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Makgeolli｜Recipe of Paik's Cuisine

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백종원 PAIK JONG WON

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Ingredients

Rice : 2kg
酵母 : 大さじ1
砂糖 : 大さじ1/3
麹 : 200g
(A) Water : 1/2カップ
(B) Water : 200ml
（C）水 : 2L

Time required

90minutes

Procedure

1) Sharpen rice 02:31
Put rice in a bowl and gently grind until the water is clear.
Soak the sharpened rice in water for about 1 hour and drain it for about 40 minutes.
2) Steam rice 03:59
Put the rice in a steamer, boil it in hot water, and steam it on high heat for 40 minutes.
Steam on low heat for 10 minutes and spread on a tray to cool the heat.
3) Culturing yeast 06:07
Add sugar and water (A) to yeast, mix and leave for 6 hours.
4) Mix Jiuqu and water 07:30
Put Jiuqu and water from (B) in a bowl and mix.
5) 材料を混ぜる 07:47
別のボウルに米、4、3、（C）の水を入れ、混ぜる。
6) 米を発酵させる 08:34
容器に5を入れ、平らにならして蓋をのせる。
24～26℃で、1日1回混ぜながら6日置く。
7) 仕上げる 10:13
6を濾し、グラスや容器に入れたら完成。

Point

・ When sharpening rice, quickly discard the first sharpening juice.
・ Cool the heat of rice until it reaches about 30 ℃.
・ The container should be sterilized by boiling in advance.
・ The lid of the container should be lightly placed so that carbon dioxide can be emitted.
・ Wrap may be used instead of the lid.