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Old 10-15-2008, 12:31 PM   #21
JungMin
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Has anyone found a good recipe for this??? I'm living in Korea now and love the stuff!!! Definitely an acquired taste, as is the beer here!!! OK, maybe I will never like the beer....But makkoli is good!!!


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Old 11-04-2008, 07:45 AM   #22
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Default dong dong ju

I am also living in Korea and been searching for a receipe. I was watching a special on Arirang channel and they were discussing the making of the Korean rice wines. Unfortunately I had a few too many maekju's and can't remember exactly what they said. I do remember them saying dongdong ju was unfiltered (rice floaties) and makgeolli was filtered. It may have gone through a secondary fermentation after filtering.

I have found the best tasting is home made kind sold by the adjuma's in the mountains.


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Old 11-04-2008, 02:43 PM   #23
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I like dongdongju, but can't find it commercially.

I'm going back to Korea in Dec for a couple of weeks...maybe, just maybe...

Anyone over there need supplies?

I'll be at Dongduchon, Camp Casey, 8-17 Dec. I'm supposed to leave on the 20th, but a lot of military will be leaving for the holidays so I'll probably leave early to beat the rush.
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Old 01-29-2010, 08:13 PM   #24
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OK, it's over 1 year later (Jan 2010) and I just got back from Daegu and have the recipe for dongdongju.

I will post it soon.....
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Old 06-11-2010, 02:45 AM   #25
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Just wondering if that recipe is in the works.
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Old 06-11-2010, 03:30 AM   #26
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Here's the recipe I got while in Korea earlier this year:

DONG DONG JU Recipe

Ingredients:
Korean rice: 1KG
Yeast – 8 gm., any wine yeast will do for DDJ in Korea.
Nooruk - enzyme 200gm. - made with crushed wheat malt.
Clean water - 1.6 liter, I used filtered water

Method: (all equipment must be sanitized, hands included)

1) Wash 1KG of Korean rice and soak overnight.
2) Allow to drain for at least 2 hours prior to steaming.
3) Into the steamer for 1 hour of steam cooking.
4) After rice is well cooked, spread it onto a tray to cool to room temperature.
5) After it is cooled, add crushed Nooruk and yeast. (wear a disposable plastic glove, sprayed with Iodophor to mix thoroughly by hand).
6) Once thoroughly mixed, the rice is ready to be placed into a fermenter.
7) Add 1.6L of clean or bottled water into the mixture.

Basically what happens is the nooruk (amylase enzyme) converts the steamed rice into sugar for fermentation. Nooruk is made with crushed wheat malt and water. It is a mold that occurs naturally with wheat malt.

Almost 2 hours after the mash is in the fermenter, all water is absorbed by the rice malt

After 3 days stir the mash twice a day until it is ready to serve in 10 days.

I haven't made this yet because I don't have a steamer, but I have all the other ingredients.

Dong means sh*t in Korean. Dongdongju is basically an unfiltered mokeli (no shi*t floating in it).


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