Homemade Makgeolli
Homemade Makgeolli
Ingredients
- 500 g glutinous rice, amount not specified in video, assumed 500g for a reasonable batch
- 150 g nuruk, Korean liquor fermentation starter
- 150 ml water, for mixing with nuruk
- 1.5 L water, for fermentation
Instructions
- 1
Place the glutinous rice in a bowl and wash it under running water, rubbing the grains between your hands. Continue washing and rinsing until the water runs clear.
⏱️ 5 min
- 2
Cover the washed rice with water in a bowl. Soak it for 4-5 hours or overnight. Cover the bowl with plastic wrap during soaking.
⏱️ 240 min
- 3
Drain the soaked rice thoroughly using a colander. Transfer the drained rice into a steamer basket lined with a cloth. Steam the rice for 40 minutes.
⏱️ 45 min
- 4
After steaming, spread the hot rice out on a tray or large plate. Allow it to cool down to a temperature of 25°C - 28°C.
⏱️ 15 min
- 5
In a separate bowl, combine 150g of nuruk with 150ml of water. Mix well with a spoon until thoroughly combined.
⏱️ 3 min
- 6
Transfer the cooled rice to a large mixing bowl. Pour the nuruk and water mixture over the rice. Mix all ingredients thoroughly by hand.
⏱️ 5 min
- 7
Sterilize a clean glass jar by pouring boiling water into it. Swirl the water around to coat the inside of the jar, then carefully drain it.
⏱️ 2 min
- 8
Pour the well-mixed rice and nuruk mixture into the sterilized jar.
⏱️ 1 min
- 9
Add 1.5L of water to the jar with the rice and nuruk mixture.
⏱️ 1 min
- 10
Cover the jar loosely with a clean cloth and secure it with a rubber band. Ferment the mixture for 2-3 days at room temperature. Stir the mixture once a day during this period.
⏱️ 2880 min
- 11
After 2-3 days (or once initial fermentation is complete), replace the cloth cover with a lid, but ensure it is closed loosely to allow gases to escape. Transfer the jar to the refrigerator and ferment for an additional 5-7 days. Stir the mixture once a day during this period.
⏱️ 7200 min
- 12
Once fermentation is complete, pour the fermented mixture into a large sieve lined with a cheesecloth over a clean bowl. Gently squeeze the solids in the cheesecloth to extract all the liquid makgeolli.
⏱️ 10 min
- 13
Pour the strained makgeolli into a clean bottle. Your homemade makgeolli is now ready to enjoy.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Homemade Makgeolli
- 500 g glutinous rice, amount not specified in video, assumed 500g for a reasonable batch
- 150 g nuruk, Korean liquor fermentation starter
- 150 ml water, for mixing with nuruk
- 1.5 L water, for fermentation
Instructions
- 1
Place the glutinous rice in a bowl and wash it under running water, rubbing the grains between your hands. Continue washing and rinsing until the water runs clear.
⏱️ 5 min - 2
Cover the washed rice with water in a bowl. Soak it for 4-5 hours or overnight. Cover the bowl with plastic wrap during soaking.
⏱️ 240 min - 3
Drain the soaked rice thoroughly using a colander. Transfer the drained rice into a steamer basket lined with a cloth. Steam the rice for 40 minutes.
⏱️ 45 min - 4
After steaming, spread the hot rice out on a tray or large plate. Allow it to cool down to a temperature of 25°C - 28°C.
⏱️ 15 min - 5
In a separate bowl, combine 150g of nuruk with 150ml of water. Mix well with a spoon until thoroughly combined.
⏱️ 3 min - 6
Transfer the cooled rice to a large mixing bowl. Pour the nuruk and water mixture over the rice. Mix all ingredients thoroughly by hand.
⏱️ 5 min - 7
Sterilize a clean glass jar by pouring boiling water into it. Swirl the water around to coat the inside of the jar, then carefully drain it.
⏱️ 2 min - 8
Pour the well-mixed rice and nuruk mixture into the sterilized jar.
⏱️ 1 min - 9
Add 1.5L of water to the jar with the rice and nuruk mixture.
⏱️ 1 min - 10
Cover the jar loosely with a clean cloth and secure it with a rubber band. Ferment the mixture for 2-3 days at room temperature. Stir the mixture once a day during this period.
⏱️ 2880 min - 11
After 2-3 days (or once initial fermentation is complete), replace the cloth cover with a lid, but ensure it is closed loosely to allow gases to escape. Transfer the jar to the refrigerator and ferment for an additional 5-7 days. Stir the mixture once a day during this period.
⏱️ 7200 min - 12
Once fermentation is complete, pour the fermented mixture into a large sieve lined with a cheesecloth over a clean bowl. Gently squeeze the solids in the cheesecloth to extract all the liquid makgeolli.
⏱️ 10 min - 13
Pour the strained makgeolli into a clean bottle. Your homemade makgeolli is now ready to enjoy.
⏱️ 1 min