Byeokhyangju
Origin: Yeongyang, Gyeongsang, Korea
Source: Jang Gye-hyang (장계향), 1670
Ingredients
- white rice (base)
- dong-i (large jar) water (base)
- nuruk (base)
- fine wheat flour (base)
- white rice (second addition)
- dong-i (large jar) water (second addition)
Instructions
- Grind 3 mal 5 doe white rice, scald with 2 large jars (dong-i) of water.
- Add about 2 doe 6 hop nuruk and 2 doe 6 hop fine wheat flour; leave until it froths up vigorously.
- Wash 3 mal 5 doe white rice clear, steam, mix with about 1.5 large jars of water, and pack in.
- Use after two months.