Dongdongju

Dongdongju (동동주) is a traditional Korean alcoholic beverage made from fermented rice or barley. It is a type of *makgeolli*-like drink, often characterized by its slightly sweet, tangy, and slightly cloudy appearance due to its natural fermentation process. The name "dongdongju" comes from the sound of the fermentation process, where bubbles rise to the surface, creating a "dong-dong" sound.

This drink has been consumed for centuries, particularly in rural areas of Korea, where it was often homemade. It is typically served chilled or at room temperature and is enjoyed as a casual drink, often paired with meals or during social gatherings. Dongdongju is less alcoholic than *soju* or *makgeolli*, usually containing around 5–10% alcohol by volume, making it a lighter option.

The preparation involves mixing fermented rice or barley with water and sometimes additional ingredients like sugar or fruit for flavor. Some variations include the addition of herbs or spices, such as ginger or cinnamon, to enhance its taste. While traditionally homemade, commercial versions are now available in markets and specialty stores.

Dongdongju is often associated with rural Korean culture and is sometimes considered a folk drink. It holds historical significance as a staple in Korean households, reflecting the country’s long-standing fermentation traditions. Today, it remains a popular choice for those seeking a more natural and artisanal alcoholic beverage experience.