Namseongju

Name: Namseongju
Cuisine: Korea
Ingredients: white rice (base); hot water (base); nuruk (base); doe fine wheat flour (base); white rice (second addition); mal water (second addition)

Origin: Yeongyang, Gyeongsang, Korea

Source: Jang Gye-hyang (장계향), 1670

Ingredients

white rice (base)
hot water (base)
nuruk (base)
doe fine wheat flour (base)
white rice (second addition)
mal water (second addition)

Instructions

Wash 3 mal 5 doe white rice clear, soak overnight, grind; boil 2 mal 5 doe water, half-cook the flour with it and cool.
Mix in 2 doe 5 hop nuruk and 1 doe fine wheat flour and pack in.
After 7 days: wash 3 mal 5 doe white rice clear, soak overnight, steam thoroughly.
Mix with 2 mal water, cool, pack in, and use after 7 more days.