Food and the cuisine of a country or a region is one of the most important elements of the culture of that place. Food in such case does not just remain an object of fulfilling and satisfying our hunger, but in fact holds a lot more meaning to it that goes beyond the basic satisfaction of our bellies. It helps people come closer, creates harmony among them; some dishes are meant specifically to be cooked and eaten during special occasions; some recipes originate because of some cultural and traditional influence etc. Therefore food and culture share a very strong connection.  So is the case with the Korean cuisine.

Famous across the world, the Korean cuisine has a wide range of delicacies. It has great dishes and beverages to choose from. One of the most interesting beverages in their cuisine is the Munbaeju. It is basically a traditional distilled form of liquor produced mainly in South Korea. The word “Munbae” refers to “wild pear”, while “Ju” refers to “alcohol”, and that is how the name of the drink originated. It is considered to be one of the finest drinks of the Korean cuisine and culture.

It is interesting to note that while the name of the drink has the name of the pear in it, there is no pear or any fruit involved in the production. The name is only kept with pear in it because when the drink is prepared, it has a fruity scent of the pear in it. The ingredients that are involved in the brewing of Munbaeju include wheat, Indian millet, hulled millet, and a fermentation starter, after which it is distilled.

The drink originated from North Korea’s Pyeongyang, though right now, it is under the “Important Intangible Cultural Property Number 86-1” of South Korea. The origins of the drink in fact go back to the time of the Goryeo Dynasty, when the water used to produce the drink was taken from the Taedong River. One of Wang Geon’s royal subjects had presented the drink to him, which he and his family had been making for generations, and the recipe as a secret among them. Impressed by the taste of the drink, Wang Geon had given a high-ranking position to the subject in the government. Since then, the drink became to be known as one that was drunk specially by the kings, and was to be served to other dignitaries or people coming from foreign lands, other important people etc., or at welcoming receptions.

Munbaeju is commonly known to the rest of the world as “Korea’s finest wine”. There are many countries that import it, and so many countries have now started serving the drink in the market in bottled form. Some websites sell the drink online, and you can always make online purchases easily and comfortably. Just a few days after placing your order, the drink will be delivered right at your doorstep.

People of Korea serve this wine on special occasions, and enjoy it with meals. Apart from this drink, there are other kinds of drinks and beverages too in the Korean cuisine, which have an extremely great taste. For that matter, the Korean teas and tisanes are also quite tasty. Korea is basically a country which a very rich and vibrant cultural heritage, and an equally rich cuisine with a large variety of dishes. The main focus is on the taste and the flavour, which comes out in a splendid manner. So next time you are visiting a Korean restaurant, you will know what to add on to your list of items to be tasted!

- Ronit Baugh

Gamju is also known as ‘dansul’ or ’sikhye’. The word ‘dansul’ and ’sikhye’ literally mean sweet wine in the Korean language. Sikhye is also spelt as ’shikhye’ or ’shikeh’. It is a traditional Korean drink and it is very popular in Korea. It has low levels of alcohol in it. It is a sweet beverage and is usually served as a dessert. It is made from rice.

Gamju is prepared from rice which is fermented with yeast cake. Water and yeast cake is added to cooked rice. This mixture is fermented for hours together in a rice cooker at 60 degrees Celsius. Since only incomplete fermentation is done, the beverage is not very alcoholic in nature but it does contain some alcohol. Malt water is poured on pre cooked rice. While the rice is still cooking, the malt water seeps into the rice at about 150 degrees Fahrenheit. As the malt water seeps into the rice, the rice begins to appear onto the surface. This particular liquid is very carefully poured into another container. This liquid is then boiled with sugar. A dash of ginger or jujube (as it is known locally) is then added to the liquid for extra taste. Sometimes pine nuts are also added to the beverage. The beverage is served chilled. Gamju has many variations. Some of the variations are as follows:

• Gamju: as we know it is a weak cider made from rice
• Cheong: is again a very sweet alcoholic drink. But it has low alcohol levels.
• Iyangju: also known as Cheong soju is made in summer. The water which is used for the preparation is cooled in a vat. The water cools automatically during the fermentation process.
• Wasonju: is the same drink but its fermentation is done in the hollow of a rotten pine tree. During the fermentation process, the hollow is sealed with clay.
• Juktongju: is again the same drink but its fermentation is done inside a bamboo.
• Gahyanju: is a mixture of many drinks. It is also an alcoholic beverage. It is known for its delicious fragrance and aroma.
• Gwasilju: is a mixture of many herb wines. It actually includes all herb wines apart from grape wine.
• Angdong Sikhye and Yeonyeop Sikhye is a variety of Gamju which is usually prepared in the Gangwon province. This beverage also includes radishes, carrots and red pepper powder. This beverage is fermented for several days instead of hours. Hence it has a relatively higher alcoholic content. Despite the long process of fermentation, the rough texture of radishes and carrots is maintained. In Korea, softer textures indicate that the beverage is of inferior quality.

Gamju is available in every grocery store in Korea. It is packaged in cans and plastic bottles. Vilac is a company (of Busan) which is the largest producer of Sikhye. Most canned beverages in Korea have a residue of cooked rice left at the bottom of the cans. Homemade Gamju is usually served at the end of every meal in most Korean restaurants.

- Seema Khinnavar