Korean Makgeolli Punch (Rice Wine Yuja Citrus Bowl)
Quick answer
- Total time
- 10 min
- Level
- Easy
- Servings
- 4 servings
- Ingredients
- 6
About this dish
Makgeolli, lemon-lime soda, yuja marmalade and lemon juice go into one large bowl, enough for four glasses.
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Turn the makgeolli bottle over gently before opening so the sediment at the bottom mixes back in. Once the soda is added, give it one big lift from the bottom, then ladle it out right away so every glass gets ice and a few slices of unpeeled apple.
Ingredients
Instructions
- 1
Chill 600ml makgeolli and 300ml lemon-lime soda thoroughly before mixing.
Rinse half an apple well, leave the skin on, and slice it about 2mm thick so it stays crisp and floats neatly.
- 2
Add 2 tablespoons yuja marmalade and 1 tablespoon lemon juice to a large bowl first.
Scrape the bottom with a spoon until the peel loosens and the syrup becomes easier to mix evenly.
- 3
Before opening, gently turn the makgeolli bottle once or twice to mix the sediment.
Pour it slowly into the bowl, then stir for about 10 seconds, just enough to blend it with the yuja base.
- 4
Add 3 cups of ice and the apple slices.
Pour the lemon-lime soda slowly down the side of the bowl so the foam stays controlled and the carbonation does not disappear too quickly.
- 5
Use a long spoon to lift the mixture once from the bottom to the top.
Avoid repeated stirring because it flattens the soda; if yuja remains on the bottom, scrape it only once more.
- 6
Serve immediately, making sure each glass gets some ice and apple.
The drink depends on cold temperature and lively bubbles, so do not let it sit in the bowl for long before serving.
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