Drinking through the natural wine selection at a swanky bar in Hannam-Dong and catching up with our friend Myung Wan (also known as Captain Hong, the famous fisherman who is our direct source for myulchi at queens!), my mind started drifting to the makgeolli Clara and I had enjoyed the night before.
We neverrrr drink makgeolli back home in SF, but on this trip, we were drawn to the wide selection of unpasteurized, natural, saeng makgeolli. While contemplating where we could go for 2-cha that night and just as Clara is sharing about how we prefer "drier" wines, Captain Hong blurts out: OMG you need to try "geh-dry" makgeolli!!
So that's how we ended up at Dr. Lee's Sindong Makgeolli the next day, known for their geh-dry (slang for very dry) makgeolli. Man, did it live up to the hype. The makgeolli came out ice cold in a bronze kettle and went down easily (too easily) with their house baechu jeon. The vibe is OK (probably better at night), but easily one of our favorite makgeollis in S…