📝 About This Recipe
Bokbunja-ju is a legendary Korean fruit wine crafted from the deep purple Rubus coreanus, a species of wild black raspberry known for its intense antioxidant properties and deep, jammy flavor profile. This traditional beverage balances a sophisticated tartness with a lingering honey-like sweetness, resulting in a velvety texture and a striking ruby-red hue. Historically prized for its health benefits and stamina-boosting qualities, this homemade version captures the pure essence of the forest in every sip.
🥗 Ingredients
The Fruit Base
- 2 kg Fresh Bokbunja (Korean Wild Black Raspberries) (Can substitute with high-quality organic blackberries if wild raspberries are unavailable)
- 400 grams Granulated White Sugar (Adjust slightly based on the natural sweetness of the berries)
- 1/2 teaspoon Coarse Sea Salt (Enhances the natural sweetness of the fruit)
The Fortifying Spirit
- 1.8 liters Soju (High ABV) (Use 'Damgeum-soju' (30-35% alcohol) specifically designed for fruit infusions)
Fermentation Starters & Aromatics
- 20 grams Nuruk (Korean Fermentation Starter) (Optional; adds a traditional earthy depth and aids natural fermentation)
- 3 tablespoons Wild Honey (Added during the secondary aging for a smooth finish)
- 10 pieces Dried Schisandra Berries (Omija) (Optional; adds complex 'five-flavor' notes)
Equipment Essentials
- 5 liter capacity Glass Fermentation Jar (Must be sterilized with boiling water or alcohol)
- 1 piece Cheesecloth or Fine Mesh Strainer (For the final filtration)
👨🍳 Instructions
-
1
Carefully sort through the bokbunja berries, removing any stems, leaves, or damaged fruit. Do not wash them vigorously; if they are clean/organic, a very quick gentle misting is enough, as the natural yeast on the skins aids fermentation.
-
2
Ensure your 5-liter glass jar is completely sterilized and bone-dry. Any moisture or bacteria can spoil the long fermentation process.
-
3
In a large non-reactive bowl, lightly crush the berries by hand (wear gloves to avoid staining) until they are broken but not pureed. This releases the juices and pigments.
-
4
Mix the crushed berries with the sugar and sea salt, tossing gently to ensure the fruit is evenly coated. Let this mixture sit for 30 minutes until a thick syrup begins to form.
-
5
Transfer the sugared berry mixture into the sterilized glass jar. If using Nuruk, sprinkle it evenly over the top layer of berries.
-
6
Cover the mouth of the jar with a clean cloth or breathable paper and secure with a rubber band. Store in a cool, dark place for 2-3 days to allow the initial natural fermentation to begin.
-
7
After 3 days, pour the 1.8 liters of high-proof Soju into the jar. Add the Omija berries if using. Stir gently with a long sterilized wooden spoon.
-
8
Seal the jar tightly with its lid. Store the jar in a cool, dark spot (like a pantry or cellar) away from direct sunlight. The ideal temperature is between 15-20°C (59-68°F).
-
9
Let the wine infuse for exactly 30 days. Once a week, give the jar a gentle swirl to redistribute the fruit and alcohol.
-
10
After 30 days, place a double layer of cheesecloth over a large bowl and pour the contents of the jar through it. Squeeze the cloth firmly to extract every drop of essence from the berry pulp.
-
11
Discard the solids. Stir the wild honey into the filtered liquid until fully dissolved.
-
12
Pour the filtered wine back into a clean glass bottle or jar. Let it age (secondary fermentation) for at least another 60 days. This allows the flavors to mellow and the 'harsh' alcohol bite to soften.
-
13
After the aging period, you may notice a fine sediment at the bottom. Carefully siphon the clear wine into final decorative bottles, leaving the sediment behind for a crystal-clear finish.
💡 Chef's Tips
Always use a high-proof alcohol (30%+) for homemade fruit wines to prevent spoilage and ensure the extraction of the berry's medicinal properties. If the wine tastes too tart after the aging process, you can add a small amount of simple syrup, but do so sparingly to maintain the fruit's character. Avoid opening the jar frequently during the first 30 days to prevent oxidation, which can turn the wine brownish. Label your bottles with the 'start date' and 'bottling date'—patience is the most important ingredient in Korean traditional brewing.
🍽️ Serving Suggestions
Serve chilled in small ceramic or glass cups to appreciate the vibrant color. Pair with grilled eel (Unagi/Jangeo-gui), as the acidity of the wine cuts through the rich, fatty oils of the fish beautifully. Excellent alongside spicy Korean pork barbecue (Jeyuk Bokkeum) or savory mung bean pancakes (Bindaetteok). For a refreshing summer drink, mix 2 parts Bokbunja-ju with 1 part sparkling water and a squeeze of lime. Enjoy as a dessert wine alongside fresh fruit or dark chocolate.