Hanok Village · Herbal Rice Drink
Moju
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Its name is written with the hanja for 'mother' and 'liquor' — legend traces it to a mother who boiled down rice wine with medicinal herbs to make a gentler drink for her hard-drinking son, though the story isn't documented in primary sources.
Makgeolli is slowly simmered with ginger, jujube, cinnamon, and licorice (among other herbs) until it reduces to a thick, sweet drink with barely any alcohol left. Street stalls around Jeonju's Hanok Village ladle it out warm, always alongside a bowl of kongnamul gukbap.
Why it's made this way: Jeonju's version is famous for being simmered down with a mix of herbal ingredients until the alcohol content drops below 1%, and the city has adopted it as its signature hangover-cure pairing, served everywhere from old-town taverns to modern street stalls.
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Part of World of Street Food — 3248 dishes from 118 countries.
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