Where to Eat Makgeolli(막걸리) in Seoul

The first pour lands creamy and floral, then a fine sparkle lifts aromas of rice and fruit while the foam thins to lace. In this compact second-floor brewpub, small-batch makgeolli is the headliner and the food follows with a chef’s touch, so every sip meets a matching bite. It is the spot when you want to taste what modern Seoul is brewing right now.

• Order this: A tasting flight and a seasonal pairing; ask for “Oreunari” if it’s on—fans call it a life-best pour.

A few subway stops away, the city hushes in a 50-year-old hanok where candlelight glows on wooden beams and chilled cups bead with condensation. Handmade makgeolli meets nuanced anju—think Miryang chamnamul shrimp pancakes and braised kimchi with crisp-fried pork belly—so every sip carries warmth and texture.

• Order this: Shrimp pancake and galbi with a bottle of handmade makgeolli; end with a photo at the instant booth.

If Hanyangzip whispers, Yanghwa sings—daytime is all comfort plates, night brings a mellow buzz with platters designed for drinking. Perilla-rich duck soup warms the nose, eggplant arrives juicy under a shattering coat, and signature kimchi stew waits in the wings for a belly-hugging finale. Traditional drinks are well-paired here, so makgeolli finds a natural home at the table.

• Order this: Perilla duck soup and eggplant “gangjeong,” then kimchi stew with a chilled bottle.

A few blocks toward the river, steam rises from Sooncheon-style tripe hot pot and the air smells faintly of straw fire and chives. This is the lively, gather-your-friends kind of makgeolli stop where a spicy, rich broth and sesame-laced yukhoe make the milky pour taste even cleaner.

• Order this: Pork tripe hot pot and water-parsley beef yukhoe alongside a crisp, lightly sparkling makgeolli.

When the craving is chicken and makgeolli, this is the set that makes sense: a golden roast stuffed with five kinds of mushrooms, plus a perilla-oil fried egg and garlicky fried rice that soak up each pour. The table smells nutty and savory, and the skin crackles just enough to keep you reaching.

• Order this: The chicken set for variety; the mushroom stuffing plays beautifully with a nutty, lightly sweet makgeolli.

When it rains in Ikseon, this shabu and sukiyaki nook becomes a warm shelter where steam perfumes the room and soft lighting slows the pace. A gently chilled makgeolli pairs beautifully with the savory broth and truffled risotto finish, turning a simple bowl into a small ritual.

• Order this: Sukiyaki followed by risotto; balance with a dry-leaning makgeolli to keep the finish clean.

End the night polished: a modern Korean table with 1++ Hanwoo cuts, perilla-deep jeongol, and a clean, balanced flavor profile that sings alongside premium, small-batch makgeolli. It is ideal for family dinners or a quiet celebration when you want warm service and a refined pour.

• Order this: “Our Jeongol” with mushrooms and chives; pair with a lightly effervescent makgeolli for lift.