Dugang-ju (Dukang Wine)
Origin: Yeongyang, Gyeongsang, Korea
Source: Jang Gye-hyang (장계향), 1670
Ingredients
- mal white rice
- water
- nuruk
- mal glutinous rice
Instructions
- Wash and grind 3 mal of white rice and make a porridge with 3 mal 5 doe of water.
- Mix in 5 doe 4 hop of nuruk, cool, and put in a jar.
- After five days, wash and steam 3 mal of glutinous rice; drive off surface moisture but keep it slightly warm, add it in, and use.