Clear Korean Rice Wine (Traditional Fermented Yakju)
Quick answer
Yakju is a traditional Korean clear rice wine produced by steaming soaked glutinous rice for 35 minutes, then fermenting it with crushed nuruk starter, dry yeast, and wat...
What makes this special
- Yakju undergoes a seven-day fermentation using steamed glutinous rice and traditional nuruk grain starter.
- Glutinous rice steamed 35 minutes then fermented 7-10 days with nuruk and yeast
- Ginger and jujube added to suppress off-notes and add fragrance during ferment
Key ingredients
Core cooking flow
- 1 Rinse 600g of premium glutinous rice until the water runs clear, soak for 4...
- 2 Crush 100g of traditional nuruk into fine pieces and combine it with 2000ml...
- 3 Mix the cooled steamed rice, fermentation starter, 10g of sliced ginger, and...
Yakju is a traditional Korean clear rice wine produced by steaming soaked glutinous rice for 35 minutes, then fermenting it with crushed nuruk starter, dry yeast, and water for seven to ten days at room temperature. Daily stirring distributes the yeast culture evenly, and sliced ginger and jujube are added during fermentation to suppress off-flavors and contribute subtle aromatics. After fermentation, the solids are allowed to settle completely so only the clear upper liquid is carefully decanted, giving yakju its transparent appearance and refined taste distinct from cloudy makgeolli. Two days of cold aging in the refrigerator rounds off the sharp alcohol edge, bringing forward a smooth, grain-forward character.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Step
Rinse 600g of premium glutinous rice until the water runs clear, soak for 4 hours, then steam for 35 minutes until firm and spread it on a tray to cool completely.
- 2Prep
Crush 100g of traditional nuruk into fine pieces and combine it with 2000ml of clean water and 1 teaspoon of dry yeast to create a potent fermentation starter liquid.
- 3Prep
Mix the cooled steamed rice, fermentation starter, 10g of sliced ginger, and 2 jujubes in a sanitized ceramic jar, stirring gently by hand to ensure the rice grains stay intact.
- 4Control
Cover the jar with cheesecloth and ferment in a cool spot between 20C and 22C for 7 to 10 days, making sure to stir the mixture once every single day.
- 5Step
Once fermentation is complete and the liquid clears, let the solids settle to the bottom and carefully siphon off the golden, transparent upper liquid into a clean glass bottle.
- 6Finish
Age the bottled wine in the refrigerator for 2 additional days to stabilize the flavor profile, then serve chilled in small ceramic cups for a traditional and refined tasting experience.
After the steps
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Korean Baekseju Herbal Rice Wine
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.
Dongdongju (Korean Unfiltered Fermented Rice Wine)
Dongdongju is a traditional Korean unfiltered rice wine made by steaming short-grain and sweet rice together, then fermenting the cooked grain with nuruk starter and a small amount of dry yeast for seven days. Unlike makgeolli, it passes through a coarse sieve only once, leaving rice grains floating on the surface -- a trait that gives the drink its name and provides a distinctly chewy grain texture with each sip. Stirring the mash twice daily ensures the nuruk breaks down the starches evenly throughout fermentation, and keeping the temperature low after day three prevents the batch from over-fermenting. A pinch of salt added at the finish tempers residual sweetness without flattening the fermented grain character. Home-brewed dongdongju tends to carry a more pronounced rice fragrance and a heavier body than commercial makgeolli, and its flavor shifts noticeably day by day as fermentation continues.
Gotgam Cream Cheese Roll (Dried Persimmon Rolls)
Gotgam cream cheese roll is a no-cook Korean dessert that requires nothing more than a knife, a bowl, and a refrigerator. Dried persimmons are slit open and flattened into thin sheets, each one acting as the outer wrapper. The filling is cream cheese mixed with honey and fresh lemon juice to balance its natural richness with acidity, and finely chopped walnuts are folded in throughout to add a crunchy, nutty element to every bite. The filling is spread across the opened persimmon, which is then rolled tightly and wrapped in plastic wrap. Twenty minutes in the refrigerator firms the roll enough to slice cleanly. Dipping the knife in warm water and wiping it dry before each cut produces the smoothest cross-sections. The finished slices reveal clearly defined layers: the chewy, caramel-sweet dried persimmon on the outside, the tangy cream cheese in the middle, and flecks of walnut distributed throughout. The combination makes it a natural pairing with wine or a polished addition to a traditional holiday table.
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Sikhye is a traditional Korean sweet rice punch made by steeping malted barley powder in lukewarm water, straining the liquid, adding cooked rice, and holding the mixture at around 60 degrees Celsius for one hour until the rice grains float to the surface. The amylase enzymes in the malt break down the rice starch, producing a distinctly malty, clear sweetness with grain depth that no sugar alone can replicate. Only the clear top liquid is used after settling -- discarding the sediment keeps the punch from turning cloudy. Simmering with sugar and sliced ginger for 20 minutes rounds the sweetness and adds a gentle, spiced warmth to the finish. Served well chilled with the reserved floating rice grains and pine nuts on top, the cold temperature sharpens the malty aroma and makes each sip crisp. Temperature control during the steeping stage is critical: if the mixture exceeds 70 degrees Celsius, the amylase denatures and the grains will not float, so keeping a steady 60-degree hold determines whether the preparation succeeds.
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Black Rice Cream Cheese Tart
Black rice cream cheese tart is a Korean-style baked tart that combines a crisp, buttery shell with a cream cheese filling tinted and flavored with black rice flour. The filling is made by blending cream cheese, sugar, egg, and heavy cream until smooth, then folding in black rice powder, which gives the mixture a pale purple color and a subtle roasted grain character. Baked at a moderate temperature, the filling puffs gently in the oven before settling back into a dense, silky layer as it cools - the texture sits between a cheesecake and a custard tart, smooth and rich but not heavy. The pre-baked tart shell provides a firm, buttery crunch that contrasts the soft filling above. Vanilla extract ties the tangy cream cheese to the earthy black rice notes, rounding out the flavor so neither element dominates.
Korean Mung Bean Street Pancake
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