Byeol-ju (Special Wine)
Origin: Yeongyang, Gyeongsang, Korea
Source: Jang Gye-hyang (장계향), 1670
Ingredients
- mal white rice
- nuruk
- fine wheat flour
- boiled water
- mal rice
Instructions
- Grind 1 mal of white rice into holed rice cakes.
- Combine 1 doe nuruk and 1 hop fine flour with 1 mal boiled water; first dissolve only 1 hop of nuruk in water, then knead together and set aside three days.
- Steam 2 mal of rice, boil 4 mal of water, and cool thoroughly.
- Scoop out the base wine, mix in 2 doe nuruk and 1 hop fine flour, and use after ten days; yields about two donghae of clear wine (cheongju).