When thinking of Korean alcoholic beverages, Soju or Makgeolli often come to mind. However, there is another fascinating rice drink that plays a special role in Korean culture: Moju. This traditional beverage, created through a unique fermentation process, is not only a delicious thirst quencher but is also believed to be healthy. During my trip to Jeonju in April 2023, I encountered Moju for the first time, as it is considered a specialty in this region. In the famous Hanok Village, I had the opportunity to not only taste the sweet and sour drink but also learn how to make it myself.
The history of Moju
In Jeonju, Moju is offered in numerous restaurants. During a cozy dinner with friends, I had the opportunity to try it for the first time, paired with Haemuljeon (seafood pancake) and other dishes traditionally served with alcoholic beverages. With an alcohol strength of less than 2%, Moju has a flavor reminiscent of Makgeolli, but with the richness of various additional flavors. While strolling through Hanok Village, I came across a place that offered Moju workshops, where the fascinating history of the drink was also shared.
Moju has a long and rich history in Korean culture, dating back to the Goryeo Kingdom (918-1392). According to legend, Moju originated when a concerned mother wanted to prepare a healthier drink for her son who had a craving for alcohol. She cooked conventional rice wine with a selection of traditional oriental ingredients. This unique combination gives Moju its characteristic taste and distinctive aroma. By the way, "Moju" (모주) translates to "Mother's alcoholic beverage." "Mo" (모) means "mother" and "ju" (주) means “alcoholic beverage.”
Moju workshop at Hanok Village
After a brief introduction to its history, we immediately delved into the process of making Moju. The workshop venue was located on the main street of Hanok Village, on the first floor of a building with a direct view to the Gyeonggijeon Shrine. Along the large windows, there were plenty of seating options for the workshop participants. Each participant had a comfortable workstation equipped with a tablet, headphones, and cooking equipment. A separate table showcased the exotic ingredients needed for preparing Moju. Participants had two options to choose from: the classic Moju - "Yeo Moju" (여 모주) or the ginger-infused Moju voption - "Insam Moju" (인삼모주). While the classic Moju included cinnamon, licorice, jujube, dried ginger, tragacanth (dried plant sap), and brown sugar, the ginger-infused version added an extra dose of ginger and small pieces of Japanese raisin tree to give the drink a special spiciness.
Preparation of Moju
Instead of the conventional fermentation process that requires rice and yeast for traditional Moju production, we opted for a simplified method during the workshop that didn't require waiting time: Moju based on Makgeolli, a traditional Korean rice wine. For this method, Makgeolli served as the base, adding an extra depth of flavor to the drink and shortening the fermentation process. And this is how we made Moju:
- First, we poured the Makgeolli into the pot. Most of the ingredients were placed in a small cloth bag, which we added to the Makgeolli, while the cinnamon was added directly and loosely.
- With the lid closed, we let the mixture simmer for 15 minutes.
- After this, we reduced the heat and removed the lid. Now, we carefully stirred the Moju on low heat for another 15 minutes.
- Towards the end, we added the brown sugar and let the drink simmer gently for an additional 15 minutes.
- Finally, we removed the bag and cinnamon, and had the honor of tasting our homemade Moju for the first time. Despite the variety of ingredients, the Moju was pleasantly sweet, with a harmonious blend of delicate oriental flavors.
- Lastly, we poured the Moju into a bottle and attached a sticker on which we noted the date of production and the ingredients.
The healthy alcoholic beverage
After this experience, I will now associate Jeonju not only with Hanok Village but also with Moju. I highly recommend Moju as a refreshing drink and a cultural discovery. It has a unique taste that reminds me of the diversity that Korean cuisine has to offer. It's a drink that combines the sweetness of sugar with the subtle oriental flavors of its various ingredients. This journey through the preparation of Moju has only further intensified my enthusiasm for traditional Korean cuisine.
If your travels ever take you to Jeonju, I suggest visiting a Moju workshop. While it's usually advisable to make a reservation in advance, I was fortunate enough to be able to participate spontaneously. It was an exciting experience all around, and as a bonus, I even got to take a wonderful souvenir home!
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