Sunday, May 30, 2010

Makin' Makgeolli

About a week ago, on Buddha's Birthday, I went to a 막걸리 makgeolli making class that I read about on Jo-Anna's website. Makgeolli is a traditional Korean rice wine, flavorful and strong. I have sung its praises in this space before. Today we went back (actually, met up at a cute little traveller's cafe in Jonggak) to sample our rice wine and take it home.

To begin, we each had a bowl containing 600 g 고두밥 godubap, an undercooked, steamed rice and 120 g 누룩 nuruk, yeast.

To this was added in stages 450 ml "starter" or base liquor and 900 ml water.

We then mixed and mixed by hand, breaking down the chunks of nuruk (that's Jo-Anna on the end in the photo), and poured everything into the big jug to ferment.

It ferments at room temperature for about a week, stirring daily, until it separates and gas bubbles cease forming.

Finally, water down your finished makgeolli a little and sweeten it a bit. Bottoms up!


SuperDrew said...

I don't want to doubt your hard work, but isn't that "starter" actually just a bottle of dongdongju?

Tuttle said...

That's right. Starter is a quantity of finished product set aside to "start" the next batch. This applies to any yeast thing, alcohol, bread, etc. I read about some sourdough starter that's been going for over 100 years!

SuperDrew said...

Damnit, now I feel like an idiot! Someone hacked my account, I didn't write that. (Of course I could just hit the trash can button and delete it, but where is the fun in that?)