The Korean traditional alcoholic beverage, also known as Takju.
It is milky, off-white in color, and sweet.
It is made by fermenting a mixture of boiled rice and water.
It was originally quite popular among farmers.
Dongdongju is a drink very similar to makgeolli, and both are
popularly drunk with the Korean "pancakes" called pajeon.
*Developed by combining the method of champagne
Makgeolli
If you want to make Makgeolli, there are three ingredients are needed: Streamed grain, Nuruk and Water.
I will explain Nuruk for you in detail. Yeast is called Nuruk in Korea.
Nuruk is made from wheat. First mash the wheat and mix it with water and step on it to make no air in Nuruk. And left them 10days. You should keep them at 25도씨. And it will be fermented.
Rice-cake soup is one of the best-known Korean foods. It is the most typical food eaten on a new year`s day, but is eaten on ordinary days also. It doesn`t only look nice but good for health, too.
Ingredients:
sliced rice cake, beef brisket, garlic, fish sauce, green onion, eggs, laver (dried sea plant), sesame oil, black ground pepper.
Method :
drinks and a singalong are a big part of modern Korean social life.
Alcohol was first introduced to Korea from China and ancient Korean texts tell of a King who uses alcohol to seduce and impregnate a female courtier. The historic drink of choice was ‘soju’ a rough rice wine with a fearsome kick, which was often distilled in Buddhist monasteries. Historically a wide variety of medicinal alco
Kimchi is a staple of Korean life and many people include it in their meals three times a day. You can eat it by itself, or use it in so many different Korean recipes.
................. Sikhye is a traditional Korean beverage made with barley malt powder (yeotkiereum: 엿기름), and rice. The taste is sweet and cold, with its own particular subtle flavor coming from barley malt.