Makgeolli Slushie

Pour 750 grams of Makgeolli into a shallow, freezer-safe container.

Place the container in the freezer for 3 to 4 hours, or until the Makgeolli reaches a slushy consistency. Stir every hour with a fork to break up ice crystals and ensure even freezing.

Once slushy, transfer the frozen Makgeolli to a blender.