Baekhwaju
Origin: Yeongyang, Gyeongsang, Korea
Source: Jang Gye-hyang (장계향), 1670
Ingredients
- mal white rice (base)
- mal water (base)
- doe nuruk (base)
- doe fine wheat flour (base)
- mal rice (second addition)
- doe nuruk (second addition)
Instructions
- Wash 2 mal white rice clear, grind; boil 2 mal water and scald the flour with it.
- Mix in 2 doe nuruk and 1 doe fine wheat flour and pack in.
- After 7 days: wash 4 mal rice clear, steam thoroughly, and mix in water until the rice is quite moist.
- Mix in 1 doe nuruk, pack in, and use after 20 days.