Yoon Joomo's Yuja Makgeolli
A mellow handmade traditional liquor brewed at home by adding fragrant yuja-cheong to glutinous rice godubap and traditional nuruk.
Ingredients needed 4 servings
Recipe
Cooking tips
- Yeast and enzymes are heat-sensitive, so you must mix the nuruk only after the godubap has cooled completely to prevent fermentation failure.
- Once fermentation begins, use a clean spatula to scrape deep to the bottom of the container and turn the mixture once a day to release gas and ensure even aging.
Recommended for
- Those who want to experience the special home-brewing hobby of making traditional liquor with their own hands.
- Those who enjoy the harmony of subtle yuja fragrance and the smooth, sweet-bitter taste of traditional makgeolli.
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