The Local Makgeolli(막걸리) Bar
The front of a Makgeolli bar can often be recognized by the hanging of the bass makgeolli pots outside (although not all makgeolli places will advertise like this, I find that it is not uncommon).
The standard set-up for a makgeolli bar is, you seat yourself. The wait staff will come by and ask for your order. You order your makgeolli and/or soju and some food (If you don't, some places make you order, others will bring you sides. you're pretty set if you order pajeon).
When the makgeolli comes, usually, you will have a brass pot set on the table with it. Pour your makgeolli in (and if you're into that sort of thing, you can pour cider in too). Make sure you mix up your makgeolli before you put it into the pot. Since it is a living product and still actively fermenting in the bottle, you will have rice sediment that the yeast have used up separating from the rest of the liquid. It doesn't taste right unmixed and you will thank yourself for mixing it.
Then pour your makgeolli into your ceramic or plastic bowl and enjoy! It's fizzy and usually sweet (although there are varieties less so), which makes it hard to tell sometimes how much the alcohol is going to your brain. So take it slow and gauge yourself as you go through the bottle. Don't be another victim of Makgeolli sneaking up on you.
(Identities hidden to protect the "innocent")
