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Old 12-04-2007, 05:16 PM   #1
demingbill
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Default Rice Beer (Korean)

New to this site so thanks for your input. Looking for a recepie to make a "peasant" beer or wine I tasted in Korea. Believe the only ingredients were rice, water and raisins. Thanks>>>


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Old 12-04-2007, 05:39 PM   #2
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Sorry I can't help but I bet someone will know. Welcome to the board.
I am assuming that This is what you are referring to.



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Old 12-04-2007, 05:40 PM   #3
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odd...

Almost sounds like Soju.... which is bad bad bad bad!

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Old 12-04-2007, 06:36 PM   #4
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Off topic, but they also drink cold malt barley juice. Basically, it's made by mashing malted barley, sparging and then watering it down a bit. It's just sweet wort that hasn't been boiled or hopped. They drink it like ice tea on the west side--I had it with my relatives. I'm going to surprise my in-laws with a bottle when I make my next batch (they only get a gallon).

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Old 12-04-2007, 07:55 PM   #5
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I believe there is a recipe for Korean farmer's wine in Fred Eckhardt 'Sake USA'.

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Old 01-08-2008, 05:10 PM   #6
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Makkeolli (or makjeolli, many different romanizations...) or dondong ju are most likely what you are looking for.

Deliscious! I just got back from Korea and had some dongdong ju for the first time. Very unique and tasty. I have had and made various kinds of saké; including doboruku which is the Japanse equivalent to dongdong ju, but it is definately different flavor-wise.

I just started a batch and I will post the process and results when it is finished but here are the basics for my first simple trial. The key ingredient is the enzyme nuruk (pronounced new-Rook only almost sounds like you are saying noodle with a soft k at the end) You can get it at a korean grocery store. Or you can try making it if you do not have access to a store. Take whole wheat berries and crack them in a mill. Add enough hot water to make a dough ball. Wrap it in cheesecloth and place it in a dark warm place (86° F) such as a cardboard box with a heating pad or hot water bottle. Leave it for a few days. It should grow mold and dry out. This mold is what will convert the rice starch to sugar. Dry it completely (it will smell pretty bad) to help with the smell and crush it up.

Ingredients:

1000 g Sweet rice (Short grain, called chapsal rice in Korea) or a medium grain if you cannot get sweet rice. Though the wine will not have the same sweetness.

30 g of Nuruk.
5 g of yeast (I used safeale US-05 but You could use other ale or wine yeast)
1500 ml of water

Rinse the rice well until water runs clear. Soak for a few hours. Place the rice in a cheesecloth lined steamer (bamboo steamer is ideal but use what you have) and steam for an hour. Cool the rice to pitching temps. Add the Nuruk, rice, water and yeast in a large (2 gallon or so) open mouthed glass, ceramic, or possibly stainless steel container. Mix it well. Place a lid on and set in a warm place (70's to 80's but not too hot). The rice will absorb all the liquid as it sits. Stir it with a sanitized spoon. As it sits the rice should break down some and become more liquid.

Again, I'll post more in a new thread when I have my first batch done. It is similar to saké making (which I have done) but I want to see how it turns out before I post a full "recipe" process.

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Old 01-08-2008, 05:41 PM   #7
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I have some of Zero's Sake in my fridge, and can attest that it is a unique taste.
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Old 01-08-2008, 06:18 PM   #8
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Mmmmmmm..... Shots of Jinro-Soju washed down with Mokoli. If you are really looking for a batsh!t crazy high you substitute the Jinro-Soju with Kaoling Chinese corn squeezin's.
I think Mokoli is just fermented rice starch water, tastes like a flat beer, thick like snot going down your throat, an aquired taste.
As a young buck sargent in the Army I spent a lot of time between paydays sitting in the Soju joints BS'ing with papa-san. Surprising you could get a bottle of Soju, a pot of mokoli, and a plate of regular and diakon kimchi for a buck back in '75.
AP

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Old 01-08-2008, 07:04 PM   #9
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Quote:
Originally Posted by Glibbidy
I have some of Zero's Sake in my fridge, and can attest that it is a unique taste.
If you think that is unique, just wait. I'll bring some doboruku or maybe dongdong ju if it turns out next time.

Kind of like sweet, alcoholic, carbonated rice milk. Sometimes with a porridge (floating rice) consistency!

Definately has BODY

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Old 01-09-2008, 01:27 AM   #10
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I was in Korea a few weeks ago and could not find a recipe for dongdongju.

Soju, I have.



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