Introducing Korean Traditional Makgeolli to the U.S. Market

By Huh Saena, Editor  
Photo Credit: Bae Kangsu

As women's influence grows across various fields such as science, politics, art, and sports, we met with Ji-Young Park, the female founder of the makgeolli brand "MAKKU," in celebration of International Women's Month on March 8. This is not the makgeolli one might typically imagine in a plastic bottle. MAKKU features a modern, youthful design while retaining the traditional taste, overcoming makgeolli’s drawbacks. Even though it’s still a startup, expectations for its future are high. Graduating from the prestigious Columbia Business School, her ambitions to make a mark in the U.S. business market are noteworthy.

Interview with Ji-Young Park

Ji-Young Park (Carol Pak) Introduction

Hello, my English name is Carol Pak, and my Korean name is Ji-Young Park. I was born and raised in Flushing, Queens. I graduated from the University of Michigan and later earned my M.B.A. from Columbia Business School. Subsequently, I ventured into the alcoholic beverage industry and founded the makgeolli brand, MAKKU.

How did you start your business, and what led to founding MAKKU?

Initially, I worked at a tech startup for about four years. After graduating from business school, I wasn't planning on starting a business, but I joined Anheuser-Busch InBev as an entrepreneur with a startup background. While there, I had the opportunity to visit Korea, where friends introduced me to various bars, including makgeolli bars. Upon returning to the U.S., I noticed a lack of properly crafted makgeolli targeting the American market. Existing ones were often laden with sugar and artificial additives. My mother, a Korean medicine doctor, suggested starting a business with healthy drinks like makgeolli. My family initially invested, and my mother helped with the process since I’m not fluent in Korean.

Challenges of Launching a Business

The initial production run on Kickstarter exceeded the $20,000 goal. This helped raise investment and create awareness as I began selling directly to restaurants.

The Name "MAKKU"

Foreigners have difficulty pronouncing and remembering "makgeolli," so I came up with "MAKKU" – simple and memorable like Kleenex for tissues.

MAKKU’s Manufacturing Process

Our production follows traditional methods using stoneware jars. We steam rice and add water and yeast, allowing it to ferment at the right temperature. A touch of sugar is added for sweetness.

Brewery in Maine

Production initially started in our basement, which was illegal. Now, we’ve partnered with a brewery in Maine with suitable facilities. Finding an appropriate brewery was challenging due to legal permits and equipment capabilities.

Why Cans?

The design, although not mine, aims to educate American consumers on how to drink makgeolli correctly – by shaking or inverting the can to mix the settled rice. Cans make it a convenient, casual outdoor drink option.

MAKKU's Unique Offerings

We use high-quality, expensive ingredients to replicate the traditional Korean process. Unlike some competitors that use rice powder or artificial additives, MAKKU employs traditional methods with no artificial preservatives, delivering authentic fresh makgeolli flavor.

Sales Approach

Sales started directly to high-end restaurants. I aim to expand distribution to more Korean restaurants and wine stores.

Gender Challenges in Business

Most of my industry contacts are men, which can be intimidating due to my youth and gender. However, maintaining professional relationships is key. Despite the industry’s strict regulations, I am determined to make my mark.

Work-Life Balance

Balancing work and life has always been important. I prioritize disconnecting from work in the evenings and weekends, focusing on friends, exercise, travel, and reading.

Final Thoughts

These past two months have been challenging, but despite difficulties, persevering is essential. Long-term success depends on enduring and pushing forward. Expansion plans include introducing coconut, mango, and blueberry flavors and targeting new geographic markets.

Ji-Young Park remains focused on growing MAKKU, maintaining her drive to introduce makgeolli as a mainstream beverage in America.

Cocktail Ideas with Makgeolli

1. Yuzu: 3 parts MAKKU, 1 part soju, yuzu tea to taste  
2. Honey: 3 parts MAKKU, 1 part soju, honey to taste  
3. Cider: 3 parts MAKKU, 1 part soju, 2 parts cider  
4. Fruit: 3 parts MAKKU, 1 part soju, blended fruit/jam and sugar to taste  
5. Melona Ice Cream: 3 parts MAKKU, 1 part soju, 1 Melona ice cream

Ji-Young Park’s Background

• University of Michigan: BA, Psychology (2006-2009)
• Columbia University-Columbia Business School: M.B.A. in Marketing, Entrepreneurship (2015-2016)
• Founder: Makku (June 2017 - present)