For Koreans, alcohol is a lifelong companion in times of sorrow and joy. Korean people have enjoyed each other’s company over a drink of alcohol since the ancient times.
Makgeolli has a deep history in Korea as a farmer’s tonic meant to give them energy to continue their hard day’s work. The rice wine is also pretty inexpensive and, thus, hit its peak in the 70s and 80s as an affordable libation.
Makgeolli is a deep part of Busan’s history. This fermented rice wine’s origins trace back to the Joseon Dynasty era when people began to brew it at Geumjeongsanseong Fortress, located 800 meters up on the top of Mt. Geumjeong here in Busan.
Established in 1933, Sinpyeong Brewery is the city’s only dedicated traditional brewery and is run by Kim Dong-gyo and his father, Kim Yong-se, a designated Korean liquor brewing grandmaster.
Located on the second floor of a building in the middle of the Ansan Multicultural Food Street, KANTIPUR is known for serving up the freshest traditional Indian and Nepalese cuisine on the street.
Located in Wongok-dong, the Ansan Multicultural Food Street was formed in 1990s during the influx of blue-collar foreign workers who came work at the many industrial companies in Ansan.
