Makgeolli — Paris

Makgeolli is fermented rice alcohol — cloudy, faintly sparkling, low in strength, shaken before it is poured, and served in a bowl rather than a glass. Its soft acidity asks for particular food: savoury pancakes, tofu, seafood, anything that is eaten slowly and shared. Koreans associate it with rainy days. In Paris it appears on menus far less often than soju, which is precisely what makes a list like this useful. The addresses below actually serve it, as opposed to keeping one forgotten bottle in the fridge. Combine with the banchan filter or with a stew category to build a coherent meal around it. Worth knowing: makgeolli is a living drink and freshness matters, and the places that take it seriously are usually happy to talk about it if you ask.