Jeolju
Origin: Yeongyang, Gyeongsang, Korea
Source: Jang Gye-hyang (장계향), 1670
Ingredients
- doe glutinous rice (base)
- nuruk (base)
- oak leaves
- mal white rice (second addition)
- doe nuruk (second addition)
Instructions
- Husk 4-5 doe glutinous rice, wash, grind, make holed rice cakes and cool.
- Mix in nuruk; lay leaves at the crock bottom, pack in the mash, and cover with leaves.
- After 3 days: steam 1 mal white rice, let it cool in the steamer, strain off the water, and make the base.
- Mix in half a doe of nuruk and pack in.