Makgeolli is a traditional Korean rice wine known for its slightly sweet, milky, and effervescent qualities. It is made from fermented rice, water, and nuruk (a fermentation starter). Making makgeolli at home is a fascinating process that results in a refreshing, probiotic-rich beverage. Here’s our traditional Korean makgeolli recipe.
Our Traditional Makgeolli Recipe (Korean Rice Wine) continues after this advertisement:
Traditional Makgeolli Recipe (Korean Rice Wine)
Ingredients:
- 4 cups sweet rice (glutinous rice)
- 1 cup nuruk (Korean fermentation starter)
- 8 cups water (filtered or spring water)
- 1/2 cup sugar (optional, for additional sweetness)
Instructions:
Prepare the Rice:
- Rinse the sweet rice several times under cold water until the water runs clear. This helps to remove excess starch.
- Soak the rice in plenty of water for at least 4 hours or overnight.
Steam the Rice:
- Drain the soaked rice and steam it in a rice cooker or a steamer lined with cheesecloth for about 40 minutes until the rice is fully cooked and soft. Allow the steamed rice to cool to room temperature.
Prepare the Fermentation Starter:
- In a large, clean bowl or fermentation vessel, combine the cooled steamed rice with the nuruk. Mix well to ensure the rice is evenly coated with the nuruk.
- Add 8 cups of filtered or spring water to the rice mixture. Stir thoroughly to combine. If desired, add 1/2 cup of sugar to the mixture for additional sweetness.
Fermentation Process:
- Cover the bowl or vessel with a clean cloth or cheesecloth, securing it with a rubber band or string to allow air to circulate while keeping out dust and insects.
- Place the bowl in a warm, dark place with a consistent temperature of around 20-25°C (68-77°F) for about 3-5 days. Stir the mixture once a day with a clean spoon to promote even fermentation.
Straining the Makgeolli:
- After 3-5 days, the mixture should have a sweet, tangy aroma and small bubbles indicating active fermentation. Strain the mixture through a fine mesh strainer or cheesecloth into a clean bowl to separate the liquid from the rice solids.
- Gently press the solids to extract as much liquid as possible without crushing the rice too much, which can make the makgeolli gritty.
Bottling:
- Transfer the strained makgeolli into clean, airtight bottles. Leave some space at the top of each bottle to allow for natural carbonation during the secondary fermentation.
- Seal the bottles tightly and store them in the refrigerator for an additional 1-2 days to develop a slight effervescence.
Serving:
Before serving, gently shake the bottle to mix the sediment that has settled at the bottom. Pour the makgeolli into a cup or bowl and enjoy it chilled.
Tips:
- Use high-quality, filtered or spring water to ensure the best flavor and fermentation results.
- Maintain a consistent fermentation temperature to achieve optimal fermentation and flavor.
- Adjust the fermentation time based on your taste preference. A longer fermentation will result in a more pronounced tangy flavor.
- Always use clean utensils and containers to avoid contamination during the fermentation process.
Enjoying Makgeolli:
Makgeolli pairs wonderfully with a variety of Korean dishes such as jeon (Korean pancakes), kimchi, and grilled meats. Its light, refreshing taste and natural carbonation make it a perfect beverage for social gatherings and traditional Korean meals.
Enjoy your homemade makgeolli as a unique and delightful addition to your culinary repertoire!
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