This Man's Cook Makgeolli Alcohol Bread

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Ingredients needed 🛒6 servings