Dongdongju (Korean Unfiltered Fermented Rice Wine)
Dongdongju is a traditional Korean rice wine made by steaming a blend of short-grain and sweet rice, then fermenting the cooked rice with nuruk starter and a small amount of dry yeast for seven days. Unlike makgeolli, it is strained only once through a coarse sieve so that some rice grains remain floating on the surface, giving the drink its name and a distinctive chewy grain texture with each sip. Stirring twice daily during fermentation ensures the nuruk breaks down the starches evenly, and temperature control after the third day prevents over-fermentation. A touch of salt at the end tempers the residual sweetness and rounds out the flavor.
Adjust Servings
Instructions
- 1
Soak both rice types for 4 hours and drain.
- 2
Steam for 40 minutes and cool completely.
- 3
Mix steamed rice, nuruk, yeast, and water in a sanitized container.
- 4
Ferment 3 days at room temperature, stirring twice daily.
- 5
Ferment 4 more days and avoid fine straining.
- 6
Strain once through a coarse sieve so some rice grains remain.
- 7
Season lightly with salt and chill before serving.
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