Place raw makgeolli at room temperature for at least an hour
If you're in a hurry, soak it in hot water
Prepare 500ml of cold water

The reason why I failed every time is because I have an unnecessary antipathy to sugar
If there is not much sugar in it, it doesn't taste like anything
It just tastes like flour
I prepared 200ml of sugar today
Prepare 1T of salt

Mix it evenly
You have to mix it evenly with a spatula so that the sugar can dissolve

Since sujebi is made with gravitational flour
I think the Korean traditional liquor bread is made of gravitational flour
Put 500g of gravity into a strainer
Put 1T of yeast in the refrigerator
It's said that you need to put yeast in order to ferment it well
I've never used East together, but I failed, so I'm just experimenting...
Stir in the stuffed flour and yeast
Mix makgeolli, sugar, and salt evenly in well-mixed water
Don't mix it with a whisk
If you use a tool that looks like a sharp scrape at the end, it mixes well

Make a thick dough with plastic wrap
It's winter now
The temperature is important for fermentation
Considering the cold house, I set the electric pad to the minimum and slept
3-4 hours later, I was half asleep
It was so swollen that I turned off the mat
When I saw him in the morning
It didn't swell any more, perhaps because of the cold air
I wish I could keep the floorboards on

The first fermentation seems to be perfect
I think it's fermented very well
I can see a nice hole

Add the cleanberries and red bean paste at room temperature and stir it once
When you make bread, like you do the second round of plastic surgery
Of course, it would be good to have Gangnam bean cutlets in liquor bread, but I added cleanberries
When the filling is mixed, wrap it up again
Leave it at room temperature for about an hour to perform secondary fermentation
Of course, I put it on the electric pad for an hour

After the second fermentation, put some in an electric rice cooker and press multi-purpose jjim

When I put in chopsticks, flour came out
I cooked it one more time and finished

I put some of them on the steamer
I needed a mold to shape it, so I put a cloth on the cake mold and scratched the dough with a scratch
Put it in evenly
After steaming it on high heat for 20 minutes, I poked it with chopsticks
There's flour on it
I steamed it for about 20 minutes and finished it

To prevent it from getting soggy
I'll put it on a bit
You can eat it
The steamed alcohol bread in an electric rice cooker was hard to see if it swelled up
The steamed alcohol bread in the steamer was soft, similar to the taste of old memories
but
It's not like a sponge because it's so soft that it's sold in the market
I don't know how much thinner the dough is