Kim Dae-seok's Doraji Jocheong
A traditional jocheong made by slowly fermenting and simmering medicinal bellflower root, ginger, malt, and glutinous rice to bring out a subtle, deep sweetness.
Ingredients needed 10 servings
Recipe
Cooking tips
- Do not peel the doraji completely; scrub it clean with a brush instead.
- While fermenting in the rice cooker, never press 'Cook' — always use the 'Keep Warm' setting, or the jocheong will not form.
- The syrup thickens considerably as it cools, so turn off the heat when it reaches a flowing, syrupy consistency to prevent it from becoming too hard.
Recommended for
- Those who want to make a traditional syrup infused with the aroma of bellflower root.
- Those seeking a naturally sweet, sugar-free traditional syrup experience.
- Those who want a premium handmade syrup for dipping rice cakes or traditional sweets.
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