Buui-ju
Origin: Yeongyang, Gyeongsang, Korea
Source: Jang Gye-hyang (장계향), 1670
Ingredients
- mal glutinous rice
- byeong (bottle) water
- doe powdered nuruk
Instructions
- Wash and steam 1 mal of glutinous rice, put in a vessel, and cool.
- Boil and cool 3 bottles of water; dissolve 1 doe of powdered nuruk in it first.
- Put in a crock; after three days it ripens, clears, and floats scum — strong and sweet, good for summer.