How to Make Makgeolli

To a medium bowl, add the rice and rinse with cool water. Using your hands to agitate the rice, continue to rinse and drain until the water runs clear, 3–5 times. Cover the rice with at least two inches fresh water and set it aside to soak for 2 hours.

Set a fine mesh strainer in the sink and drain the rice; set aside for 30 minutes to thoroughly drip-dry.

To a medium pot over medium-high heat, add the drained rice and 2½ cups of cool water. Cover, bring to a boil, then cook for 8 minutes. Lower the heat to simmer and continue cooking for 10 minutes more. Remove from the heat and set aside, covered, until the remaining water is absorbed, about 10 minutes. Uncover and set aside until cool to the touch (77°F).

To a 2-quart glass jar or container with a tight-fitting lid, add the reserved rice, nuruk, and 3 cups of cool water. Mix thoroughly with a or gloved hand, then wipe down the sides of the vessel to remove any residue. Place the lid slightly ajar on the container to allow gasses to escape during fermentation, then set aside at room temperature.

After the first 24 hours, start stirring the mixture well 3 times per day for 3 days.

On the fourth day, tighten the lid of the container completely, then set aside, without mixing, until the bubbling slows, the rice breaks down easily between your fingers,and the mixture separates into 3 distinct layers (cloudy liquid, soft grains of rice, and disintegrated rice), 10–14 days. Line a fine mesh strainer with cheesecloth or a mesh bag and place into a large bowl. Strain the brew, firmly but gently squeezing on the solids to extract as much liquid as possible. Discard the solids, then transfer liquid to an airtight bottle or clean jar and refrigerate until chilled. Stir gently to incorporate any settled sediment before serving, either diluted with water, over ice, or in cocktails. Store in the fridge for up to 30 days.