Hajeol-ju (Summer-Season Wine)
Origin: Yeongyang, Gyeongsang, Korea
Source: Jang Gye-hyang (장계향), 1670
Ingredients
- mal boiled-then-cooled water
- doe powdered nuruk
- mal white rice
Instructions
- Dissolve 2 doe of powdered nuruk in 1 mal of boiled-then-cooled water and leave overnight; strain through fine hemp cloth and discard the dregs.
- Wash, grind, and steam-dry 1 mal of white rice.
- When cool, mix with the strained nuruk water and use within three days.