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Alcoholic drinks from Korea
Moju is a sweet, spiced drink from Jeonju, drunk as a hangover cure. Makgeolli (or the lees left after straining rice wine) is stirred and heated with medicinal herbs and brown sugar, then strained, so most of the alcohol is driven off. Moju sold in Jeonju restaurants averaged about 1 % alcohol and pH 4.25.
| Makgeolli (takju) | Older practice used the lees left after straining rice wine, washed with water and strained cloudy[lee2011][KOWP:모주] |
| Ginseng, arrowroot (chik), licorice, cinnamon, jujube and ginger | One description counts eight medicinal herbs in all[lee2011][KOWP:모주] |
| Brown sugar | [lee2011] |
| Cinnamon powder, added at the end | [KOWP:모주] |
Total time across the recorded steps: 30 min – 40 min
What changes: Makgeolli, or rice-wine lees washed with water, goes into the pot
Output: cloudy rice-wine base.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Moju is a sweet, spiced drink from Jeonju, drunk as a hangover cure. Makgeolli (or the lees left after straining rice wine) is stirred and heated with medicinal herbs and brown sugar, then strained, so most of the alcohol is driven off. Moju sold in Jeonju restaurants averaged about 1 % alcohol and pH 4.25. Made in 4 steps over 30 min – 40 min. The longest step, heat and stir until reduced and most alcohol is gone, takes 30–40 min (Jeonju Jujo Co. (전주주조)).
| Main step | 30–40 minReported[jeonju-jujo] | Heat and stir until reduced and most alcohol is gone |
|---|---|---|
| Acidity | pH 4.3Measured[lee2011] | Strain, and add cinnamon powder |
Moju starts from finished makgeolli but is cooked with herbs and brown sugar, so most of the alcohol is driven off. Makgeolli itself is drunk unheated.
The restaurant moju in the 2011 study held about 1 % alcohol and pH 4.25 on average.
Every number is labelled with how it is known. How this atlas is made
By tradition the name comes from Lady No, mother of Queen Inmok. The Daedong yaseung says she was exiled to Jeju under King Gwanghaegun and sold cheap makgeolli made by brewing the lees a second time, so it was first called daebi moju (queen mother's moju). In late Joseon Seoul, moju shops sold lees stirred with water and boiled hot, with very little alcohol, to day labourers on winter mornings. The Encyclopedia of Korean Culture gives this lees-and-water version; the Jeonju herbal version on this page is described only by the 2011 study and Korean Wikipedia.
