Over 20 Makgeolli, One Menu
Most people know makgeolli as a single milky rice wine, but the world of makgeolli is huge — and at Dalmakdalmak we keep more than twenty on the menu at once, one of the largest selections in Insadong. From clean everyday saeng-makgeolli to award-winning craft bottles and playful fruit and sparkling styles, there is a glass here for every palate.
This guide breaks our list into simple categories so you can order with confidence, whether it is your first bowl or your fiftieth.
The Main Styles
Saeng (raw) makgeolli is unpasteurized and alive with lactic acid bacteria — fresh, lightly fizzy, and easy to drink. Premium craft makgeolli comes from small breweries using heritage rice and longer fermentation, with deeper, wine-like complexity.
Fruit makgeolli blends peach, plum, or other fruit for a softer, sweeter glass, while sparkling makgeolli gets a champagne-like sparkle from secondary fermentation. If you are new, start light and fizzy; if you love wine, ask for a dry premium bottle.
Not Sure? Just Ask
Our staff pairs makgeolli with your food every night, so tell us what you have ordered and how you like your drinks — dry or sweet, still or sparkling — and we will pour something you will love.
Come explore the list at Dalmakdalmak, one minute from Anguk Station Exit 6 in the heart of Insadong.
