📝 About This Recipe
Cheongju, literally meaning 'clear wine,' is the refined heart of Korean tradition, often reserved for ancestral rites and celebratory toasts. This elegant beverage is crafted through the meticulous fermentation of steamed sweet rice and nuruk, a traditional fermentation starter, resulting in a sophisticated profile of subtle floral notes and a crisp, dry finish. Mastering this brew is a journey into patience and precision, rewarding the maker with a pristine, golden liquid that far surpasses commercial varieties.
🥗 Ingredients
The Grains
- 2 kg Chapsal (Sweet/Glutinous Rice) (high quality, short grain preferred)
- 500 g Mepssal (Non-glutinous White Rice) (helps clarify the final brew)
Fermentation Starters
- 250 g Nuruk (Korean Wheat Starter) (coarsely ground, high enzyme activity)
- 5 g Active Dry Yeast (optional, ensures a stable fermentation)
Liquids & Sanitation
- 3 liters Filtered Spring Water (chlorine-free is essential)
- 1/2 cup Food-grade Sanitizer or Ethanol (for sterilizing all equipment)
Filtration Tools
- 1 piece Yongsu (Traditional Bamboo Strainer) (or a long, narrow cylindrical mesh strainer)
- 2 large pieces Fine Muslin or Cheesecloth (for secondary straining)
👨🍳 Instructions
-
1
Thoroughly wash the rice by rubbing it gently in a large bowl. Change the water until it runs perfectly clear (at least 10-15 times) to remove all surface starches which can cloud the wine.
-
2
Soak the cleaned rice in filtered water for 8-10 hours (overnight). Drain the rice using a colander for at least 30 minutes to ensure no excess water remains.
-
3
Prepare a steamer with a clean cloth. Spread the rice evenly and steam over high heat for 40 minutes, then let it sit for 10 minutes to finish cooking in its own steam (Godubap). The rice should be firm and translucent, not mushy.
-
4
Spread the steamed rice on a large tray and cool it completely to room temperature. This is crucial; if the rice is too hot, it will kill the beneficial microbes in the nuruk.
-
5
While the rice cools, sterilize your fermentation vessel (onggi or glass jar) with boiling water or food-grade sanitizer. Any bacteria will spoil the delicate flavor.
-
6
In a large mixing bowl, combine the cooled rice, crushed nuruk, and yeast. Gradually add 3 liters of filtered water while mixing by hand for 15 minutes. Your body heat and the mixing action help activate the enzymes.
-
7
Transfer the mixture into the sterilized vessel, leaving at least 20% headspace for the fermentation gases. Wipe the inner rim clean and cover with a breathable cotton cloth secured with a rubber band.
-
8
Store the vessel in a cool, dark place (18-22°C). For the first 3 days, stir the mixture twice a day with a sterilized wooden spoon to provide oxygen for yeast growth.
-
9
After 3 days, stop stirring. You will see bubbles rising and hear a faint fizzing sound. Let it ferment undisturbed for 30 to 40 days.
-
10
Once the rice solids have settled and a clear golden liquid has formed at the top, it is time for the 'Cheongju' extraction. Carefully insert the Yongsu (bamboo strainer) into the center of the mash.
-
11
Wait 24-48 hours as the clear liquid naturally seeps into the center of the strainer. Use a sterilized ladle to gently scoop out this pristine liquid—this is your Cheongju.
-
12
Filter the collected liquid once more through a fine muslin cloth to remove any microscopic sediment. Bottle the wine in sterilized glass bottles.
-
13
Pasteurize the bottles by placing them in a water bath at 65°C for 20 minutes to stop fermentation, or store immediately in the refrigerator to enjoy the 'live' flavor.
💡 Chef's Tips
Cleanliness is paramount; even a drop of dish soap or oil can ruin the batch. If the fermentation temperature exceeds 25°C, the wine may become overly sour. Expose your nuruk to direct sunlight for a day before using to eliminate any 'damp' odors. Use the leftover sediment (Jigemi) to make Makgeolli by adding water and a bit of sugar. For a deeper flavor, age the bottled Cheongju in the fridge for an additional 2 weeks before drinking.
🍽️ Serving Suggestions
Serve chilled in small ceramic or glass cups to appreciate the golden clarity. Pair with delicate white fish sashimi or Korean 'Hoe' for a clean palate experience. Excellent alongside Jeon (Korean savory pancakes) to cut through the richness of the oil. Enjoy with lightly seasoned Namul (vegetable side dishes) to highlight the wine's floral notes. Use as a premium cooking wine for high-end seafood braises or sauces.