Homebrewed Soju: A Step-by-Step Guide to Crafting Korea's Most Popular Spirit

Ingredients

  • 2.2 lbs of Sweet Rice
  • 3.5 liters of Filtered Water
  • 1 Nuruk Cake (100g)
  • 4 grams of Yeast (wine yeast preferred)
  • Large Glass Jar or Ceramic Pot (minimum 1 gallon capacity)
  • Cheesecloth
  • Distillation apparatus (stovetop still or air still)

Steps and instructions

  1. Wash the sweet rice under cold water until the water runs clear.
  2. Place the rice in a large bowl and add enough filtered water to cover the rice. Let it soak for at least 6 hours or overnight.
  3. Drain the rice, then transfer it to a steamer basket. Steam the rice over boiling water for 40-50 minutes until it is fully cooked and sticky.
  4. While the rice is still warm, crumble the nuruk cake over it and mix thoroughly. Then sprinkle the yeast over the rice and mix again, ensuring that the nuruk and yeast are evenly distributed.
  5. Transfer the rice mixture to a large glass jar or ceramic pot. Add 3.5 liters of filtered water and stir to combine.
  6. Cover the jar or pot with a cheesecloth and secure it with a rubber band. This will prevent dust and insects from getting in while allowing the fermentation gases to escape.
  7. Store the jar or pot in a dark, cool place for 14 days. Stir the mixture once a day for the first week, then let it sit undisturbed for the second week.
  8. After 14 days, the mixture should have separated into a clear liquid on top and a layer of solids at the bottom. This means it's ready for distillation.
  9. Set up your distillation apparatus according to its instructions. Pour the liquid part of the rice mixture into the still, leaving the solids behind.
  10. Distill the soju according to the instructions of your distillation apparatus. The first 50 ml of liquid that comes out of the still should be discarded as it contains harmful alcohols.
  11. The rest of the liquid that comes out of the still is your soju. It can be drunk immediately, but it will improve in flavor if you let it rest in a sealed bottle for a few days before drinking.

Tools for making

Recipe variations

  • Using different types of rice: Experiment with different varieties of rice such as short-grain, long-grain, or brown rice to see how it affects the flavor and texture of the soju.
  • Adjusting the fermentation time: Shorten or lengthen the fermentation period to alter the taste and alcohol content of the soju. Shorter fermentation will result in a milder flavor, while longer fermentation can produce a stronger and more robust taste.
  • Adding flavorings: Infuse the soju with different flavors by adding fruits, herbs, or spices during the fermentation process. Popular options include strawberries, pears, ginseng, or cinnamon.
  • Using different yeast strains: Experiment with different types of yeast, such as sake yeast or champagne yeast, to achieve unique flavor profiles.
  • Blending with other spirits: Mix the homemade soju with other spirits like vodka or gin to create your own signature cocktail.
  • Adding sweeteners: If desired, add a small amount of sugar or honey during the fermentation process to create a slightly sweeter soju.

Recipe overview

Soju is a traditional Korean spirit that has been enjoyed for centuries. Known for its smooth and clean taste, Soju is typically consumed straight with food but is also used in cocktails. Our homemade Soju recipe will guide you through the process of fermenting rice and distilling it into this popular Korean beverage. Making Soju at home is a long but rewarding process. You'll need some patience, as it requires approximately two weeks for fermentation and a few more days for distillation. However, the result is a highly satisfying, one-of-a-kind beverage made straight from your kitchen. Whether you're a fan of Soju or new to this spirit, this recipe will offer an engaging and fun culinary project that results in your own handmade Soju. Enjoy the journey of home brewing and the joy of tasting your very own Soju!

Common questions

  1. How long does it take to make soju? The process of making soju takes approximately 14 days for fermentation and additional time for distillation.
  2. Can I use regular rice instead of sweet rice? Sweet rice is preferred for making soju as it has a higher starch content, which contributes to the desired texture and flavor. Regular rice may not yield the same results.
  3. Is it necessary to steam the rice before fermentation? Yes, steaming the rice helps break down the starches and makes it easier for the nuruk and yeast to ferment the rice mixture.
  4. Can I use a different type of yeast? While wine yeast is preferred for making soju, other types of yeast can be used. However, they may yield slightly different flavors and characteristics.
  5. Do I need a distillation apparatus to make soju? Yes, a distillation apparatus is necessary to separate the alcohol from the fermented rice mixture. It is not safe to consume the soju without proper distillation.
  6. Can I drink the soju immediately after distillation? While the soju can be consumed immediately after distillation, it is recommended to let it rest in a sealed bottle for a few days to allow the flavors to meld and mellow.
  7. How should I store the finished soju? Store the soju in a cool, dark place, away from direct sunlight. Sealed bottles are recommended to maintain the quality and prevent oxidation.

Serving dishes and utensils

  • Serving Glasses - Choose glasses that are appropriate for serving soju, such as shot glasses or small traditional Korean liquor cups.
  • Ice Cubes - Soju can be served chilled over ice cubes, so having ice cubes on hand is helpful.
  • Chilled Soju Dispenser - A dispenser specifically designed to keep soju chilled and easily dispense it can be a convenient accessory for serving.
  • Soju Shot Glasses - These are small glasses designed specifically for serving soju.
  • Soju Flavors - Some brands offer flavored soju, such as green grape, peach, or strawberry. These can add variety to your soju serving options.

Origin stories

Soju hails from Korea and its roots can be traced back to the 13th century during the Mongol invasions. The Mongols had picked up the technique of distillation from the Persians during their journeys, and they introduced it to the Koreans. The Koreans took this knowledge and started to distill soju from rice, their staple grain. However, a grain shortage in the 1960s led to laws banning the use of rice in soju production, so manufacturers switched to alternative starches like sweet potatoes and tapioca. The ban was lifted in the 1990s, but the majority of soju producers continued to use alternative starches due to the lower cost. Today, soju is a beloved alcoholic beverage in Korea and many parts of the world, often enjoyed during meals and social gatherings. It's a testament to the Korean spirit of innovation and resilience in the face of hardship.

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.