Jeol-ju (Seasonal Wine)
Origin: Yeongyang, Gyeongsang, Korea
Source: Jang Gye-hyang (장계향), 1670
Ingredients
- mal glutinous rice
- donghae boiling water
- doe nuruk
Instructions
- Wash 3 mal of glutinous rice and soak in 2 donghae of boiling water; leave three days.
- Reheat the water a little, mix in the rice, and when cold mix in 6 doe of nuruk and brew.
- Use when it floats and foams ('like ants'). Aged nuruk, wrapped and soaked, keeps the wine from spoiling.