Name: Moju (Spiced Boiled Makgeolli)
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 6 small cups
Cuisine: Korean
Ingredients: 1.5 liters plain makgeolli or takju, unflavored, preferably 6% ABV; 1 cup water; 4 cinnamon sticks or pieces Korean cassia bark (gyepi), about 20g total; 40g fresh ginger, sliced 3mm thick; 10 dried jujubes (daechu), rinsed and split; 6g dried licorice root (gamcho), optional; 3 tablespoons dark brown sugar or jocheong (rice syrup), plus more to adjust; 1/8 teaspoon fine sea salt; 1 dried jujube, pitted and thinly sliced, optional garnish

Question 1

How do you make moju with makgeolli?

Accepted Answer

Make moju by simmering 1.5 liters plain makgeolli with 1 cup water, cinnamon, sliced fresh ginger, split dried jujubes, optional licorice root, dark brown sugar, and fine sea salt. Keep the pot at a quiet simmer for 35 to 40 minutes, then strain before serving.

Question 2

Does boiled makgeolli still have alcohol?

Accepted Answer

Yes, boiled makgeolli is still not alcohol-free. This moju simmers plain makgeolli for 35 to 40 minutes, which softens the drink and reduces some sharpness, but it does not reliably remove all alcohol. Serve Jeonju moju as a lightly alcoholic spiced rice wine drink.

Question 3

How do I keep makgeolli from foaming over when making moju?

Accepted Answer

Use a tall 3-liter heavy pot and open carbonated makgeolli slowly before pouring. Heat the makgeolli over medium heat only until small bubbles gather at the edge, then lower the heat immediately. If foam climbs, lift the pot off the heat for 30 seconds and continue gently.

Question 4

Can I make moju without licorice root?

Accepted Answer

Yes, moju works without dried licorice root. Licorice root gives Jeonju market-style roundness and a medicinal sweetness, but cinnamon sticks, fresh ginger, split dried jujubes, dark brown sugar, and fine sea salt still make a proper spiced boiled makgeolli.

Question 5

Why does my moju taste scorched?

Accepted Answer

Moju tastes scorched when makgeolli rice sediment sticks to the bottom of the pot and burns. Keep the drink at a quiet simmer, not a rolling boil, and stir every 5 minutes while scraping the bottom. High heat throws the cinnamon, rice, and sour makgeolli out of balance.

Question 6

How long does homemade moju keep?

Accepted Answer

Homemade moju keeps for up to 3 days in the refrigerator. Cool the strained spiced makgeolli quickly, refrigerate it covered, and stir or shake gently before pouring because the rice sediment separates naturally. Reheat moju gently below a simmer to preserve its balanced flavor.

Culinary Explorer

Moju (Spiced Boiled Makgeolli)

Ingredients

plain makgeolli or takju

water

cinnamon sticks or Korean cassia bark (gyepi)

Where cooking meets culture.

Ingredient	Quantity
plain makgeolli or takjuunflavored, preferably 6% ABV	1.5 liters
water	1 cup
cinnamon sticks or Korean cassia bark (gyepi)	4 sticks or pieces, about 20g total