📝 About This Recipe
Experience the ancient art of Korean craft with this traditional distilled Soju, a crystal-clear spirit that carries the deep, nutty aroma of fermented rice and a smooth, warming finish. Unlike modern mass-produced versions, this authentic recipe utilizes 'Nuruk'—a natural fermentation starter—to create a complex flavor profile that has defined Korean drinking culture for centuries. Crafting this spirit is a labor of love, rewarding the patient distiller with a pure, potent beverage that is truly the 'nectar of the gods.'
🥗 Ingredients
The Fermentation Base (Wonju)
- 5 kg Short-grain White Rice (High quality, polished sushi-grade rice)
- 500 grams Nuruk (Korean fermentation starter) (Coarsely ground and sun-dried for 2 days prior)
- 8 liters Filtered Spring Water (Chlorine-free is essential for yeast health)
- 5 grams Active Dry Yeast (Optional, to ensure vigorous initial fermentation)
The Distillation Setup
- 1 piece Soju-Gori (Traditional Clay Still) (Or a modern copper pot still)
- 2 cups Wheat Flour (Used with water to make a sealing paste)
- 10 kg Cold Water or Ice (For the cooling reservoir of the still)
👨🍳 Instructions
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1
Wash the rice thoroughly in cold water until the water runs completely clear. Soak the rice for at least 4 hours, then drain in a colander for 30 minutes.
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2
Steam the rice in a large bamboo steamer or rice cooker using minimal water to create 'Godubap' (firm, chewy steamed rice). The rice must be cooked through but not mushy.
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3
Spread the steamed rice out on a clean mat or large tray and let it cool completely to room temperature (about 25°C/77°F).
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4
In a large sterilized fermentation vessel (Onggi or glass carboy), combine the cooled rice, crushed Nuruk, and filtered water. Mix by hand for 15 minutes to aerate the mash.
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5
Cover the vessel with a breathable cloth and store in a dark place at 20-25°C. Stir the mixture twice a day for the first 3 days.
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6
After 3 days, seal the vessel with an airlock. Allow it to ferment for 10-14 days until the rice settles at the bottom and a clear yellowish liquid (Cheongju) forms on top.
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7
Strain the fermented mash (Mashu) through a fine mesh bag, squeezing hard to extract all the liquid. This liquid is your 'Wonju' or base wine.
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8
Prepare the still. If using a traditional Soju-Gori, place the bottom section on a heat source and fill it with the Wonju.
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9
Mix the wheat flour with a little water to create a thick dough. Use this 'sealing paste' to join the sections of the still, ensuring no steam can escape.
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10
Apply low to medium heat. It is crucial not to boil the liquid aggressively; a gentle simmer is required to vaporize the alcohol without scorching the rice solids.
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11
Fill the top cooling basin of the still with cold water or ice. As the alcohol vapor hits the cold ceiling, it condenses and drips out through the spout.
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12
Discard the first 50ml of distillate (the 'heads'), as it contains impurities. Collect the 'heart' of the distillation in a clean glass container.
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13
Monitor the flow. Once the distillate becomes cloudy or the alcohol percentage drops significantly (the 'tails'), stop the collection.
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14
Filter the collected Soju through activated charcoal for a cleaner finish, or leave it as is for a more robust, traditional flavor.
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15
Bottle the Soju and let it age in a cool, dark place for at least 2-4 weeks. This 'mellowing' period allows the flavors to harmonize and the harshness to dissipate.
💡 Chef's Tips
Always use high-quality Nuruk, as it is the primary source of the spirit's unique enzyme and yeast profile. Maintain strict cleanliness; sanitize all equipment to prevent wild bacteria from souring your mash. Control the heat carefully during distillation; if the heat is too high, the Soju will have a burnt 'smoky' off-flavor. For a higher ABV, you can perform a second distillation, though this will reduce the final volume. If the spirit is too strong, dilute it with distilled water only after the aging process is complete.
🍽️ Serving Suggestions
Serve chilled in small ceramic cups alongside 'Anju' (drinking snacks) like Samgyeopsal (grilled pork belly). Pair with spicy Korean stews like Kimchi-jjigae to balance the heat with the spirit's sweetness. Enjoy neat at room temperature to fully appreciate the complex floral and nutty notes of the rice. Use as a premium base for cocktails, mixing with fresh ginger juice and honey for a traditional twist. Serve with salty, fermented side dishes like salted seafood (Jeotgal) to enhance the umami of the spirit.