📝 About This Recipe
Beopju is a legendary Korean medicinal rice wine, traditionally brewed in the historic city of Gyeongju following strict 'laws' or 'methods' (Beop) to ensure purity and potency. This refined clear liquor offers a sophisticated profile of subtle sweetness, deep umami, and a whisper of floral notes derived from high-quality glutinous rice and traditional Nuruk. Known as a 'medicinal wine,' it is prized for its smooth finish and its historical role as a premium offering for ancestral rites and royal banquets.
🥗 Ingredients
The Foundation (Godubap)
- 2 kg Glutinous Rice (Chapssal) (high-quality short grain)
- 1.5 liters Filtered Water (for the initial mash)
The Fermentation Starter
- 400 grams Traditional Nuruk (wheat-based fermentation starter, finely crushed)
- 50 grams Malt Powder (Yeopgireum) (helps clarify the wine)
The Medicinal & Flavor Infusion
- 10 pieces Dried Jujubes (pitted and sliced)
- 1 tablespoon Korean Pine Nuts (for subtle oils)
- 5 grams Dried Chrysanthemum Flowers (optional, for floral aroma)
- 20 grams Ginger (thinly sliced)
- 2 small pieces Licorice Root (Gamcho) (for natural sweetness and medicinal balance)
The Secondary Addition (Mit-sul)
- 500 grams Non-glutinous Rice Flour (for the starter mash)
- 1 liter Boiling Water (to create the rice porridge)
👨🍳 Instructions
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1
Wash the glutinous rice thoroughly in cold water until the water runs completely clear (usually 7-10 rinses). Soak the rice for at least 8 hours or overnight.
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2
Drain the soaked rice for 30 minutes. Prepare a steamer with a cheesecloth and steam the rice for 40-50 minutes until it becomes 'Godubap' (firm, chewy steamed rice). Let it cool completely to room temperature.
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3
While the rice cools, prepare the 'Mit-sul' (starter). Mix the non-glutinous rice flour with boiling water to make a thick porridge. Let this cool to below 30°C (86°F).
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4
In a sterilized fermentation vessel (Onggi or glass jar), mix the cooled porridge with the crushed Nuruk and 1 liter of filtered water. Stir well and let it sit for 2 days at 20-25°C.
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5
Once the starter is bubbling, add the cooled Godubap (steamed glutinous rice) to the vessel. Incorporate the ginger, jujubes, and licorice root.
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6
Using clean hands or a sterilized paddle, mix the contents for 10-15 minutes to ensure the Nuruk is evenly distributed and the rice grains are coated.
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7
Cover the vessel with a breathable cloth or a lid with an airlock. Store in a cool, dark place (15-20°C is ideal for Beopju).
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8
For the first 3-5 days, stir the mash twice daily with a sterilized spoon to release gases and encourage yeast activity.
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9
After the initial active fermentation, add the dried chrysanthemum flowers and pine nuts. Seal the vessel and let it ferment undisturbed for 30 days.
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10
Observe the layers. When the rice solids have sunk to the bottom and a clear amber liquid forms on top, the fermentation is complete.
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11
Carefully siphon the clear liquid (Yakju) from the top, or strain the entire mash through a fine hemp bag, squeezing gently.
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12
Transfer the liquid to a clean bottle and let it undergo 'low-temperature aging' in the refrigerator for another 20-30 days to mellow the flavors.
💡 Chef's Tips
Always sterilize your equipment with boiling water or food-grade sanitizer; any bacteria will turn the wine sour. Temperature control is critical; if the room is too hot, the wine will become acidic rather than sweet. Use the highest quality Nuruk you can find, as it dictates the entire flavor profile and enzymatic breakdown. Do not rush the aging process; the 'medicinal' smoothness of Beopju only develops after the 40-day mark. If the wine is too strong for your palate, you can dilute it slightly with filtered water before the final aging step.
🍽️ Serving Suggestions
Serve chilled in small ceramic cups to appreciate the delicate aroma. Pair with Korean 'Jeon' (savory pancakes), particularly Yukjeon (beef pancakes) or Bindaetteok. Excellent alongside 'Sinsollo' (royal hot pot) or lightly seasoned grilled white fish. Enjoy as a digestif after a heavy meal to utilize its traditional medicinal properties. Serve with a few fresh pine nuts floating on top for a traditional aesthetic touch.