Nokpa-ju (Green-Ripple Wine)
Origin: Yeongyang, Gyeongsang, Korea
Source: Jang Gye-hyang (장계향), 1670
Ingredients
- mal white rice
- daeya boiling water
- powdered nuruk
- mal glutinous rice
Instructions
- Wash 2 mal of white rice thoroughly and grind to flour; boil 15 daeya (basins) of water hard.
- Combine the boiling water with the flour and let it ripen; when ready, mix in 1 doe 5 hop of powdered nuruk.
- After three days, steam 2 mal of glutinous rice; when cooled, mix it first into the base wine.
- Store and use after twenty days.