Ingredients with Measurements:
- 1 cup sweet rice
- 3 cups water
- 1/2 cup nuruk (Korean fermentation starter)
- 1/2 cup sugar
- 1/2 cup dried seaweed
- 1/4 cup sliced ginger
- 1/4 cup sliced garlic
- 1/4 cup sliced green onion
- 1/4 cup sliced red chili pepper
- 1/4 cup soy sauce
Special equipment needed:
- Large mixing bowl
- Cheesecloth or clean kitchen towel
- Large pot or jar with lid
- Strainer
Step-by-step instructions:
1. Rinse the sweet rice in cold water until the water runs clear. Soak the rice in water for at least 4 hours or overnight.
2. Drain the rice and transfer it to a large mixing bowl. Add the nuruk and mix well.
3. Add 3 cups of water to the rice mixture and stir until well combined. Cover the bowl with cheesecloth or a clean kitchen towel and let it sit at room temperature for 24 hours.
4. After 24 hours, the mixture should be bubbly and slightly sour. Add the sugar and stir until dissolved.
5. In a separate bowl, soak the dried seaweed in cold water for 10 minutes. Drain and rinse the seaweed.
6. Add the seaweed, ginger, garlic, green onion, red chili pepper, and soy sauce to the rice mixture. Stir well.
7. Transfer the mixture to a large pot or jar with a lid. Cover and let it ferment at room temperature for 2-3 days.
8. After 2-3 days, strain the dongdongju through a cheesecloth or strainer. Discard the solids.
9. Serve the seaweed dongdongju chilled or at room temperature.
Time:
Preparation time: 24 hours
Cooking time: 2-3 days
Temperature:
Room temperature
Serving size:
4-6 servings
Nutritional information:
Calories per serving: 150
Total fat: 0.5g
Total carbohydrates: 34g
Protein: 2g
Substitutions for ingredients:
- Sweet rice can be substituted with regular white rice.
- Nuruk can be substituted with yeast or other fermentation starters.
- Dried seaweed can be substituted with fresh seaweed or omitted altogether.
- Soy sauce can be substituted with tamari or liquid aminos.
Variations:
- Add sliced pear or apple for a sweeter flavor.
- Use different types of seaweed for different flavors.
- Add sliced lemon or lime for a citrusy flavor.
Tips and tricks:
- Make sure to use clean utensils and equipment to prevent contamination.
- Taste the dongdongju periodically during fermentation to adjust the sweetness or sourness to your liking.
- Store the dongdongju in the refrigerator after fermentation to slow down the fermentation process.
Storage instructions:
Store the dongdongju in a sealed container in the refrigerator for up to 1 week.
Reheating instructions:
Seaweed dongdongju is typically served chilled or at room temperature and does not need to be reheated.
Presentation ideas:
Serve the seaweed dongdongju in small glasses or bowls with a slice of lemon or lime for garnish.
Garnishes:
- Sliced lemon or lime
- Fresh herbs such as cilantro or basil
Pairings:
- Korean BBQ
- Spicy stir-fried dishes
- Kimchi
Suggested side dishes:
- Steamed rice
- Pickled vegetables
- Korean pancakes (jeon)
Troubleshooting advice:
- If the dongdongju is too sour, add more sugar to balance the flavor.
- If the dongdongju is too sweet, add more soy sauce or salt to balance the flavor.
Food safety advice:
- Make sure to use clean utensils and equipment to prevent contamination.
- Store the dongdongju in the refrigerator after fermentation to prevent spoilage.
Food history:
Dongdongju is a traditional Korean alcoholic beverage made from fermented rice. It is believed to have originated in the Goguryeo Dynasty (37 BC-668 AD). Seaweed dongdongju is a variation of the traditional recipe that incorporates dried seaweed for added flavor and nutrition.
Flavor profiles:
Seaweed dongdongju has a slightly sweet and sour flavor with a savory umami taste from the seaweed.
Serving suggestions:
Serve the seaweed dongdongju as a refreshing and light alcoholic beverage with Korean BBQ or spicy stir-fried dishes.
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Region: Korean