MBC every1 ‘Welcome, First Time in Korea?’ broadcast capture
Italian Michelin-starred chefs visited a 500-year-old makgeolli brewery in Korea and could not hide their admiration for the profound appeal of traditional brews.
In the August 6 broadcast of MBC every1 ‘Welcome, First Time in Korea?’, the episode showed the chefs visiting a makgeolli brewery that has continued a 500-year tradition, as part of a surprise itinerary prepared by Fabri.
When Fabri announced, “We are going to a place that makes the most traditional drink,” Lere responded, “Makgeolli that I absolutely love?”, becoming the first to reveal unbridled delight.
MBC every1 ‘Welcome, First Time in Korea?’ broadcast capture
The first thing to greet the chefs upon arriving at the brewery was golden nuruk. Entering the nuruk room, Mateo said, “It looks like cheese,” in amazement, and the chefs showed great interest, actively asking whether they could buy the nuruk.
They then experienced the traditional foot-stomping method of pressing the nuruk, and even the final step of straining the liquor themselves, earning the honor of tasting the fresh, unfiltered makgeolli they had completed with their own hands.
Although the broadcast used sanitized subtitles, according to Alberto, those who tasted the freshly strained makgeolli let out the blunt exclamation “so damn good.” They also found it intriguing that the distinctive flavor of makgeolli was similar to the traditional Italian leavened bread ‘Panettone’.
MBC every1 ‘Welcome, First Time in Korea?’ broadcast capture
A fantastic spread that would further amplify the taste of makgeolli followed. With pajeon, acorn jelly, tofu kimchi, and fresh fruit laid out on the table, chef Yoon Nam-no, who participated as a panelist that day, drew attention by recommending an unusual ‘food pairing’.
Yoon Nam-no said, “When you eat makgeolli with cream bread, it feels like dessert,” adding, “I tried it because the combination of rice-based makgeolli and rice cream bread seemed fun, and it was excellent,” and also recommended dipping bread into makgeolli. In response, Alberto said, “In Italy, people actually dip panettone bread in wine,” fully endorsing the pairing suggested by Yoon Nam-no.
MBC every1 ‘Welcome, First Time in Korea?’ broadcast capture
The chefs, too, kept the praise for makgeolli going as they each picked a personal top pairing dish. Daniele chose seasoned acorn jelly, Lere picked tofu kimchi, and Mateo selected seafood pajeon, agreeing that “Every dish is a fantastic match with makgeolli.”
In particular, Lere said, “It would also pair well with fish stew. Italian fish stews have a rich broth, and makgeolli seems like it would cleanly refresh the palate,” proposing a distinctive Italian food-pairing idea and freely expressing sincere affection for makgeolli.
