Korean Traditional Alcohol “Gamhongro” Making A Comeback

Has anyone ever tried traditional Korean gamhongro before?:

During the Japanese colonial era, there was a crackdown on home brewing, followed by the influx of alcoholic beverages from the West. Traditional Korean liquors subsequently faded from popular use, but have recently been making a comeback.

There is, for instance, gamhongro, literally “sweet red dew,” which was considered one of the three best liquors of the Joseon Dynasty (1392-1910). This drink has been passed down by Lee Ki-sook, the 60-year-old daughter of Lee Kyung-chan (1915-1993), who was known for his ability to brew moonbaeju, a drink made from wheat and millet that has been placed on the National Intangible Cultural Heritage list. In modern times, gamhongro has only ever been produced within Lee’s family.

In former times, Koreans enjoyed gamhongro so much that it even appears in a traditional folk tale, titled “Byeoljubu-jeon,” which is about a turtle luring a rabbit into the sea to use its liver in order to cure its ailing king. The rabbit takes the bait when the turtle tells it that there is a plentiful supply of gamhongro lying in wait beneath the sea.

Before passing away, Kyung-chan taught the art of brewing to his two sons. Ki-choon, the elder son, learned the recipe for moonbaeju while Ki-yang, the younger son, was taught how to make gamhongro.

When Ki-yang died in 2000, gamhongro almost disappeared from the world forever, but feeling the dire need to pass on her father’s legacy, Ki-sook started making gamhongro based on what she had seen her father do.  [Joong Ang Ilbo]

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