Makgeolli (Korean Rice Wine, single-stage fermented)

Rice is a staple food in Korea, as in many Asian cultures.

That’s why rice is used to make so many different foods — even alcohol.

From makgeolli to soju, Korea has a long tradition of rice-based drinks.

Today, let’s start with the most basic one: makgeolli :)

Makgeolli (single-stage fermented way)

T = Tablespoon

t = teaspoon

Wash 1.8 kg of glutinous rice until the water runs clear
(about 20 minutes. Gently wash in one direction so the grains don’t break).
Soak the washed rice in water for at least 3 hours.
Drain the soaked rice in a sieve and let it air-dry for 1 hour.
Transfer the rice to a steamer and steam over medium heat for 40 minutes.
Turn off the heat and let the rice rest for 20 minutes with the lid on (steam settling).
Spread the steamed rice out and cool it quickly to about 25°C (77°F).
(This temperature is ideal for yeast activity. If it’s too hot, the yeast can die; if it’s too cold, fermentation slows down.)
In a separate bowl, mix 1.2 L of lukewarm water with 400 g of nuruk.
Let the water–nuruk mixture rest at room temperature for at least 4 hours.
After 4 hours, strain the nuruk liquid and mix it with the cooled steamed rice.
Knead and mix the rice thoroughly for about 10 minutes.
Transfer the mixture to an airtight container or a container with an airlock.
Ferment at 20–25°C (68–77°F) for 7–10 days.
After fermentation, strain the makgeolli.
You may add water to adjust the strength and taste to your preference.