Ingredients

Method

Rinse the rice under cold water until the water runs clear. Then cook the rice.

Once the rice is cooked and cooled, mix it with the nuruk and yeast in a large jar.

Add the water to the jar, making sure the rice is fully submerged.

Cover the jar with a cloth and let it ferment at room temperature for about a week. Stir the mixture once a day.

After a week, strain the mixture through a cheesecloth, squeezing out as much liquid as possible.

If desired, add sugar to taste.

The makgeolli is now ready to drink. Store it in the refrigerator and consume within a week. Shake or stir before serving as the rice sediment will settle on the bottom.