Makgeolli

Experience the unique taste of Korea with homemade Makgeolli, a traditional rice wine that combines sweet rice and nuruk for a refreshing, slightly fizzy drink. Perfect for gatherings or a cozy night in.

• 2 cups sweet rice (also called glutinous rice)
• 1 cup nuruk (traditional Korean fermentation starter)
• 6 cups water
• 1 cup sugar
• 1 teaspoon salt

Method

1. 1

   Rinse the sweet rice under cold water until the water runs clear, then soak it in water for at least 6 hours or overnight.

2. 2

   Drain the soaked sweet rice and steam it in a bamboo or metal steamer for about 30 minutes until fully cooked.

3. 3

   Once the sweet rice is cooked, let it cool to room temperature. In a large bowl, mix the cooled sweet rice, nuruk, and sugar until well combined.

4. 4

   In another large container, dissolve the salt in the 6 cups of filtered water. Then add the sweet rice mixture to the water and stir gently.

5. 5

   Cover the container with a clean cloth and allow it to ferment at room temperature (around 20-25°C) for 5 to 7 days. Stir the mixture gently once a day.

6. 6

   After fermentation, you will notice bubbles forming. Strain the mixture through a fine mesh sieve or cheesecloth into a clean container to separate the liquid from the solids.

7. 7

   Transfer the strained liquid (Makgeolli) into bottles and refrigerate. Serve chilled or at room temperature.