Authentic Korean Baekseju: A Step-by-Step Recipe Guide

Ingredients

1 cup glutinous rice
1 cup non-glutinous rice
3 liters water
2 cups Nuruk (Korean fermentation starter)
1 cup of Korean ginseng
1 cup of dried jujubes
1 cup of dried chestnuts
1 cup of licorice
1 cup of Angelica root
1 cup of Poria Cocos
1 cup of Astragalus root
1 cup of dried ginger
1 cup of dried persimmon
2 cups of sugar
1 cup of yeast

Steps and instructions

Combine the glutinous and non-glutinous rice in a large mixing bowl and wash the rice until the water runs clear.
Soak the rice in a large bowl of water for at least 2 hours, or overnight if possible.
Drain the rice and steam for about 40 minutes until it becomes translucent and sticky.
Let the rice cool to room temperature.
In a large glass jar, mix the cooled rice with Nuruk and yeast, ensuring that all the ingredients are well combined.
Add water to the mixture, stirring well to make sure everything is evenly distributed.
Seal the jar and leave it in a cool, dark place for about a week to ferment. Stir it daily to prevent lumps from forming.
After a week, strain the mixture through a fine mesh sieve. Keep the liquid and discard the solids.
In a large pot, combine the strained liquid with ginseng, jujubes, chestnuts, licorice, Angelica root, Poria Cocos, Astragalus root, dried ginger and dried persimmon.
Bring the mixture to a boil, then reduce the heat and let it simmer for about 2 hours.
Strain the liquid again to discard the solid ingredients.
Add sugar to the liquid and stir until it is fully dissolved.
Let the mixture cool down, then pour it into a clean bottle and seal tightly.
Store the bottle in a cool, dark place for at least a month before drinking to allow the flavors to fully develop.

Tools for making

Mixing Bowl - A large bowl used for washing and soaking rice.
Steaming Pot - A pot with a steaming rack or basket for steaming the rice.
Large Glass Jar - A jar with a tight-sealing lid to ferment the rice mixture.
Fine Mesh Sieve - A sieve with fine holes for straining the fermented rice mixture.
Large Pot - A pot for simmering the strained liquid with additional ingredients.
Bottle - A clean bottle with a tight-fitting cap for storing Baekseju.

Recipe variations

Experiment with different types of rice, such as black rice or brown rice, for a unique flavor.
Add other traditional Korean herbs or ingredients like Korean red dates or Korean angelica root for additional complexity.
Infuse the Baekseju with different fruits like Korean pear or apple slices during the fermentation process.
Try adding a hint of cinnamon, cloves, or cardamom for a spiced variation.
Replace the sugar with honey or maple syrup for a natural sweetener option.
For a stronger alcoholic kick, increase the amount of yeast used.
Experiment with different fermentation times to adjust the intensity of the flavors.
Add a touch of citrus zest, such as orange or lemon, for a refreshing twist.
For a non-alcoholic version, skip the fermentation process and blend all the ingredients together to make a flavorful herbal beverage.
Add a splash of soju or other Korean spirits to enhance the alcohol content and complexity.

Recipe overview

This recipe is for Baekseju, a traditional Korean rice wine that is known for its medicinal properties and rich flavor. The name Baekseju means "100-year wine", as it's believed to promote longevity. This homemade version takes some time to prepare due to the fermentation process, but the end result is incredibly rewarding and worth the effort. The recipe involves fermenting a mixture of glutinous and non-glutinous rice with a Korean fermentation starter known as Nuruk, then steeping this mixture with a blend of herbs and other ingredients, such as ginseng, jujubes, chestnuts, and dried persimmon. The mixture is then strained and sugar is added for sweetness. The final product is a rich, complex rice wine that is not only delicious, but also packed with flavors and medicinal benefits from the different herbs and ingredients used. Remember, the key to a great Baekseju is patience, as it needs to be stored for at least a month before drinking to allow the flavors to fully develop. Enjoy this unique and traditional Korean beverage!

Common questions

How long does it take to ferment the rice mixture? The rice mixture should be left to ferment for about a week.
Can I skip soaking the rice overnight? While it is recommended to soak the rice for at least 2 hours or overnight, you can proceed with a shorter soaking time if necessary.
How long should I simmer the mixture with the additional ingredients? Simmer the mixture for approximately 2 hours to extract the flavors from the added ingredients.
Do I need to refrigerate the Baekseju after making it? No, Baekseju is traditionally stored in a cool, dark place, such as a pantry or cellar, to allow the flavors to develop. Refrigeration is not necessary.
How long should I wait before drinking the Baekseju? It is recommended to let the Baekseju age for at least a month before consuming to allow the flavors to fully develop.

Serving dishes and utensils

Large mixing bowl - A large bowl is needed for washing and soaking the rice.
Steamer - A steamer is required to steam the rice until it becomes translucent and sticky.
Large glass jar - A large glass jar is necessary for fermenting the rice mixture.
Fine mesh sieve - A fine mesh sieve is needed to strain the fermented mixture and remove any solids.
Large pot - A large pot is required for simmering the strained liquid with the additional ingredients.
Bottle - A clean bottle is needed for storing the final Baekseju liquid.

Origin stories

Baekseju, a traditional Korean rice and herb wine, carries a legendary name that means "100-year wine". The name doesn't refer to the aging process of the wine, but rather to an old belief that those who drink it will live to be 100 years old due to the medicinal properties of the herbs used in its brewing. This flavorful spirit is often used in celebrations and gatherings, symbolizing longevity and good health. The rich infusion of herbs and roots, including ginseng, jujubes, and licorice, gives Baekseju a complex and unique flavor profile that has been enjoyed in Korea for centuries. So, while there's no guarantee you'll reach a hundred after a glass of Baekseju, you'll certainly be savoring a piece of Korean history with each sip.

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.