Dried glasswort was used as a raw material in the nuruk- and makgeolli-making process. The antioxidant, polyphenol, and total phenolic contents extracted from glasswort with 10% ethanol were 953 mM, 2,928 mg/kg, and 214 mg/kg, respectively. Saccharomyces cerevisiae generated 9.7 and 72.4 g/L of ethanol in glucose-defined medium without glasswort and 20 g/L of glasswort, respectively. Nuruk was prepared from rice, wheat, and a rice-glasswort mixture. Approximately 93, 91, and 123 g/L of ethanol was produced in the makgeolli fermented with rice nuruk (RN), wheat nuruk (WN), and rice-glasswort nuruk (RGN), respectively. Antioxidant, polyphenol, and total phenolic contents in the RGN-makgeolli were significantly higher than in the RN- and WN-makgeolli. The Fe, K, and Mg contents of the RGN-makgeolli were relatively higher than those of the RN- and WN-makgeolli. From these results, it may be suggested that the addition of glasswort to the nuruk-making culture enhanced yeast growth and improved nutritional quality of makgeolli.