Korean Baekseju Herbal Rice Wine
Quick answer
Baekseju is a traditional Korean herbal rice wine produced by infusing a fermented glutinous rice base with twelve medicinal ingredients including fresh ginseng, jujubes...
What makes this special
- Baekseju rice wine infuses twelve medicinal herbs with honey for a sweet, herbal finish.
- Honey added late in fermentation leaves residual sweetness on the finish
- Fresh ginseng's earthy bitterness layers over the sweet glutinous rice base
Key ingredients
Core cooking flow
- 1 Rinse 400g of glutinous rice and soak it for three hours, then steam for 20...
- 2 Clean 30g of fresh ginseng, 20g of ginger, and six jujubes, then slice them...
- 3 Combine 80g of nuruk starter with 1500ml of water in a fermentation vessel...
Baekseju is a traditional Korean herbal rice wine produced by infusing a fermented glutinous rice base with twelve medicinal ingredients including fresh ginseng, jujubes, ginger, wolfberry, and cinnamon, then sweetening the result with honey. The brand was launched by Kooksoondang in 1992 and has since become the dominant commercial representative of the yakju category - herbal Korean rice wine - in mainstream retail. The foundation is glutinous rice fermented with nuruk, a traditional wheat and grain-based starter culture that produces a mildly sweet, relatively low-acid alcohol. Fresh ginseng steeped in that fermenting liquid contributes its characteristic bitterness and earthy depth, which sit on top of the rice sweetness rather than replacing it. Jujubes lend a faint reddish tint and a dried-fruit sweetness that stays in the background, while ginger delivers a slow, peppery warmth that registers at the back of the throat after swallowing. The honey is added after primary fermentation has proceeded far enough that the yeast population is declining; this preserves residual sugar in the finished wine rather than having it fully fermented out. That residual sweetness is central to Baekseju's flavor identity and distinguishes it from drier yakju styles. Alcohol content sits around thirteen percent, comparable to a medium-bodied grape wine. The liquid is filtered clear and appears golden, substantially more transparent than unfiltered makgeolli. Served cold, the herbal complexity recedes and the wine drinks crisp and refreshing; at room temperature, the ginseng bitterness and jujube sweetness become more pronounced with each sip. It pairs well with fatty or strongly flavored Korean dishes - grilled pork belly, braised spicy chicken - where the medicinal herbaceousness cuts through the richness.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Step
Rinse 400g of glutinous rice and soak it for three hours, then steam for 20 minutes to produce firm grains and spread them on a wide tray to cool down.
- 2Prep
Clean 30g of fresh ginseng, 20g of ginger, and six jujubes, then slice them very thinly to maximize the infusion of their medicinal properties and fragrances throughout the entire fermentation.
- 3Prep
Combine 80g of nuruk starter with 1500ml of water in a fermentation vessel, then add the cooled rice and herbs, mixing them thoroughly with clean hands to ensure even enzyme distribution.
- 4Control
Cover the vessel loosely and let it ferment at room temperature for six to eight days, stirring once daily with a sterilized spoon to release accumulated gases and encourage yeast activity.
- 5Prep
Filter the mixture through a fine cloth or sieve to separate the clear liquid, then incorporate two tablespoons of honey to balance the sweetness and depth before transferring into bottles.
- 6Finish
Rest the bottled wine in the refrigerator for one day to allow any remaining sediment to settle, then pour the stabilized, clear Baekseju into chilled glasses and serve chilled.
After the steps
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