★★★ Korea Allimi Special Article - 대한민국 알리미 특별 조항 ★★★
A popular alcoholic drink in Korea is called makgeolli, 막걸리.
The slightly viscous, milky, off-white, and faintly sparkling rice wine has a little sweet, acidic, bitter, and astringent flavor. It appears hazy because of the chalky silt. It is frequently referred to as a "community beverage" as opposed to hard liquor because it is a low strength beverage with six to nine percent alcohol by volume.
Makgeolli is frequently not pasteurized in Korea, and the wine ages more in the bottle. Many exported makgeolli undergo pasteurization, which deprives the beverage of complex enzymes and flavor compounds, because to the limited shelf life of unpasteurized "draft" makgeolli. Bananas and strawberries have recently been added to makgeolli to create additional flavors.
Recipe:
Ingredients (Make 3L)
5 cups (900 grams) short grain rice 잡쌀, washed and soaked in cold water for at least 6 hours
1½ cups (300 grams) nuruk (starter culture) (buy here)
1 package of dry yeast specific for wine (buy here)
20 cups (1 L, or more) of water
¼ cup sugar or honey (optional)
Rice and nuruk should make around 1 kg or 1.2 kg (you can add more water if needed)
Before cooking leave the rice for more than 6 hours in cold water, them rinse for 300 times until the water remains clear. Then cook it.
Rice should be drained and placed in a large pot. Including 4 glasses of water. For 15 minutes, cook with a cover over medium-high heat. Using a wooden spoon, stir the rice and flip it over. For an additional 15 minutes, simmer it covered over low heat. (You can also use a rice cooker or steamer)
Get rid of the heat. Place your electric dehydrator's basket with the rice inside. As many baskets as you need can be filled by uniformly distributing the rice. Dry for 3 hours with the cover on at 160° F, until the outside of each grain is hard but the interior is still moist. If you don't have an electric dehydrator, you can dry your rice in a shallow basket placed in a windy, sunny location for a number of hours.
Method 1:
Fill the earthenware crock with the rice. With a wooden spoon, combine 8 cups of water, yeast, and nuruk.
When you close the lid, place a cotton rag under it to allow some air to flow in and out.
After a few hours, uncover and thoroughly stir with a wooden spoon. By this time, most of the water has been absorbed by the rice, resulting in a thick paste. Overnight, leave covered.
When you open the crock, you'll see lots of bubbles rising to the top and a much thinner mixture than yesterday. With a wooden spoon, give it a good stir before re-covering. For the next few days, stir it a couple times every day.
It will start bubbling much less on days four or five and divide into a clear liquid on top and a milky slurry underneath. Mix thoroughly, and then for a few more days, mix a few times daily.
There won't be many bubbles at all on days 8 or 9. The liquid at the top will be more transparent and amber-colored. Currently perfectly fermented and ready for consumption.
Pour the makgeolli through a strainer into a large bowl while pressing down on the solids with the back of a wooden spoon to extract as much liquid as you can. Throw away the solids. To dilute, add 8 glasses of water. Stir in the optional sugar thoroughly.
Put the makgeolli into glass jars or BPA-free plastic beer bottles after one more time of straining.
Method 2:
Fill a bowl with the rice. With a wooden spoon, combine 500ml of water (pour it gradually), and nuruk.
Mix these ingredients until the whole looks like a thick paste but the rice is still intact, basically you should mix it for 200 times, or during 20-30 minutes, like you wash a cloth or mix a dough.
During this time you can add the honey and keep mixing.
After add the yeast, more honey if you want, 500ml more water (total should be 1L), and put everything in a plastic or earth pot.
After 1 day uncover the pot and place a cloth on top, so bugs won't get in.
After 4 days you should close the lid and put the special oxygen cap on.
After 7-10 days you can strain the rice and store it. Pour the makgeolli through a strainer into a large bowl while pressing down on the solids with the back of a wooden spoon to extract as much liquid as you can. Throw away the solids. To dilute, add 1L more of water.
Put the makgeolli into glass jars or BPA-free plastic beer bottles after one more time of straining. And store it in the fridge. It will be different each day. You can mix it with juice, strawberry milk or cider/sprite, or mineral water.
The best to be served with Jeon or Korea pancake and drunk on a rainy day. But however you like it it will be delicious!
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