Soju (Distilled Liquor)
Origin: Yeongyang, Gyeongsang, Korea
Source: Jang Gye-hyang (장계향), 1670
Ingredients
- mal rice
- mal boiling water
- doe aged nuruk
- mulberry and chestnut wood
Instructions
- Wash and steam 1 mal of rice; blend with 2 mal of boiling water and mix in 5 doe of aged nuruk.
- Distill after six days: boil 2 bowls of water in the pot, pour in 3 bowls of wine, and stir evenly.
- Keep a moderate mulberry-and-chestnut-wood fire; change the warm cooling water on top often, pouring fresh water in at once. Yields much good soju.