Making makgeolli at home. Hand-made makgeolli! Success? Failure?
Let's make Korean traditional liquor that's good to make in this cool and chilly weather! Let's make makgeolli!
6 serving
Within 999 minutes
빠진
Ingredients
  • Rice
    1.3kg
  • yeast
    300g
  • Water
    2L
Video
Cooking Steps
STEP 1/11
Wash the rice thoroughly until it doesn't turn white and put water in an electric rice cooker and cook the rice
STEP 2/11
Spread the rice out and let it cool for at least 3 hours
STEP 3/11
Sprinkle yeast over cold rice and mix thoroughly
STEP 4/11
Place rice mixed with nutmeg and yeast in a hot sterilized sealed glass bottle
STEP 5/11
Add 2L of water and mix well
Cover the opening of the bottle with cotton cloth
Store in a cool place
STEP 6/11
Stir once every three days
STEP 7/11
On the last day of the 3rd, remove the cloth and put the lid on the airtight container to ferment
Depending on the condition of makgeolli, you can filter it out
It usually takes 4 to 5 days after closing the lid, but it got a little cold at this time, so I filtered it out for about 7 days
STEP 8/11
Please filter it on the cloth
STEP 9/11
Use makgeolli extract, water, and sugar to make it to my taste
STEP 10/11
Please put it in the prepared container
Sealed glass bottles are good, but they may be fermented and explode, so it's best to use Petpyeong
STEP 11/11
If you eat it after refrigerating for 3 days, the carbonation is stronger and sweeter than the first time, so you can enjoy it more!
Cooking review
4.67
score
  • 732*****
    score
    I'm going to make makgeolli. Can I take out the pine needles dipped in pine needles and put in about two. I'm making rice balls to make makgeolli.
    2020-01-19 17:40
  • 744*****
    score
    I've made it before. It's the best The groom says it's delicious
    2019-03-09 07:45
  • 407*****
    score
    The first one was a huge success! Thanks to you, I enjoyed making makgeolli. Thank you
    2018-12-18 22:27
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