Korean Bokbunja Wine (Black Raspberry Soju-Infused Fruit Wine)

Quick answer

Total time: 30 min
Level: Hard
Servings: 10 servings
Ingredients: 6

About this dish

Bokbunja-ju is a deep ruby Korean fruit wine made by layering fresh black raspberries and sugar in a sterilized jar, then covering them with soju along with a strip of lemon peel and a cinnamon stick.

At 1.2 kg of fresh fruit per batch, the berry flavor comes through with real concentration. The jar rests in a cool place for at least thirty days and is shaken gently once a week to dissolve the sugar evenly throughout the liquid. After straining through fine cloth, additional bottle aging softens the acidity and rounds out the berry aroma, producing a wine where the warm spice undertones from the cinnamon balance the tartness of the raspberries.

Ingredients

servings

IngredientAmountUnit

black raspberries1200 gg

sugar300 gg

soju1800 mlml

lemon peel5 gg

cinnamon stick1 eaea

water100 mlml

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Instructions

Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.

6 steps

1

Prep

Wash 1200g of fresh black raspberries quickly under cold running water, then drain them completely on a sieve and pat dry with a clean towel to remove all traces of moisture.
2

Season

Layer the prepared berries and 300g of white sugar alternately in a large sanitized glass jar, ensuring the sugar is evenly distributed between the fruit layers to facilitate the fermentation process.
3

Step

Pour 1800ml of soju and 100ml of water over the fruit, then add 5g of lemon peel and one cinnamon stick to impart a complex aroma and balance the alcohol content.
4

Step

Seal the glass jar tightly and store it in a cool, dark, and well-ventilated place for approximately 30 days to allow the rich flavors and natural pigments of berries to infuse.
5

Season

Shake the jar gently once every week during the infusion period to help the sugar dissolve completely at the bottom and ensure the flavors are developing evenly throughout the entire mixture.
6

Step

Strain the liquid through a fine sieve and cheesecloth to remove all pulp, then pour the clear wine into clean bottles for final aging in a cool place before serving.

Practical Cooking Checks

The cues that matter most while cooking.

Key technique: Fresh black raspberries macerate in soju for thirty days to produce this deep ruby wine.
Finish cue: Strain the liquid through a fine sieve and cheesecloth to remove all pulp, then pour the clear wine into clean bottles for final aging in a cool place before serving.
Avoid this: Pour 1800ml of soju and 100ml of water over the fruit, then add 5g of lemon peel and one cinnamon stick to impart a complex aroma and balance the alcohol content.
Storage and reheating: Seal the glass jar tightly and store it in a cool, dark, and well-ventilated place for approximately 30 days to allow the rich flavors and natural pigments of berries to infuse.