Jeom-ju (Sticky/Rich Wine)

Ingredients

• doe white rice
• doe powdered nuruk
• mal glutinous rice
• mal boiled water

Instructions

1. Wash 1 doe of white rice, soak overnight, grind, and form holed rice cakes; boil done, beat in their own water, and leave overnight.
2. Knead in 1 doe of powdered nuruk and set aside.
3. On the third morning, wash and soak 1 mal of glutinous rice; that evening sprinkle water and steam it done without raw moisture, then spread in a basket and cover.
4. Cool 1 mal of boiled water overnight, dissolve the base wine into it, strain, and mix with the rice, breaking lumps gently until softened (it looks like abacus beads). Use after seven days.