Kim Dae-seok's Makgeolli Steamed Bread

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.