Kim Dae-seok's Makgeolli Steamed Bread
A nostalgic steamed bread with a soft and chewy texture, made using fresh makgeolli and bread flour
Ingredients needed 6 servings
Recipe
Cooking tips
- Use only unpasteurized 'fresh makgeolli' so that the yeast remains active and fermentation works properly.
- Use high-gluten bread flour to ensure the bread stays firm and maintains its chewy, elastic texture.
- In summer, ferment for about 5 hours; in other seasons, allow 6 hours in a warm spot.
Recommended for
- Those who want to recreate the soft and chewy taste of traditional steamed rice wine bread at home.
- Those who want to make naturally fermented snacks without commercial yeast, using fresh makgeolli instead.
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