This article explores the historical significance of barley in Korea and its use in alcoholic beverages like makgeolli and soju. From the Three Kingdoms period to the Joseon Dynasty, barley has been a key crop, especially during times of famine. The article highlights a recipe from a 15th-century Korean cookbook for a type of beer similar to makgeolli and discusses the origins of barley soju, linking it to both Korea and Japan. It also touches on a historical dish similar to modern chicken with soy sauce, suggesting a traditional version of 'chimac' (a combination of fried chicken and beer).
