How to make Makgeolli (Korean Rice Wine/Liquor)

By Kimchimari

Ingredients

Instructions

1. Wash the sweet rice in cool water several times, until the water runs fairly clear, then drain it well.
2. Soak the rice for 2 hours, then drain it in a colander for 30 to 45 minutes.
3. Steam the rice for 40 minutes, or until little steam rises through the steamer.
4. Spread the steamed rice on a tray and let it cool for about 2 hours, until it is no longer warm to the touch.
5. Clean the container with soapy water and rinse it; if it is porous, wipe it with strong alcohol and let it dry completely.
6. One hour before, add the nuruk to the measured water in the container and let it soak for 1 hour, breaking up any big chunks.
7. When the rice is cool, add it to the nuruk water and mix gently with your hands without crushing the grains, until no big nuruk chunks remain.
8. Cover the container loosely and keep it in a cool, dry, dark place for 10 to 14 days.
9. Days 1 to 3: stir twice a day with a wooden spoon or spatula, keeping the lid loose.
10. From day 4: stop stirring, close the lid fully, and check it daily until it is ready, which is usually about 10 days at around 18°C (65°F) and sooner at warmer temperatures near 24°C (75°F).
11. Strain the liquid through a fine linen cloth or mesh filter bag once it is ready, then refrigerate it for a few days if you like it smoother.
12. To dilute (optional): mix the strained wine with an equal amount of water and about 2 tablespoons of sugar per 1 kg of rice, then serve cold.

Summarized from Kimchimari's video. Watch it for the details.

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