JEONJU, South Korea: A brew that was borne out of necessity when rice was scarce in South Korea is gaining popularity as a health drink.

After a hard day's work, it was common for farmers to sit in padi fields and chat over big bowls of rice wine called "Makkoli". As rice was not abundant in the mid-20th century, a combination of grains was used to brew it.

Nowadays, Makkoli is made by fermenting a mixture of boiled rice and water. It is largely produced in factories for local consumption, as well as for export purposes.

Kim Kab Bae, manager of JeonJu Ju Jo, said: "Makkoli was a wine for commoners. Farmers and labourers drank it after a hard day's work. Makkoli's image has changed due to the recent focus on health and well-being. The wine is gaining popularity in Japan and this has changed how Koreans view the drink."

To cater to the growing demand among younger Koreans for health drinks, Makkoli producers have introduced variations of the original brew. There is now ginseng Makkoli, which is believed to have energy-giving properties.

One of the Korean cities that is known for its rice wine is Jeonju in the southern Jolla Province.

Jeonju's cuisine is also considered by some to be the best in the country. One fine example is the local version of "Bibimbab", which is said to be based on a royal court dish.

"Bibimbab" is a Korean word that means "mixed rice" or "mixed meal". The dish, comprising rice and vegetables, can be served cold or hot. Meat and eggs are sometimes added, and all the ingredients are mixed together with a red pepper paste known as "gochuchang" in Korean.

Apart from its culinary delights, Jeonju's appeal also lies in its rich history. The city was the birthplace of the Chosun Dynasty which ruled Korea for more than half a millennium, until 1910.


- CNA/so