Soju and Makgeolli - Traditional

Servings: 32

Ingredients

Procedure

Preparation:

Nuruk

Mix rice flour with water then knead it into a compact ball.

Place the dough ball in a tightly lidded container.

Let stand in a warm place (as close to 84º F as you can get) for 17 days.

Remove the lid after 17 days and cover opening with cheesecloth.

Let stand another two weeks to dry.

After two weeks wrap the dough ball loosely in cheesecloth and hang in a warm sunny place for 60 days to cure.

Base

Mix the rice and wash well in cold water.

Cover mixed rice with water and soak for 12 hours.

Drain the soaked rice and rinse well in cold water.

Place the mixed rice in a colander or sieve and let drain for 1 hour.

Transfer the drained rice to a steamer tray, level it, and steam for 1 hour.

Remove from heat and let cool until warm to the touch.

Transfer the steamed rice to a mixing bowl.

Powder the nuruk and mix with the rice.

Place the rice mixture into an earthenware jar and cover with 1 gallon room temperature spring or distilled water.

Cover with lid and let stand at room temperature for 3 days, stirring the mixture twice a day.

Let stand, sealed, another 14 days.

At this time you should have a yellowish colored liquid standing on top of a thicker milky colored deposit.

Soju

Line a colander or sieve with cheese cloth and carefully strain only the yellowish liquid (use a ladle) into another container.

Soju may be stored for up to one year in a sealed container.

Makgeolli

Add sugar and water to the remaining deposit, and mix well.

Strain this mix through a cheesecloth lined colander or strainer into another container.

Makgeolli may be stored for up to one week, refrigerated.

Nutrition Facts