📝 About This Recipe
Step into the heart of Korean tradition with this cloudy, sparkling rice wine that has been the soul of village festivals for centuries. Known for its milky appearance and a delicate balance of sweet, sour, and bitter notes, Makgeolli is a 'living' beverage rich in probiotics and vitamins. This recipe guides you through the ancient process of fermentation, transforming simple grains into a sophisticated, fizzy elixir that captures the rustic charm of the Korean countryside.
🥗 Ingredients
The Grains
- 1 kg Short-grain Sweet Rice (Chapssal) (also known as glutinous rice)
- 500 g Regular Short-grain Rice (provides structure and prevents excess sweetness)
The Fermentation Starter
- 250 g Nuruk (Korean fermentation starter, coarsely crushed)
- 1 teaspoon Active Dry Yeast (optional, ensures a vigorous start for beginners)
The Liquid
- 2 liters Filtered Water (boiled and cooled to room temperature)
Finishing Touches
- 1-2 tablespoons Honey or Sugar (to taste, added only when serving)
- 1-2 cups Cold Water (for diluting the concentrate after fermentation)
👨🍳 Instructions
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1
Thoroughly wash the sweet rice and regular rice in a large bowl. Change the water repeatedly until it runs crystal clear; this removes excess starch that can make the wine unpleasantly slimy.
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2
Soak the washed rice in cold water for at least 4 hours, or ideally overnight (8 hours), to ensure the grains are fully hydrated for steaming.
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3
Drain the rice in a fine-mesh sieve for 30 minutes to remove all excess surface moisture.
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4
Line a steamer basket with a damp cheesecloth. Spread the rice evenly and steam over high heat for 40-45 minutes until it becomes 'Godubap'—firm, chewy, perfectly cooked rice that isn't mushy.
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5
Spread the steamed rice onto a large tray or clean baking sheet. Let it cool completely to room temperature (about 20-25°C). Mixing warm rice with Nuruk will kill the beneficial bacteria.
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6
Sterilize a large glass jar or traditional earthenware crock (Onggi) with boiling water and dry it thoroughly.
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7
In a large mixing bowl, combine the cooled rice, crushed Nuruk, and dry yeast. Gradually pour in the 2 liters of filtered water.
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8
Using clean hands, gently massage and mix the ingredients for about 10-15 minutes. This 'kneading' helps the Nuruk enzymes begin breaking down the rice starches into sugars.
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9
Transfer the mixture into your sterilized jar, leaving at least 30% of the space at the top empty to account for the bubbling and expansion during fermentation.
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10
Cover the mouth of the jar with a clean cloth or paper towel and secure it with a rubber band. This allows the brew to breathe while keeping dust out.
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11
Store the jar in a dark, cool place (20-25°C). For the first 3 days, stir the mixture twice a day with a sterilized wooden spoon to release gases and distribute the yeast.
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12
After 3 days, stop stirring. Let it ferment undisturbed for another 4 to 7 days. You will see layers forming and hear a faint fizzing sound.
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13
When the bubbling subsides and the rice grains sink to the bottom (leaving a clearer liquid on top), the fermentation is complete. The total time is usually 7-10 days depending on temperature.
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14
Strain the mixture through a fine-mesh nut milk bag or double-layered cheesecloth into a clean bowl. Squeeze firmly to extract all the creamy liquid from the rice solids.
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15
This 'Wonju' (undiluted wine) is very strong. Dilute with cold water to your preferred strength (usually a 1:1 or 2:1 ratio of wine to water) and store in the refrigerator for 2-3 days before drinking to let the flavors mellow.
💡 Chef's Tips
Cleanliness is paramount; ensure all utensils and jars are sterilized to prevent mold. If the mixture smells like vinegar, it has been exposed to too much oxygen or heat. For a smoother texture, you can grind the Nuruk into a fine powder before mixing. Don't tighten the lid during the first week of storage in the fridge, as the wine is still carbonating and could cause the bottle to burst. Adjust the sweetness just before serving; homemade Makgeolli is often much drier than commercial versions.
🍽️ Serving Suggestions
Serve chilled in wide, shallow bowls and stir before pouring to incorporate the sediment. Pair with 'Pajeon' (Korean savory pancakes) for the most traditional rainy-day experience. Enjoy alongside spicy 'Dukkbokki' to balance the heat with the wine's creamy sweetness. Try it with 'Anju' like Bossam (boiled pork belly) and salty fermented soy bean dips. For a modern twist, blend with fresh mango or strawberry for a refreshing Makgeolli smoothie.