Authentic Homemade Dongdongju: Traditional Korean Rice Wine Recipe

Ingredients

  • 2 cups of sweet rice (also known as glutinous rice)
  • 1 cup of non-glutinous rice (also known as long grain rice)
  • 1 teaspoon of yeast
  • 4.5 litres of filtered water
  • 1 cup of nuruk (a Korean fermentation starter)
  • 1/2 cup of sugar (optional, for additional sweetness)

Steps and instructions

  1. Soak the sweet and non-glutinous rice separately in water for a minimum of 8 hours, or overnight.
  2. After soaking, drain the rice thoroughly.
  3. Steam the sweet rice for about 50 minutes until it's fully cooked.
  4. In the meantime, pulverize the long grain rice into a fine powder using a blender or food processor.
  5. Allow the steamed sweet rice to cool, then mix it with the powdered long grain rice and nuruk in a large, clean jar.
  6. Dissolve the yeast in a small amount of warm water and add it to the jar.
  7. Add the remaining filtered water to the jar, mixing thoroughly. Ensure the mixture does not fill the jar completely, as it will expand during fermentation.
  8. Cover the jar with a breathable cloth or cheesecloth and secure with a rubber band. This allows gases to escape during the fermentation process while keeping out contaminants.
  9. Store the jar at room temperature (around 20-25 degrees Celsius) and allow it to ferment for about a week. Stir the mixture daily using a clean spoon.
  10. After a week, taste the Dongdongju. If it's sweet and tangy, it's ready. If it's too sweet, allow it to ferment for a few more days. You can add sugar for additional sweetness if desired.
  11. When the dongdongju is ready, strain it through a fine mesh sieve or cheesecloth into a clean container. The liquid is the drink you serve, and the solids can be discarded or used in cooking.
  12. Serve the Dongdongju chilled and enjoy!

Tools for making

  • Large Jar - A clean, large jar with a wide mouth to ferment the dongdongju.
  • Cheesecloth - A breathable cloth or cheesecloth used to cover the jar during fermentation, allowing gases to escape.
  • Rubber Band - Used to secure the cheesecloth tightly around the jar during fermentation.
  • Blender or Food Processor - To pulverize the long grain rice into a fine powder.
  • Fine Mesh Sieve - Used to strain the dongdongju after fermentation, separating the liquid from solids.
  • Clean Spoon - Used to stir the fermenting mixture daily.
  • Steamer Pot or Rice Cooker - To steam the sweet rice until fully cooked.

Recipe variations

  • Adding fruits such as strawberries, blueberries, or peaches for a fruity twist
  • Infusing the dongdongju with herbs like mint, basil, or lemongrass for added flavor
  • Using different types of rice, such as brown rice or wild rice, for a nuttier taste
  • Experimenting with different types of yeast, such as sake yeast or champagne yeast, for unique fermentation profiles
  • Adding spices like cinnamon, cardamom, or ginger for a spiced dongdongju
  • Using alternative sweeteners like honey or maple syrup instead of sugar
  • Adding a splash of citrus juice, such as lemon or orange, for a citrusy tang
  • Trying different ratios of sweet and non-glutinous rice to customize the flavor and texture
  • Exploring different fermentation durations to achieve varying levels of sweetness and acidity

Recipe overview

Dongdongju is a traditional Korean rice wine that is delightfully sweet and tangy. This homemade recipe will guide you through the steps of creating this refreshing fermented beverage from scratch. The process involves soaking and steaming sweet and non-glutinous rice, mixing with a fermentation starter (nuruk), and allowing the blend to ferment at room temperature for about a week. You'll be stirring your fermenting mixture daily, watching as it transforms into a delicious, naturally sweet and slightly fizzy drink. This recipe provides a wonderful introduction to the art of home fermentation, and the result is a truly unique Korean beverage that can be enjoyed chilled, perfect for relaxing on a warm day. This is a time-consuming recipe, but the reward is definitely worth the wait.

Common questions

  1. How long does it take to ferment Dongdongju?
    It generally takes about a week for Dongdongju to ferment. However, the fermentation time can vary depending on factors such as ambient temperature and desired taste. It's recommended to taste the Dongdongju after a week and adjust the fermentation time accordingly.
  2. Can I use regular rice instead of sweet rice and non-glutinous rice?
    No, the combination of sweet rice (glutinous rice) and non-glutinous rice is crucial for the texture and flavor of Dongdongju. Using regular rice will yield a different result.
  3. What is nuruk, and can I substitute it with something else?
    Nuruk is a Korean fermentation starter made from crushed grains. It contains enzymes that help break down the starches in rice, aiding in fermentation. It's an essential ingredient for making Dongdongju. Unfortunately, there is no suitable substitute for nuruk in this recipe.
  4. Can I use a different type of yeast?
    It's recommended to use the specific yeast mentioned in the recipe, as different types of yeast may yield different results. Using a different yeast may alter the flavor and fermentation process of Dongdongju.
  5. How should I store Dongdongju?
    Once Dongdongju is ready, it can be stored in a sealed container in the refrigerator. It's best to consume it within a few weeks to enjoy its optimal taste and freshness.

Serving dishes and utensils

  • Large Jar - A clean, large jar is needed to ferment the Dongdongju.
  • Breathable Cloth or Cheesecloth - To cover the jar during fermentation, allowing gases to escape while preventing contaminants.
  • Rubber Band - Used to secure the breathable cloth or cheesecloth on top of the jar.
  • Blender or Food Processor - For pulverizing the long grain rice into a fine powder.
  • Sieve or Cheesecloth - To strain the fermented Dongdongju, separating the liquid from the solids.
  • Clean Spoon - Used for stirring the mixture during the fermentation process.

Origin stories

Dongdongju is a traditional Korean rice wine, deeply entrenched in the Korean culture. Its roots trace back to the Three Kingdoms Period that occurred around 57 BC to 668 AD, establishing it as a brew of historical interest. What sets Dongdongju apart from other Korean alcohols is the unique brewing process involving both sweet and non-glutinous rice. The term 'Dongdong' refers to the floating rice grains seen during the fermentation process, while 'ju' means alcohol. Dongdongju is often enjoyed in a "jumak," a traditional Korean inn. It’s served in a bowl accompanied by a ladle, creating a communal and cozy atmosphere, reflecting the warmth and hospitality intrinsic to Korean culture.

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.