Glossary M

Makgeolli refers to Korean rice wine

Mejugaru is Korean for Fermented soybean powder. In Korea, the Mejugaru or fermented soy bean powder is used to make Gochujang. Please see Gochujang.

Mogwacha (Chinese Quince Tea) refers to a Korean sweet tea made from thin slices of Chinese quince that have been preserved in honey

Munbaeju refers to Korean traditional liquor made of malted wheat, rice, and millet which originates in the Pyeongyang region of North Korea. It is famous for its fragrance which is said to resemble the Munbae rose, hence its name. Munbaeju's alcohol content is around 40%

Misutgaru (Grain Powder Drink Mix) refers to a Korean drink/beverage made from a powdered steamed rice that has been dried, toasted, and ground. Misutgaru is mixed with cold water and sugar or honey to make a popular summer drink

Mokpo Nakji (octopus) is one of Namdo province (Korea) delicacies. Namdo province is well known for its delicious foods and Mokpo Nakji is one of the popular foods from the province made into delicious dishes.