Authentic Korean Bekseju: A Step-by-Step Guide to Homemade Herbal Wine

Ingredients

2.2 pounds of sweet rice
6 g of dried yeast
10 g of nuruk (a Korean fermentation starter)
1.5 liters of filtered water
10 g of Korean ginseng, finely chopped
10 g of licorice root, finely chopped
10 g of angelica root, finely chopped
2 pieces of dried jujube
5 pieces of dried chestnuts
1 tablespoon of honey

Steps and instructions

Rinse the sweet rice under cold water until the water runs clear. Soak the rice in filtered water for at least 8 hours, or overnight.
Drain the rice, reserving the soaking water. Spread the rice out in a large steamer lined with a damp cloth. Steam the rice for about 40 minutes, or until it's cooked through and glutinous.
While the rice is steaming, prepare the medicinal herb infusion. Add the ginseng, licorice root, angelica root, dried jujube, and dried chestnuts to a pot with 1.5 liters of filtered water. Bring the mixture to a boil, then reduce the heat and simmer for 30 minutes.
Strain the medicinal herb infusion, discarding the solids. Let the infusion cool to room temperature.
Once the rice is cooked, spread it out in a large, clean container. Sprinkle the dried yeast and nuruk evenly over the rice. Mix well to ensure that the yeast and nuruk are evenly distributed.
Pour the cooled medicinal herb infusion over the rice. Stir well to combine, making sure that all the rice is submerged in the infusion.
Cover the container with a clean cloth and let it ferment at room temperature for a week. Stir the mixture once a day to prevent mold from forming on the surface.
After a week, strain the mixture through a fine-mesh sieve, pressing on the solids to extract as much liquid as possible. The resulting liquid is your bekseju.
Add honey to the bekseju and stir until fully dissolved. This will add a touch of sweetness to balance out the flavors.
Transfer the bekseju to a clean bottle, seal tightly, and refrigerate. Serve chilled.

Tools for making

Large steamer - Used to steam the sweet rice.
Pot - Used to simmer the medicinal herbs and create the infusion.
Fine-mesh sieve - Used to strain the fermented rice mixture and extract the bekseju.
Clean cloth - Used to cover the fermenting rice mixture to prevent contamination.
Large container - Used to mix and ferment the rice mixture.
Clean bottle - Used to store the finished bekseju.

Recipe variations

Use brown rice instead of sweet rice for a nuttier flavor and healthier option.
Add fruits such as sliced Korean pear or apple to the fermentation process to enhance the fruity notes.
Experiment with different herbs and spices like cinnamon, ginger, or cloves to add a unique twist to the flavor profile.
Replace the honey with maple syrup or agave syrup for a vegan-friendly alternative.
Add toasted pine nuts or chopped walnuts for a crunchy texture.
Infuse the medicinal herb mixture with additional ingredients like dried orange peel or goji berries for added complexity.
Include other traditional Korean medicinal herbs like astragalus root or dried red dates to enhance the health benefits.
Try using a different type of yeast, such as sake kasu or Chinese rice wine fermentation starter, for a variation in flavor.
Experiment with different fermentation times to achieve your desired level of sweetness and tanginess.
Add a splash of citrus juice, such as lemon or lime, for a refreshing twist.

Recipe overview

Bekseju is a traditional Korean rice wine that boasts a unique, complex flavor profile thanks to a blend of medicinal herbs, including ginseng, licorice root, and angelica root. This recipe guides you through the process of making your very own bekseju at home. Expect to immerse yourself in the fascinating art of Korean fermentation and brewing, from preparing the sweet rice and medicinal herb infusion to the week-long fermentation process. While the process is time-consuming and requires meticulous attention to detail, the result is well worth it - a fragrant, slightly sweet and aromatic rice wine that is as delicious as it is healthful. So roll up your sleeves and get ready to delve into the rich, rewarding world of homemade bekseju!

Common questions

Can I use regular rice instead of sweet rice?
It is recommended to use sweet rice for this recipe as it provides the desired stickiness and texture to the bekseju. Regular rice may not yield the same results.
Where can I find nuruk?
Nuruk can be found in Korean grocery stores or online. It is a key ingredient in traditional Korean fermentation and is essential for making bekseju.
Can I substitute the medicinal herbs with other ingredients?
The medicinal herbs used in this recipe contribute to the unique flavor and health benefits of bekseju. Substituting them may alter the taste and characteristics of the final product. It is recommended to use the specified herbs if possible.
How long does the fermentation process take?
The fermentation process for bekseju takes approximately one week at room temperature. Stirring the mixture daily helps prevent mold formation and ensures proper fermentation.
Can I adjust the amount of honey?
Yes, you can adjust the amount of honey according to your personal preference. Adding more honey will make the bekseju sweeter, while reducing the amount will result in a less sweet taste.
How should I store the bekseju?
Once the bekseju is ready, transfer it to a clean bottle, seal tightly, and refrigerate. Keeping it chilled will help maintain its flavor and quality.

Serving dishes and utensils

Steamer - A large steamer is needed to cook the sweet rice.
Pot - A pot is required to simmer the medicinal herb infusion.
Fine-mesh sieve - This will be used to strain the fermented rice mixture and extract the bekseju liquid.
Clean cloth - A clean cloth is necessary to cover the fermented rice mixture during the fermentation process.
Clean container - A large, clean container is needed to hold the steamed rice and facilitate the fermentation process.
Bottle - A clean bottle with a tight seal is essential for storing the finished bekseju in the refrigerator.

Origin stories

Bekseju, which translates to "one hundred years of wine," is a traditional Korean rice wine that is believed to promote longevity. The name itself suggests that imbibing this beverage could help one live to be a hundred years old. The delightful elixir is infused with a variety of medicinal herbs, including ginseng, licorice root, and angelica root, which are known for their restorative properties. This potent concoction is a testament to the Korean tradition of using food as medicine, a practice steeped in the philosophies of balance and harmony. Just like poetry, every sip of Bekseju is meant to be savored, each ingredient telling its own story, harmoniously merging into an orchestra of flavors that is a celebration of Korea's culinary heritage.

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.