Authentic Homemade Cheongju: Korean Rice Wine Recipe

Ingredients

  • 10 lbs of sweet, sticky rice
  • 1 gallon of water
  • 10 grams of nuruk (Korean fermentation starter)
  • 5 grams of yeast

Steps and instructions

  1. Rinse the sweet rice until the water runs clear, then soak it in water for at least 8 hours, or overnight.
  2. Drain the rice and steam it for about 40 minutes, or until it is fully cooked and sticky.
  3. While the rice is still hot, mix it with the nuruk and yeast in a large, clean container. Make sure all the rice is covered with the mixture.
  4. Pour enough water into the container to cover the rice mixture. The water level should be about 1 inch above the rice.
  5. Cover the container with a cloth to allow it to breathe and leave it at room temperature for about a week. Stir the mixture once a day during this time.
  6. After a week, strain the mixture through a fine sieve. The liquid collected is the Cheongju. It is clear and has a sweet and slightly tangy taste.
  7. Store the Cheongju in a clean bottle and refrigerate. Use within a month for the best flavor.

Tools for making

Recipe variations

  • Use brown rice instead of sweet rice for a healthier version.
  • Experiment with different types of fermentation starters, such as rice wine yeast or koji.
  • Add fruits or herbs, such as citrus zest or ginger, during the fermentation process to infuse different flavors into the Cheongju.
  • Try using different grains, such as barley or wheat, instead of rice.
  • Explore aging the Cheongju for longer periods of time to develop a more complex and mature flavor.
  • Create a sparkling version of Cheongju by adding a small amount of sugar and bottling it tightly to allow natural carbonation.

Recipe overview

Discover the joy of brewing your own Cheongju, a traditional Korean rice wine, at home. This recipe will take you through the step-by-step process of preparing this clear, sweet, and slightly tangy beverage. It's a simple but patience-requiring procedure that primarily involves cooking sweet rice, mixing it with a Korean fermentation starter (nuruk) and yeast, and then allowing this mixture to ferment for about a week. The final product is a refreshing rice wine that you'll feel proud to have made yourself. Remember, the key to this recipe is timing and cleanliness to achieve the perfect fermentation. Enjoy the process and the delicious result.

Common questions

  1. How long does it take to make Cheongju? - It takes about a week to make Cheongju, including the fermentation process.
  2. Can I use regular rice instead of sweet rice? - No, sweet, sticky rice is essential for making Cheongju.
  3. Where can I find nuruk? - Nuruk can often be found in Korean or Asian grocery stores. Alternatively, it can be purchased online.
  4. Do I need to refrigerate Cheongju? - Yes, once the Cheongju is strained, it should be stored in a clean bottle and refrigerated.
  5. How long does Cheongju last? - It is best to use Cheongju within a month for the best flavor.

Serving dishes and utensils

  • Large Container - A clean and large container to mix and ferment the rice mixture.
  • Fine Sieve - A fine sieve to strain the fermented rice mixture and collect the Cheongju liquid.
  • Cloth - A clean cloth to cover the container during fermentation.
  • Bottle - Clean bottles to store the Cheongju after it has been strained.
  • Refrigerator - A refrigerator to keep the Cheongju chilled and fresh.

Origin stories

Cheongju, often referred to as the "drink of the gods," has a rich history dating back to the Three Kingdoms Period in Korea, around the 1st century BC. This clear, refined rice wine was traditionally used in ceremonies and rituals, and it was considered a drink for the nobility and the royal family. In fact, its name "Cheongju" literally translates to "clear liquor." It was believed that the clearer the liquor, the more pure it was. Not only is Cheongju enjoyed as a beverage, but it also plays a crucial role in Korean cuisine as a popular cooking ingredient. Cheongju's unique sweetness and aroma add depth to various dishes and it's often used in making desserts and sauces. Today, making Cheongju at home has become a cherished tradition, with many families passing down their own secret recipes from generation to generation. It's a lovely testament to Korean history, culture, and culinary artistry.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.