Ingredients with Measurements:
- 2 cups of short-grain rice
- 1 cup of mugwort leaves, washed and chopped
- 1/2 cup of nuruk (Korean fermentation starter)
- 8 cups of water
- 1/2 cup of sugar (optional)
Special equipment needed:
- Large pot
- Rice cooker
- Cheesecloth or muslin cloth
- Fermentation vessel (ceramic or glass jar with airtight lid)
- Funnel
- Bottles for storage
Step-by-step instructions:
1. Rinse the rice in cold water until the water runs clear. Soak the rice in water for at least 30 minutes.
2. Drain the rice and place it in a rice cooker with 4 cups of water. Cook the rice according to the rice cooker's instructions.
3. While the rice is cooking, bring 4 cups of water to a boil in a large pot. Add the chopped mugwort leaves and simmer for 10 minutes.
4. Remove the pot from heat and strain the mugwort tea through a cheesecloth or muslin cloth. Let the tea cool to room temperature.
5. Once the rice is cooked, transfer it to a large mixing bowl. Add the nuruk and mix well.
6. Pour the mugwort tea into the mixing bowl and mix well with the rice and nuruk mixture.
7. Cover the mixing bowl with a cheesecloth or muslin cloth and let it sit at room temperature for 24 hours.
8. After 24 hours, mix the rice mixture again and transfer it to a fermentation vessel. Seal the vessel with an airtight lid.
9. Let the mixture ferment for 3-4 days at room temperature. Check the mixture daily and mix it with a clean spoon.
10. After 3-4 days, the mixture should have turned into a cloudy liquid. Strain the liquid through a cheesecloth or muslin cloth and discard the rice solids.
11. If desired, add sugar to the liquid and mix well.
12. Using a funnel, transfer the liquid to bottles for storage. Store the bottles in a cool, dark place for at least 1 week before drinking.
Time:
Preparation time: 30 minutes
Cooking time: 30 minutes
Fermentation time: 3-4 days
Temperature:
Room temperature for fermentation
Serving size:
Makes approximately 8 cups of makgeolli
Nutritional information:
Calories per serving: 150
Fat: 0g
Carbohydrates: 33g
Protein: 2g
Substitutions for ingredients:
- Short-grain rice can be substituted with glutinous rice or sushi rice.
- Nuruk can be substituted with yeast or koji.
Variations:
- Add other herbs or fruits for different flavors.
- Adjust the amount of sugar for a sweeter or less sweet taste.
Tips and tricks:
- Use a clean spoon to mix the rice mixture during fermentation.
- Make sure the fermentation vessel is airtight to prevent contamination.
- Store the makgeolli in the refrigerator after opening to extend its shelf life.
Storage instructions:
Store the bottles in a cool, dark place for at least 1 week before drinking.
Reheating instructions:
Makgeolli is best served cold and does not need to be reheated.
Presentation ideas:
Serve the makgeolli in traditional Korean bowls or cups.
Garnishes:
Garnish with fresh mugwort leaves or other herbs.
Pairings:
Makgeolli pairs well with Korean fried chicken, spicy rice cakes, and other Korean snacks.
Suggested side dishes:
Serve with Korean side dishes such as kimchi, pickled vegetables, and grilled meats.
Troubleshooting advice:
- If the makgeolli smells or tastes off, discard it and start over.
- Make sure all equipment is clean and sanitized before use.
- If the fermentation process is slow, try placing the vessel in a warmer spot.
Food safety advice:
- Use clean and sanitized equipment to prevent contamination.
- Store the makgeolli in a cool, dark place to prevent spoilage.
- Discard any makgeolli that smells or tastes off.
Food history:
Makgeolli is a traditional Korean rice wine that has been enjoyed for centuries.
Flavor profiles:
Mogwa-Cheong Makgeolli has a slightly sweet and herbal flavor with a tangy finish.
Serving suggestions:
Serve chilled and shake well before pouring.
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Region: Korean