Podcasts about makgeolli

Südkorea ist im weltweiten Vergleich stets unter den Ländern, mit dem höchsten Alkoholkonsum. Der gemeinsame Genuss von Alkohol ist ein wichtiger und bedeutsamer Teil der koreanischen Kultur, der im Alltag allgegenwärtig ist - zur großen Freude mancher, und zum Leid anderer. Heute erklären wir euch alle Hintergründe und berichten von unseren Erfahrungen.

Alice Jun is the founder and brewer at Hana Makgeolli, an artisanal Korean rice wine producer based in Brooklyn, New York. She's dedicated her life to uplifting sool as an artisanal drink here in the US by using only organic rice, nuruk (fermentation starter), and traditional brewing methods to achieve complex flavors, and it's so fun to have her on the show to go deep on this special, rising beverage category. Do you enjoy This Is TASTE? Drop us a review on Apple, or star us on Spotify. We'd love to hear from you. MORE FROM HANA MAKGEOLLIAmerican Makgeolli [Grub Street]Fruity, Sweet, and a Little Sour, Makgeolli Is Perfect for Springtime Sipping [Food and Wine]Makgeolli Magnate Alice Jun Is Spreading Korean Culture, One Bottle at a Time [Saveur]See Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Today's guest is Alice Jun, founder of Hana Makgeolli, the artisanal Korean rice wine producer based in Brooklyn. She was introduced to makgeolli at a young age, helping her father brew batches at home throughout her childhood. During her time at NYU, Alice began brewing rice wine on her own, a hobby that turned into a series of pop-up dinners, tastings, and parties. After graduation, Alice began working as a consultant at Deloitte, but continued to devote her weekends to her brewing practice. In 2017, she  made her passion her full-time profession and launched Hana Makgeolli with aspirations of becoming the foremost artisanal makgeolli brand in the United States.Alice shares how she went from making makgeolli in her dorm to building a production facility and tasting room in Brooklyn and connecting with her Korean American roots. Don't miss her chat with host Abena Anim-Somuah or her voicemail to her future self!Thank you to Kerrygold for supporting our podcast. Learn more about Kerrygold's butter & cheese here.More on Alice: Hana Makgeolli, websiteFollow Abena on InstagramCherry Bombe on InstagramFuture Of Food Is You transcripts can be found hereSubscribe to Cherry Bombe Magazine and get free shippingHosted by Abena Anim-SomuahProduced by Kerry Diamond and Catherine BakerEdited by Jenna SadhuEditorial Assistant Londyn CrenshawRecorded at CityVox Studios in NYCThe Future Of Food Is You is a production of The Cherry Bombe Podcast Network

Heute haben wir unseren ersten Gast! Wir entführen euch in dieser Folge in ein Suljib, in der wir traditionell, koreanischen Reiswein trinken und in alten Zeiten und Erinnerungen schwelgen. Frauen aufreissen, Real-live Tinder und ein Bild, das Anfang 2000 in der Korean Community die Runde gemacht hat. Freut euch, wenn wir in "Makgeolli Laune" aus dem Nähkästchen plaudern.

South Korea has a plethora of regional brews that are slowly finding their way internationally. Today we speak with Carol Pak, Founder of Sool about her journey creating Makgeolli and Soju for the North American market .  A Columbia Business School MBA alum, Carol is a native New Yorker who wants to introduce the world to the magic of Korean spirits and elixirs. Previously part of ZX Ventures (owned by AB InBev), Carol developed a new beverage brand in China which opened her eyes to the possibility of introducing a new beverage category to the West. In 2017, she started Sool to globalize Korean alcoholic beverages. In this podcast we will dive into the background and culture of the Korean alcohols Soju and Makgeolli, why she's so passionate about this mission, the rise of K-pop and K-culture in general, and how she created Makku and Soku, the first American-crafted Makgeolli and Soju, respectively. An expert in the art of alcoholic product launches, Carol Pak is here to show that Korea should be top of mind the next time you're looking to imbibe.Find out more: www.drinksool.comConnect with them on Instagram  & Facebook Since 2016, Bottled in China brings you into the food and drink scene through conversations with the some of the most happening personalities. Hosted by Emilie Steckenborn, the show is your one spot for all things food, beer, wine and spirits from across the world. Connect with us on LinkedIn or Instagram @bottled.in.china Podcast available on iTunes, Spotify , online or wherever you listen to your episodes! 

In this latest episode [no. 34] of the 'NoSoKoPo', recorded in Seoul, Jay speaks to a man of many talents, An Sonjae (안선재) aka Brother Anthony / Brother Anthony of Taizé.An Sonjae is a writer, translator, scholar and naturalized Korean citizen but also quite an expert on various aspects of Korean culture.In what is a shorter interview that our recent ones, Jay and Brother Anthony manage to cover various topics and these include the origin of An Sonjae's name, becoming a Korean citizen, how he got into translation and more.Although this epsiode - and therefore interview - is under 30 minutes in length, it's likely that An Sonjae will make a return to the Not So Korean Podcast at a later date and when we can focus on one or two of so many of his talents or areas of expertise.We would like to thank to thank An Sonjae / Brother Anthony once again, and not only for sparing his time, but also for spending quite a bit of time with Jay on his most recent trip to South Korea (a little of which is spoken about in the introduction segment of this epsiode.FURTHER INFO:Details about subjects covered or touched on in this episode and recent ones can be found below.AN SONJAE / Brother Anthony of Taizé:http://anthony.sogang.ac.krJason Verney's "REPARATION":http://www.Instagram.com/Reparation_Film (@Reparation_Film) https://www.imdb.com/name/nm6732314/https://youtu.be/UHr9fpvr7M4 (TRAILER)https://youtu.be/QOEy-VMs7ns (Q & A - one of a few)[JASON and TIMOTHY's podcast episodes can ALSO be found in this PLAYLIST: https://youtube.com/playlist?list=PLi-ZZE-1zF1M50lsEie0d_oqMm2Tq3i-J]#NewMalden#KoreaTownThe introduction segment was recorded on 13th July 2023. The interview was conducted and recorded on 7th September 2022.The music featured in this show is by the wonderful Kaya:http://www.kaya-music.co.ukSHOW INFOThe Not So Korean Podcast with Jay & Tim is recorded live from New Malden, the UK and Europe's largest Koreatown. We bring you news, topics of conversation, and interviews related to the Korean community and K-Culture.LINKShttp://www.Instagram.com/NotSoKoreanPodcasthttp://www.Facebook.com/NotSoKoreanPodcast https://www.Facebook.com/groups/394611638703383 (Community / Discussion) https://Twitter.com/NoSoKoPo PODCASTALL NoSoKoPO LINKShttps://linktr.ee/NotSoKoreanPodcastWebsite: https://NotSoKoreanPodcast.comYouTube: https://YouTube.com/JasonVerney (@JasonVerney / "Jason K-Town Veney)Alt. Youtube: https://www.youtube.com/@notsokoreanpodcast2788 (@notsokoreanpodcast)Spotify: https://open.spotify.com/show/011IZHc3G4yl39Ep2BF6OXiTunes / Apple Podcasts: https://podcasts.apple.com/gb/podcast/the-not-so-korean-podcast/id1576936240Amazon Music/PodcastsAudibleGoogle PodcastsSpreaker: https://www.spreaker.com/show/the-not-so-korean-podcast [and all good Podcast platforms]VIDEO / SOUND:Edited & Engineered by Jason VerneyARTWORK: Designed [but not Drawn] by Jason Verney

Le fermentazioni sono antiche come il mondo. In occidente sono pochi gli alimenti fermentati, anche se molto comuni, come pane, vino, yogurt, salumi e formaggi. Nel resto del mondo, però, esistono infiniti modi e stili usati per arricchire gli alimenti di proteine e vitamine pregiate. Lorenzo Biagiarelli ci porta in giro per il mondo alla scoperta di una pratica che sarà sempre più protagonista nella nostra cucina. Andremo in Corea a scoprire il Kimchi e il Makgeolli con Fabrizio Ferrari, chef stellato italiano che vive e lavora in Corea. Poi andremo a conoscere i laboratori di fermentazione di uno dei migliori ristoranti del mondo, il Noma di Copenaghen, grazie a Fulvio Vailati Canta, micologo e docente della scuola di cucina Alma di Colorno.

Il Makgeolli (막걸리) è stato per secoli la bevanda preferita dai coreani, poi qualcosa è cambiato, ma si sa, i grandi amori fanno giri immensi e poi ritornano e così è stato per il Makgeolli. Scopri tutto quello che c'è da sapere sulla bevanda più antica e amata dai coreani e poi commenta sulle pagine social di Mugunghwa Dream

Jen is sick, so Sung Hee is filling in. In this episode, we recap and analyze Episode 14 of It's Okay to Not Be Okay, the hit K Drama on Netflix. In this episode, the story is The Hand, The Monkfish. We think this story is autobiographical for Meun Young, whose mom thought she was perfect and protected her and kept her in the cursed castle.We learn that Nurse Park is Meun Young's mom and turns out that she killed the Moon brothers' mom. It also appears that she killed Meun Young's dad by pulling the plug on the machines keeping him alive. Meun Young runs away when she learns who her mom is. We learn more about Meun Young's mom, including her medical background and how she stayed at the hospital for 20 years to watch her husband suffer. At the end of the show, Do Hui Jae convinces Sang Tae to go with her and they end up at the cursed castle, with Sang Tae unconscious or dead.We talk about how Gang Tae, Sang Tae and Meun Young are processing the fact that Nurse Park is Meun Young's mom and how they are protecting each other. The publisher and Ju-ri are starting to show their feelings toward each other. We also get an update on some of the patients at the OK Hospital.At the end of the show, Joanna and Jen discuss the shows they are considering for Season 3 of K Drama Chat.References:Butterfly by BTSWhat is makgeolli?

Freelance art writer (often for the New York Times) and past guest royalty Andrew Russeth talks about: Why he moved to Seoul, South Korea, where he's expanded his freelance writing opportunities; a book on Chris Burden's unrealized sculpture projects, which he wrote about for the New York Times- the book includes a one-stop pneumatic subway under the Gagosian gallery; artists using assistants, and the optics that go along with the various levels of production that certain artists employ, for us as viewers of their work; the art scene(s) and community in greater Seoul, which has a metropolitan population of 25 million, nearly half that of the whole country of South Korea; the vast artist-run gallery scene in Seoul; how some of the trends in Korean contemporary art overlap with international contemporary art, including airbrushed figuration, humor, and meme culture; and last but not least, Andrew holds forth on South Korea's incredible food and drink culture (including Bibimbap and soju), which has been heaven for him.

Today, we'll be discussing Episode 9 of Hotel Del Luna. At the beginning of the episode, Koo Chan Sung finds that he has been abandoned by Man Wol and her staff. The hotel has moved to the countryside. A good portion of the episode is devoted to Koo Chan Sung trying to get back to the hotel, which he does, after a visit to see Mago, and by accompanying the recently deceased hotel Chairman. There is a side story with a Guardian of the Well, who abandoned his well because he was drying out, and wanted to leave the villagers while they would still miss him. The second side story involves Yoona and Hyeung Jun, who unwittingly discover the mass grave of six victims.  At the end of the episode, we see a reincarnated Yeon-woo, who turns out to be the detective in charge of the murders.We do a short recap of the show, and then we dive deep into the episode. We discuss:Another beautiful song from the Hotel Del Luna OST. This time it's “At the End” by Kim Chung Ha.How Man Wol abandoned Koo Chan Sung because she didn't want him to put him in any more danger.Koo Chan Sung's visit to Mago, where they argue about his role in Man Wol's life.How both Koo Chan Sung  and Jang Man Wol are in conflict with themselves and their emotions.How we learn a little more about Mr. Kim, the bartender.Dan Pink's World Regret Survey, where you can take the survey and read regrets from around the world.How regrets and grudges are so bad for you because they consume you and keep you from moving on with your life.How we weren't crazy about the story about the Guardian of the Well.The K Drama elements of the wrist grab and lots of alcohol.Our favorite Man Wol outfits.The gorgeous cinematography of Hotel Del Luna.The shows we're watching now, specifically Selling Sunset and Memories of the Alhambra.References:Comprehensive analysis of Hotel Del Luna's gorgeous cinematography Gif of some of the Dutch angle shots in Hotel Del Luna Dan Pink's World Regret Survey 

One of the hosts isn't allowed to drink in 2022 so he thought it'd be a great idea to interview the CEO of an Asian alcohol company. Carol Pak is the creator of Makku, a modern day twist on one of Korea's oldest alcoholic drinks Makgeolli. Carol discusses the difficulties of introducing an unknown beverage to a western audience, and the dual struggle of being a female + Asian entrepreneur. Ben wakes up on the table of a laundromat. Lingjie discovers an email time machine. And Carol owes Ben gas money. Come listen to The Worst Asian Podcast.DrinkSool - Makku and Sokuwww.instagram.com/drinksoolwww.drinksool.com-------------------------------------------A couple Asian American millennials give our worst opinions on all things Asian. Come waste your time listening to us discuss what's trending in relevant Asian news, society, culture, lifestyle, race, comedy, and media. The Worst Asian Podcast.-------------------------------------------FOLLOW US EVERYWHERE @WorstAsianPod► INSTAGRAM: https://www.instagram.com/worstasianpod► TWITTER: https://twitter.com/worstasianpod► TIKTOK: https://www.tiktok.com/@worstasianpod► YOUTUBE: https://bit.ly/3Agv8Aj► FACEBOOK: https://www.facebook.com/worstasianpod► WEBSITE: https://worstasianpod.com-------------------------------------------► INQUIRIES: WorstAsianPodcast@Gmail.com-------------------------------------------► SUPPORT US FOR FREE, Amazon referral link: https://amzn.to/3fsNCG1-------------------------------------------OUR PODCAST RECORDING GEAR:► Rode Podmic Microphone: https://amzn.to/3h5HuUU► Zoom Podtrak P4 Recorder: https://amzn.to/3h8OX5z-------------------------------------------#makku #soku #drinksool #soju #makgeolli #carolpak #asianentrepreneur #drinking #asianalcohol #asiandrinks asianpodcast #asianpodcasters #asianamerican #asian #asians #podcast #asiancomedy #asianmillennials #proudtobeasian #asianpride #asiancommunity #representationmatters #asianrepresentation #asianculture #asianlife #aapi #funny #comedy #flushing #asianmemes #yappie #asianmen #asianboy #asianguy #asiannews #asianstyle #millennials #stopasianhate #Asianqualifiers #veryasian #asianpopculture #asianexcellence #japan #japanese #korea #korean #kpop #china #chinese #chinatown #koreatown #ktown #ctownAdvertising Inquiries: https://redcircle.com/brandsPrivacy & Opt-Out: https://redcircle.com/privacy

Let's take a look at the trendy foods, timeless classics and famous restaurants enjoyed by Koreans. Today's Korean Food: 막걸리 (Makgeolli)

From the misty Canadian isle of Vancouver Island, returns the modern day renaissance-man of the comic book world. That’s right folks, he does it all. Simon Roy, unknowingly, returns to the comic domain of the Blue Tiger, and he’s bringing multiple servings of fresh milk! We catch up and talk his latest projects, concepting, collaborating, channeling of Tim and Eric energies (“Great Job”), and the brutal kicks of classic Kung Fu cinema. He’s rolling out a new sci-fi comedy, Griz Grobus! Currently being published through the Webtoon platform, it’s everything you want in a web-comic. Also it’s free to read, so check it now while it’s just starting to get rolling!Maybe you missed the kickstarter campaign a while back? Well, you are in luck my fuzzy friend because the collected stories of “GRIP OF THE KOMBINAT” is coming to shelves this June.We delved into the collaborative process of the mind melding between Simon and Damon Gentry as they plotted and manifested this bizarrely brilliant GN. Their secret ingredient?… (whispers) Classic Kung Fu films. In the process, the duo, may have also created the greatest campaign video in the history of Kickstarter. Legends aren’t born, they’re made.Enjoyed the episode? Then don’t be stingy! GIVE’EM THE REVENGE! Bare your stripes for the world to see!This episode is unofficially brought to you by MAKGEOLLI! This is a public episode. If you would like to discuss this with other subscribers or get access to bonus episodes, visit bluetigerrevenge.substack.com

We chat with John Rugg today from Sawtelle Sake; Japanese inspired and California made. It all started when his partner Troy Nakamatsu did an experiment because he was challenged by his coworker to make his own Korean rice drink called Makgeolli – a more crude version of sake. The competitive edge came out and before they knew it Sawtelle Sake was born... Taking it from grassroots with friends and family, launching during the pandemic, juggling a brand new family - to a legit sake brewery and an established clientele. Jon gives advice on starting a business, growth, and how not to be afraid to ask for help and talk to people to build your team. Forming partnerships was everything!! Cheers to good health, good company, and good luck from Los Angeles.

Korea24 – 2021.08.05. (Thursday) News Briefing: President Moon Jae-in has said South Korea will aim to become the world's fifth largest vaccine-producing nation by 2025. Meanwhile, the nation reports the fourth highest daily infection count to date, at 1,776 new cases. (Koo Hee-jin) Going for Gold with Mark Wilson-Choi: Team Korea face USA in the men’s baseball event, after losing to Japan on Wednesday. Meanwhile, Team Korea falls behind in the women's golf, but 17-year old Seo Chae-hyun impresses in the women's Sport Climbing event. In-Depth News Analysis (Korean Politics Digest): Affiliate Professor Kim Byung-joo from Hankuk University of Foreign Studies and Law Professor Cho Hee-kyung from Hongik University discuss the second TV debate among presidential aspirants of the ruling Democratic Party… as well as the leading opposition presidential contender Yoon Seok-youl’s surprise decision to finally join the main opposition People Power Party last week. Korea Trending with Lee Ju-young: Over 160 customers from two kimbap restaurants of the same chain suffer from suspected food poisoning (분당 169명 식중독 마녀김밥...“두렵지만 숨지 않겠다” 사과). Meanwhile, lung x-rays of COVID-19 patients are showing the difference vaccines can make(뿌연 백신 미접종 환자 폐… 백신 맞은 감염자 폐는 깨끗했다). And former members of the K-Pop group Sistar, Hyolyn and Dasom, have teamed up again for a new song (효린X다솜, '둘 중에 골라' 티저 오픈…여름=흥행불패 신화 잇는다). Explore Korea: Today is one for the foodies! Hannah Roberts from Moon Bear Travel will be introducing some of the most popular food and drink pairings in Korea, including Chimaek, Jeon and Makgeolli, and more.

In this 2 Cent Episode of Misinformed Well intended Roberto asks the question, what does it mean to be rich.  Are you rich because you have a lot of money or are you rich because you have an abundant life filled with things you love.   Roberto shares his thoughts on the differences between Ramit Sethi's,  I Will Teach You to Be Rich book and Dave Ramsey's The Total Money Makeover.   In How Was Your Week, Roberto has a catnap and Elise shares Griffin's first meeting with his BFF since the pandemic.   Favorites include Little Debbie Oatmeal Creme Pies and Korean rice wine...you can all guess which one is whose.   In corrections Elise admits to being misinformed for the Coolness episode.  Follow us on Instagram, Facebook, & Twitter!https://www.instagram.com/misinformedwellintendedpodcast/https://www.facebook.com/misinformedwellintendedpodcast/https://twitter.com/MiWiPodcastEmail:misinformedwellintended@gmail.comSources:https://www.youtube.com/watch?v=_NgA9dZC5qohttps://www.ramseysolutions.com/dave-ramsey-7-baby-steps?utm_source=google&utm_id=go_cmp-197939186_adg-10546208546_ad-352672062619_kwd-287161584_dev-c_ext-_prd-&gclid=CjwKCAjww-CGBhALEiwAQzWxOoxCT8bsbvzaYbPnwqWxqZNdtmcNGyhtfpvR0VXwyZYlWmK7GWid8RoCM3kQAvD_BwEhttps://www.amazon.com/Total-Money-Makeover-Financial-Fitness/dp/159555078X/ref=sr_1_4?crid=1REP1E2H2K49L&dchild=1&keywords=dave+ramsey+total+money+makeover&qid=1624794890&s=books&sprefix=Dave+Ramsey%2Cstripbooks%2C161&sr=1-4https://www.amazon.com/Will-Teach-You-Rich-Second/dp/1523505745https://en.wikipedia.org/wiki/Makgeollihttps://en.wikipedia.org/wiki/Cool_(aesthetic)

Bekannt für die Liebe zum Soju, was trinkt man in Korea? Wir geben eine Einführung in die koreanische Trinkkultur und berichten von unseren Erfahrungen!

The continuously growing industry of Korean alcohol in both local and overseas communities has been a trend for years now, especially because of the exposure it gets locally.   Are you one of those people who have always been interested with Korean alcohol, but there's not many resources for you to use in order to brew? Do you have access to resources that will give you a taste of what Korean alcohol is like, but you're having a hard time understanding what the text on the bottles says?   If you're here to learn more about Korean alcohol and its industry, then you're on the right path! Listen and be our guest as Julia guides you towards the world of brewing.  Julia Mellor is the first non-Korean specialist in Korean traditional alcohol and founder of The Sool Company, a resource for Korean alcohol education and consulting.  In this episode, Julia talks about the Korean alcohol industry, what is special about it, and how big it's getting overseas. Here, she mentions how you can start brewing in the comfort of your home while enjoying the unique yet wonderful taste of Korean alcohol.    What you will learn from this episode:  Discover the fast growing industry of Korean alcohol in today's world Know what makes Korean alcohol special Find out where you can find resources to brew at the comfort of your own home without having a hard time learning the language   “Everybody can have a piece of this world. It's a blue ocean market; there are so many aspects to it, so it's really down to your creativity of how you want to be a part of it.”  – Julia Mellor    Topics Covered:  01:31 – Julia describes her ideal clients.  01:54 – Problems Julia solves for her clients: Helping explain resources that are in the Korean language as she translates things into English.  02:29 – The typical symptoms; Not understanding how alcohol has changed and taking it into people's own countries or areas of interests.  03:15 – The mistakes; Using the free information route by finding resources from YouTube and the internet.  04:09 – Julia's valuable free action: See Julia's online classes' preview to see what interests you in the how-to's of brewing at home.  04:44 – Julia's Valuable Free Resource: Visit Julia's website www.thesoolcompany.com and get access to downloadable PDFs about Korean alcohol.  05:32 – The most impactful book/concept/program/talk: A podcast episode about a specialist in raising goats who was able to have a very successful business in a very small niche.  06:35 – Question that she should have been asked: “How popular can Korean alcohol be overseas?”  08:01 – Bonus question: What makes Korean alcohol like Makgeolli special?    Key Takeaways:  “A lot of people do tend to go the free information route by using resources like YouTube and the internet and things like that. A lot of them are inaccurate. A lot of them are just experimentations and people that are just trying it out for themselves.” – Julia Mellor  “One of the ways that Korean alcohol can become super popular and successful around the world is when people take that knowledge and know-how and create breweries themselves in their local spaces.” – Julia Mellor  “Everybody can have a piece of this world. It's a blue ocean market; there's so many aspects to it, and it's really down to your creativity of how you want to be a part of it.” – Julia Mellor    People / Resources Mentioned:  The Sool Company    Ways to Connect with Julia Mellor:  Website: thesoolcompany.com  LinkedIn: https://www.linkedin.com/in/julia-mellor-338808111/    Ways to Connect with Howard Whiteson:  Website: https://www.wealthwithoutborders.net Podcast: https://www.wealthwithoutborders.net/podcast/  LinkedIn: https://www.linkedin.com/in/howardwhiteson 

My guest  this week is Alice Jun.  Alice is an entrepreneur and founder of Hana Makgeolli, an artisanal korean rice wine, brewed and bottled in Greenpoint, Brooklyn.  Together with her business partner, John, they are making makgeolli using organic rice, a natural wild fermentation process, and traditional methods, creating a complex and nuanced alcoholic beverage.   Alice learned to brew makgeolli from her father and bringing a longtime family tradition to fruition as a business is not only a labor of love, but a means of staying connected to her family in Korea.   She and John are building a unique business that fuses their heritage, traditional brewing, and innovation to a product category that truly has not developed in the United States. If you're interested in trying Hana Makgeolli, they are shipping nationwide and available for local pickup at the brewery if you're in there NYC area.  Their website is https://www.hanamakgeolli.com/ You can connect with them on Instagram @hanamakgeolli Also, if you're interested in trying Dhamaka, the restaurant I recently visited and discussed in the beginning of this podcast, they can be found at https://www.dhamaka.nyc/

Word of the week: WINE - Join Allie and Hannah over a glass of wine or makgeolli for these fun facts about Korean booze and drinking culture. For more slightly intoxicated episodes, check out Season 1: Beer! --- Send in a voice message: https://anchor.fm/whatshanyourmind/message

Hi everyone, welcome back to another episode of the Loud Slurp podcast! For this episode, we are so glad to have Carol Pak, the founder and CEO of Makku to recount her journey from working at the venture division of the world's largest alcohol company AB InBev to launching Makku, a company dedicated to reinventing the traditional Korean alcohol makgeolli. In this engrossing conversation, Carol tells the origin story of the popular Korean drink makgeolli and how she envisions the sweet, milky, tangy, alcoholic drink as part of the modern American diet. She also candidly shares with us what it's like to be a woman entrepreneur in a male-dominated industry and during the tumultuous time that is COVID-19. If you like this episode, please subscribe to the Loud Slurp podcast on Apple Podcasts and rate us. We are now on Twitter @LoudSlurp and Instagram (@loud.slurp) if you'd like to get our latest podcast updates and behind-the-scenes tidbits. Please also follow our guest Carol on Instagram @caroljpak and DM us what other topics about Asian culture and cuisine you'd like to hear about on the Loud Slurp podcast!

We recorded a couple days late for Election Night, with no winner in site. Covid is sweeping the globe! we look into the rises. Water found on the moon… in the sun! Chile voted to rewrite its constitution. Doctor in India pays $41,600 for Aladdin’s lamp. Camilo brought Makgeolli and made popsicles with it. McDonalds fan tracks their ice cream outages, Machu Picchu, Quick News, Weather, and more… PLEASE, LIKE, FOLLOW, COMMENT, and SUBSCRIBE!! It really helps… Available Everywhere! www.BWSSPodcast.com Facebook @BWSSPodcast Twitter @BWSSPodcast Instagram @BWSSCast

Alice is a Korean-American producing her own makgeolli in her very own brewery out in Greenpoint, Brooklyn. We touch exclusively on how she’s cultivated such an interest and admiration for makgeolli and how right now is the perfect time to introduce the beverage. Website: https://www.hanamakgeolli.com

Carol Pak is the founder of Makku, dubbed “America’s first craft makgeolli.” Makgeolli is the lesser-known alcoholic choice in comparison to the widely popular soju. However, it is considered Korea’s oldest. Carol decided to take this old-school beverage and bring it to market for a modern audience.

What we covered in this episode Chef Jeremy Umansky mentions that they were really fortunate that a good half of our business before the pandemic was to-go-food. They have greatly pared down the amount of offerings that we've been been doing on a given day.  He lists some of the pickles they were making during the pandemic: kosher dill pickle, green bean pickles, cucumber pickles, and Koji cabbage pickle. We talked about what got him into fermentation ad how he discovered Koji. Chef Jeremy Umansky explains that Koji is the backbone of many foods in Asia, especially the core ingredient like amino pastes like Miso and alcohols like Makgeolli or sake, and, some soy sauce like Shochu. So many of them cannot be made without Koji. He presents his book Koji Alchemy.  It is not a cookbook in the traditional sense. Chef Jeremy Umansky wanted to give people the tools to explore and use Koji through their own cultural lens. He explains that Koji don't shorten the curing time but it can bring down the drying time by as much as 60%.  At Larder Delicatessen in Ohio City, the two things they offer all the time are their pastrami sandwich and their fried chicken sandwich. And in both of those, they use Koji.  Chef Jeremy Umansky describes his creative process as collaborative because when you're making food to serve to large amounts of people, you have so many varying degrees of preferences for different things. So working as a team is really important. Seasonality is the driver and the inspiration. Enjoying something that is so special that you hold it in high regard. Chef Jeremy Umansky shares his past problems with drug and alcohol and the big focus of the restaurant industry needs to be that you can work in this profession, you can embrace it and you don't need those things. Series of rapid-fire questions. Link to the podcast episode on Apple Podcast  Links to other episodes in Cleveland, OH Conversation with Chef Brett Sawyer Submitted questions from podcast listeners Chef Jeremy Umansky's fried chicken sandwich recipe The fried chicken sandwich, it starts with a bun that we made, and it's a buttermilk bread recipe in which we culture the buttermilk with Koji first. And it adds this wonderful, cheesy note that's above and what buttermilk would normally have. So we do that. We bake the bread, the chicken itself, you know, for those of you that, that kind of want to do this at home. We make a marinade of two parts buttermilk. So one part amazake, which is a liquid version of Koji, and we marinate the chicken in there with a little bit of salt. We put a little bit of either hot sauce or cayenne in there, and our house spice mixture, which is a blend of toasted yeast. We take just regular baker's yeast and we toast it. And then oven for about a 350 degree oven for about 45 minutes to an hour untill it's just golden brown and malty. And we blend that with some caraway and juniper and black pepper and sesame and mustard seed. We add that mixture to the chicken. We let it marinate. Sometimes if we're in a rush, it just gets about an hour, but other times, we prefer to let it go overnight. And then we pre cook the chicken before we fry it. So we'll bake it off on a sheet tray in the oven, just until it's cooked. We typically bring it to about 155 and then let it carry over. And then once it's cooled, we put it back in the marinade and then we go into the bread and the fry. For the breading we use equal parts all purpose flour, and cornstarch. We also put our house spice mixture into, so we've got your cooked marinated chicken, you dredge it. And then we fry it 325 just for a few minutes. So, the whole sandwich itself, we put on a house mayonaise that we make. It is mayo, some of the mustard that we make, which is a mix of a Midwestern spicy brown mustard and a whole grain mustard. We put some pickles on there and we dressed the whole thing with an oil and vinegar slaw. It's cabbage,

This week on Beer Sessions Radio, Jimmy welcomes Carol Pak, the founder of Makku, a new brand of makgeolli, or Korean rice beer. Blake Crawford of Alementary Brewing also joins the conversation to talk about his collaboration with Kimchi Smoke on Seoul Brothers, a Korean rice beer that is being re-released this fall. Martin Johnson brings his perspective about where Makku fits into the beverage landscape as the director of the craft beer program at West Side Market’s East Village location. Together they talk about Makku’s flavor profiles, what it’s like to brew with rice, and how to educate consumers about a new category of beverages as well as get their feedback. Beer ListMakku OriginalMakku Mango Image Courtesy of Makku .Heritage Radio Network is a listener supported nonprofit podcast network. Support Beer Sessions Radio by becoming a member!Beer Sessions Radio is Powered by Simplecast.  

This week I’m cracking open a can of Korean makgeolli with Carol Pak, the founder of Makku. This fermented sparkling rice wine is super popular in Seoul, where makgeolli bars are having a major moment, similar to the craft beer movement in the US a few years ago, or the natural wine bars that are cropping up all over the place today. After a recent trip to Korea, Carol noticed that all we could get Stateside were super synthetic versions of makgeolli in green bottles. So she knew she had to make her own using more natural, traditional ways of brewing using a fermentation agent called neruk. Carol and I chatted about everything from from coin op karaoke to Korean culinary culture and why makoli is the fermented beverage that you should definitely be ordering with your next meal. Be sure to follow us on Instagram @kristasimmons @forkintheroadmedia for more.

In Episode 4 of the Drink Local Podcast we break down strategies for Drinking Locally Globally Locally, whatever the hell that means, Misato introduces William to his first Makgeolli, and in What Made You Wanna Drink, William gets way too deep about society. We also take a Question From The Beer-Curious and answer how beer has affected our culinary preferences.The Beers:Cerveceria de Colima Piedra Lisa (Session IPA)Makku Original (Korean Rice Beer)Made West Short Lived series W/Highland Park Brewery (IPA)

A conversation with Carol Pak.Carol Pak is the founder of Makku, America's first canned craft makgeolli company. We discuss why she markets Makku as she does (the can reads "rice beer"), and whether craft-beverage-crazed America s ready for makgeolli (as more than just a novelty "Asian" beverage). Meant To Be Eaten is powered by Simplecast. 

October 10, 2019 - Join us for a fun evening to learn about - and taste! - the signature alcoholic beverages of Korea: Soju and Makgeolli: what makes them so unique and tasty, and how they are becoming ever so popular outside of Korea. Meet the young Korean Americans continuing and putting their own marks on the tradition. Alice Jun is a champion for authentic Korean food and drink, and has been brewing makgeolli since she was a child. She started Hana Makgeolli as a passion project, but due to overwhelmingly positive feedback she received on her makgeolli, she is building Hana Makgeolli as the foremost purveyor of artisanal Korean rice alcohol in the U.S. Daniel Lee introduced soju, the popular Korean spirit, to his friend at George Washington University, Maxwell Fine, some time ago in New York. The two decided to make their own without artificial sweeteners and other additives, as a sideline to their day jobs in finance and law. Named for the Manhattan block known as Koreatown, they introduced West 32 Soju in 2017. For more information, please visit the link below: https://www.koreasociety.org/arts-culture/item/1332-korean-sool-101

On this week's episode, we talk about Trey's recent trip to the Pacific Northwest and how to navigate the ever-complicated networking event. Ryan also introduces Trey to his favorite new Korean beverage Makgeolli. Intro Song - "DarxieLand" by Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License creativecommons.org/licenses/by/3.0/ Outro Song - "Townie Loop" by Kevin MacLeod (incompetech.com) Licensed under Creative Commons: By Attribution 3.0 License creativecommons.org/licenses/by/3.0/

Makgeolli is a quintessentially Korean alcohol, but few people outside of the Korean peninsula have ever heard of, much less tasted it. Even within Korea, it’s mostly known as an overly sweet, low quality drink available at every corner convenience store. But the real version of Makgeolli is the product of centuries of traditional Korean brewing techniques -- an elegant, complex, and balanced brew easily made in any home kitchen with only three ingredients: water, rice, and a fermentation starter called nuruk. How did Korean history shape Makgeolli production? And can a new generation of brewers revive the lost art of the “true” Makgeolli?

James tries his hand at brewing a 2,000 year old beverage and conducts an experiment comparing bread yeast with German wheat beer yeast.

Homebrewer Tommy Caillouet introduces us to an easy-to-brew alcoholic rice beverage that has its roots in ancient Korea.

I det fjortonde smörgåsbordsavsnittet talar Mats Ryd och Edward Blom om sina favoritprimörer, som sparris, färskpotatis, ramslök, nässlor och vårkyckling. Edward förklarar på vilket sätt svenska livsmedelshandlare gör helt fel när de säljer tysk, vit sparris, och även varför det är ett extremt grovt och omoraliskt etikettsbrott att spruta minsta droppe champagne (eller för delen dåligt bubbel) någonstans.De talar om sina erfarenheter av Franska rivieran, till exempel i Nice där Edward nyligen deltagit i en palmsöndagsprocession medan Mats förtjust drar sig till minnes när han besökte en bastuklubb i samma stad.Vidare berättar Edward om hur det är att ha flyttat till hus, talar om varför någon borde köpa hans fina lägenhet och hur man bör inreda ett hem från tidigt 1930-tal.Sedan talar de tu länge och vällustigt om koreansk mat och koreanska drycker, efter sina besök på krogar och restauranger i Seoul.Dessutom kommer två finfina erbjudanden, både för den som blir kund i programmets sponsor MatHem och för den som köper Edwards lägenhet. See acast.com/privacy for privacy and opt-out information.

Josh and Greg have a Makgeolli (막걸리) tasting and talk up Korean food and drink. This episode is full of international news and chatter. Even the Review beer is an international lager from Korea. Hite Extra Cold is compared to myriad of things I cant recall, mostly because it took forever to get this episode out.Everyone stay Extra Cold, more chilly stuff on the way!Break Music Provided by The Cork and Bottle String Band If you cannot see the audio controls, your browser does not support the audio element