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15 recipes found.

A festive dish made by removing fishy odors with makgeolli and vinegar, then marinating radish in natural salt and malt syrup for a firm, chewy texture, tossed in a secret spicy-sweet gochujang sauce with fresh perilla and other ingredients.

A chewy, earthy traditional acorn bread made by mixing acorn flour with fresh makgeolli and steaming it simply in a microwave.

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