The Korean Cultural Center in Hong Kong held a total of four Makgeolli brewing workshops from August to November in K-Food classroom, KCCHK.

KCCHK invited Korean traditional liquor sommelier and brewer Oh Haneul as instructor. During the two-hour class, the instructor first introduced some basic information, such as the origin, type, and brewing method, of Korean traditional liquor, including makgeolli to the participants.

After taking the lecture, the participants followed the instructor to try making their own makgeolli. They first added nuruk to the steamed sticky rice, then mixed it for about 10 minutes and finally put it in a glass bottle. The brewed makgeolli was kept for two weeks for fermentation before drinking.

After the the brewing process was over, the participants tasted the makgeolli made by the instructor and took a group photo.