Jukyeopju (Bamboo-Leaf Wine)
Origin: Yeongyang, Gyeongsang, Korea
Source: Jang Gye-hyang (장계향), 1670
Ingredients
- mal white rice (base)
- sabal (bowl) boiled-then-cooled water
- doe nuruk
- doe glutinous rice (second addition)
- doe fine wheat flour (second addition)
Instructions
- Wash 4 mal white rice clear, soak, steam soft and cool.
- Mix 7 doe nuruk into 9 bowls of boiled-then-cooled water, pack into the crock, and keep in a cool place.
- After 20 days: steam 5 doe glutinous rice soft, cool, mix in 1 doe fine wheat flour and add.
- After about 7 more days the wine is bamboo-leaf colored and fragrant — ready to use.