Traditional Korean Rice Liquor (Makgeolli) (Restaurant Copycat)

Nutrition Facts

Instructions

1. 1Rinse the sweet rice thoroughly under cold running water until the water runs clear, about 5-6 rinses, then soak in cold water for 3 hours. Drain completely in a fine-mesh strainer for 15 minutes.
2. 2Sterilize a large glass jar (1-gallon capacity), wooden spoon, and all fermentation equipment by pouring boiling water over them. Allow to air-dry completely on a clean towel.
3. 3Set up a steamer basket over boiling water. Line the basket with cheesecloth or a clean kitchen towel. Spread the drained rice evenly in the lined steamer. Steam over medium-high heat until the rice is fully cooked but still retains individual grain structure, about 30-40 minutes. The rice should be tender throughout with no hard centers.
4. 4Transfer the steamed rice to a large sterilized bowl. Spread it out to cool to body temperature (around 98°F), stirring occasionally to release steam, approximately 30 minutes. This temperature is crucial - rice that's too hot will kill the nuruk culture.
5. 5Combine the cooled rice with 4 cups filtered water in your sterilized fermentation jar. Add the nuruk, salt, sugar, and grated ginger. Stir gently but thoroughly with your sterilized wooden spoon to distribute the nuruk evenly throughout the mixture, about 2 minutes of gentle stirring.
6. 6Cover the jar opening with cheesecloth secured with a rubber band to allow gas escape while preventing contamination. Place in a dark location where temperature remains consistently between 65-70°F.
7. 7Stir the fermenting mixture gently once daily with your sterilized spoon, always covering again immediately after stirring. You'll notice bubbling activity beginning around day 2-3, which indicates active fermentation. The mixture will develop a sweet-tangy aroma as fermentation progresses.
8. 8Allow primary fermentation to continue for 7 days total. The mixture will separate into layers with liquid accumulating at the bottom.
9. 9After 7 days, add the remaining 2 cups filtered water to the fermented mixture. Stir gently to incorporate.
10. 10Strain the entire mixture through multiple layers of sterilized cheesecloth set over a large bowl, gathering the cloth edges and squeezing gently to extract all liquid while leaving rice sediment behind. For restaurant-quality silky texture, strain a second time through fine cheesecloth.
11. 11Transfer the strained makgeolli into clean glass bottles, filling only ¾ full to allow space for carbonation development. Seal with tight-fitting caps.
12. 12Refrigerate immediately. The makgeolli will develop natural carbonation over 2-3 days in the refrigerator and is best consumed within 1 week of bottling for optimal freshness and effervescence.
13. 13Shake gently before serving to redistribute the characteristic milky rice solids. Pour into traditional makgeolli bowls or small cups, allowing the natural cloudiness to show through.