Makgeolli is a traditional Korean rice wine that has a creamy texture and a sweet, slightly sour taste. It is often enjoyed with savory Korean dishes, such as spicy chicken or seafood pancakes. Here is a recipe to make your own homemade makgeolli:
Ingredients:
- 1 cup sweet rice
- 3 cups water
- 1/4 cup nuruk (fermentation starter)
- 1/4 cup sugar
Instructions:
- Rinse the sweet rice under cold running water until the water runs clear. Soak the rice in water for 4-6 hours.
- Drain the rice and place it in a pot with 3 cups of water. Bring the mixture to a boil, then reduce the heat to low and simmer for 25-30 minutes, or until the rice is fully cooked.
- Remove the pot from the heat and allow the rice to cool to room temperature.
- Once the rice has cooled, transfer it to a large bowl and add the nuruk and sugar. Mix well to combine.
- Cover the bowl with a clean cloth or plastic wrap and allow the mixture to ferment at room temperature for 24-48 hours, or until it becomes slightly effervescent and tangy.
- Strain the mixture through a cheesecloth or a fine-mesh sieve to remove any solids.
- Transfer the makgeolli to a glass bottle or a jar with a tight-fitting lid. Store in the refrigerator for up to 1 week.
To serve, pour the makgeolli into a small bowl or cup and stir well before drinking. Enjoy your homemade makgeolli with your favorite Korean dishes or as a refreshing drink on a hot day!
