Скачать или смотреть Can I Beat Kore’s most Popular Rice Wine at Home? | Makgeolli

Makgeolli, A beloved Korean alcoholic drink, is just as popular as Soju. It took a whole seven days to make! Which one would you like to try?
say mine!

*I referred a video from youtube channel @술익는집


Makgeolli Recipe

Ingredients:
Glutinous rice: 200g / 800g
Water: 400ml / 600ml
Nuruk (Korean fermentation starter): 100g
Instant yeast: 2g
Instructions:
Prepare the Rice:

-Rinse 200g and 800g of glutinous rice multiple times until the water runs clear.

-Soak 200g of rice for 1 hour and 800g of rice for 2 hours in cold water.
Cook the Rice Porridge & Rice:

-After 1 hour, cook the 200g soaked rice with 400ml of water over low heat to make a porridge.

-After 2 hours, cook the 800g soaked rice with 600ml of water in a rice cooker using the "white rice" setting. Let it cool completely.
Mix with Nuruk:

-Crush the 100g of nuruk into fine pieces.
-Combine the cooled rice porridge and nuruk, mixing thoroughly with your hands for about 20 minutes until it becomes slightly moist and sticky.

⚠️ Make sure all tools and bottles are properly sanitized before use.

Fermentation Preparation:

-In a fermentation jar, combine the cooled cooked rice, nuruk-porridge mixture, and 2g of instant yeast.
Gently mix for 20 minutes, being careful not to crush the rice too much.
Fermentation Process:

-Close the lid and store at room temperature.
Stir every 12 hours for a total of 4 times.
After that, let it ferment undisturbed for 5 days without opening the lid.
Straining & Aging:

-Strain the fermented mixture through a fine cloth to extract the liquid.
Transfer to a clean bottle and let it mature for 1-2 days before drinking.
(Optional) Adjust the thickness and alcohol content by adding a bit of water to your taste.

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