Authentic Korean Bokbunja-ju (Black Raspberry Wine) Recipe

Ingredients

  • 1.5 kg Bokbunja berries
  • 1 kg White sugar
  • 4 liters Distilled water
  • 1.5 liters Korean soju
  • 1 sterilized glass jar (5 liters capacity)

Steps and instructions

  1. First, rinse and drain the bokbunja berries to remove any dirt or impurities.
  2. Place the clean bokbunja berries in the sterilized glass jar.
  3. Add the white sugar to the jar, covering the berries.
  4. Pour the soju into the jar, ensuring it completely covers the berries and sugar.
  5. Add distilled water to the jar, leaving about 2 inches of space at the top.
  6. Seal the jar tightly and store it in a cool, dark place for 3 months. This allows the berries to ferment and infuse their flavor into the alcohol.
  7. After 3 months, strain the mixture into another container, discarding the berries and solids. The remaining liquid is your bokbunja-ju.
  8. Finally, refrigerate the bokbunja-ju before serving. It can be stored for up to a year in the refrigerator.

Tools for making

Recipe variations

  • Adding a squeeze of lemon juice to the bokbunja-ju for a hint of citrus flavor.
  • Experimenting with different types of sugar such as brown sugar or honey for a different level of sweetness.
  • Infusing additional flavors by adding spices like cinnamon, cloves, or ginger to the mixture.
  • Trying a different type of alcohol, such as vodka or rum, instead of Korean soju.
  • Adding a splash of sparkling water or soda for a fizzy twist.
  • Creating a mocktail version by replacing the alcohol with a non-alcoholic grape juice or sparkling cider.
  • Using frozen bokbunja berries instead of fresh berries, adjusting the quantities as needed.
  • Experimenting with different ratios of sugar and water to adjust the sweetness and alcohol content to personal preference.

Recipe overview

Bokbunja-ju is a traditional Korean wine made from fermented bokbunja berries, a type of black raspberry native to Korea. Known for its rich, tart flavor and deep purple color, this wine is not only enjoyed for its taste but also for its health benefits, including improving skin health and boosting immunity. Making Bokbunja-ju at home can be a fun and rewarding process, but it does require patience as the berries need to be fermented for at least three months. The recipe involves simple ingredients - bokbunja berries, white sugar, soju, and distilled water. The method is straightforward, involving combining the ingredients and allowing them to ferment. The end result is a delicious homemade Bokbunja-ju that you can enjoy on its own or as a complement to a meal.

Common questions

  1. Can I use fresh bokbunja berries?
    Yes, fresh bokbunja berries are commonly used for making bokbunja-ju.
  2. What is the purpose of soju in this recipe?
    Soju acts as a base alcohol and helps in the fermentation process, enhancing the flavor of the bokbunja-ju.
  3. How long should I store the jar in a cool, dark place?
    The jar should be stored for 3 months to allow the berries to ferment and infuse their flavor into the alcohol.
  4. Can I use a different type of alcohol instead of soju?
    While soju is traditionally used, you can experiment with other types of alcohol, such as vodka, if desired.
  5. How long does the bokbunja-ju last?
    Once prepared, the bokbunja-ju can be stored for up to a year in the refrigerator.

Serving dishes and utensils

  • Large glass jar - A sterilized glass jar with a capacity of at least 5 liters is needed to ferment the bokbunja-ju.
  • Strainer - A fine-mesh strainer or cheesecloth is required to strain the fermented mixture and remove any solids.
  • Container - You'll need another container to strain the bokbunja-ju into after the fermentation process.
  • Refrigerator - The bokbunja-ju needs to be refrigerated before serving to enhance its flavor and keep it fresh.

Origin stories

Bokbunja-ju, a traditional Korean liquor, is steeped in rich history dating back to the Goryeo Dynasty. This sweet and fragrant berry wine, made from the black raspberry known as bokbunja in Korea, was often served in royal banquets and used in ancestral rites. The name "bokbunja" itself holds a delightful tale. "Bok" means "fortune", "bun" translates to "share," and "ja" is the character for "child". Coupled together, bokbunja symbolizes a wish for the drinker to share in many fortunes. To this day, the wine is said to bring good fortune and longevity to those who drink it. So, whether you're sipping on a glass of bokbunja-ju for a celebration or just for a quiet evening at home, you are partaking in a tradition that has been cherished for centuries.

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.