Yuhwaju
Origin: Yeongyang, Gyeongsang, Korea
Source: Jang Gye-hyang (장계향), 1670
Ingredients
- white rice (base)
- water (base)
- nuruk (base)
- doe fine wheat flour (base)
- mal white rice (second addition)
- mal hot water (second addition)
Instructions
- Wash 2 mal 5 doe white rice clear, soak overnight, grind fine, half-cook with 2 mal 5 doe water and cool.
- Mix in 2 doe 5 hop nuruk and 1 doe fine wheat flour evenly, and pack into the crock.
- After 10 days: wash 5 mal white rice, soak overnight, steam thoroughly, cool.
- Cool 5 mal hot water well, mix into the base brew, pack in, and use after a fortnight (15 days).