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

Name: Korean Bokbunja Wine (Black Raspberry Soju-Infused Fruit Wine)
Yield: 10 servings
Cuisine: Korean
Ingredients: black raspberries 1200 g; sugar 300 g; 35% ABV neutral soju for fruit infusions 1800 ml; lemon peel 5 g; cinnamon stick 1 ea; water for diluting individual servings, optional 100 ml

Quick answer

Total time: At least 30 days
Level: Hard
Servings: 10 servings
Ingredients: 6

About this dish

Bokbunja, Korean black raspberries, are layered with sugar in a jar and covered with 35% infusing soju for about a month in a cool place.

Regular low-proof soju is no substitute, and a strip of lemon peel and a cinnamon stick go in with the fruit. Once strained, the wine keeps aging in a fresh bottle, where its acidity softens. The water in the ingredient list never goes into the jar; it is an optional amount for diluting a glass at serving.

Ingredients

servings

IngredientAmount

35% ABV neutral soju for fruit infusions

cinnamon stick1 ea

water for diluting individual servings, optional

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Instructions

6 steps

1

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

Layer the prepared berries and 300g of white sugar alternately in a large sanitized and completely dried glass jar, ensuring the sugar is evenly distributed between the fruit layers so it can dissolve evenly during infusion.
3

Pour in 1800 ml neutral 35% ABV soju intended for fruit infusions, then add 5 g lemon peel and 1 cinnamon stick.

Do not substitute low-alcohol drinking soju or add water to the infusion jar. The optional 100 ml water is reserved for diluting individual servings after straining.
4

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

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

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.