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Korean Rice Wine Recipe (Makkolli and Clear Wine) - 막걸리와 청주 만들기

On September 22th, 2012, I had an event of making Korean traditional rice wine at my house. This event was for students of Kongbubang Korean class. About 20 people came and learn how to brew the rice wine and enjoyed home-made rice wine and plum wine. Also, we demonstrated distilling the wine to make Soju in the traditional way using Sojugori.

I want to share the basic information about Korean rice wine and the basic recipe. Please note that this recipe is for not only makkoli, but also the clear rice wine.

1.   전통주와 가양주   Traditional Wine and Home Brewed Wine

l  전통주 : 전통 방법으로 만들어진 술. 전통주는 각 지역의 특산물, 기후, 지리 등의 환경에 따라 양조 방법이 다양하게 발전되어 왔다.

Traditional Wine : It has been developed in various ways depending on the environment, for example the local ingredients, weather and geography.

l  가양주 : 가정에서 전통 방식으로 빚어내는 술. 가정에서 소규모로 술을 빚기 시작하면서 전통주는 더욱 다양하게 발전되었다.

Home Brewed Wine : A wide variety of Korean traditional wines were developed since many families began to brew their own wine at home.

2.   한국 전통주의 재료  Korean Traditional Wine Ingredients

쌀(맵쌀), 찹쌀, 좁쌀, 옥수수, 감자, 꽃, 과일, 식물의 뿌리 등

rice, glutinous rice, millet, corn, potato, flower, fruit, root, etc

3.   전통주의 종류   Types of Korean Traditional Wine

l  청주 : 쌀 등의 곡물을 이용하여 술을 빚은 후 그 맑은 부분만을 분리한 술

Clear Wine (Sake) : Clear wine, brewed with grains like rice, corn, etc.

l  탁주 : 청주를 떠 내고 난 후의 탁한 술을 거른 술. 혹은 탁주 자체를 목적으로 술을 만드는 경우도 있다.

Cloudy Wine : After you remove the clear wine, there is a thick sediment remaining. If you filter it, you can get cloudy wine. Cloudy wine is sometimes the purpose of brewing.

l  소주 : 청주 혹은 탁주를 증류하여 도수를 높인 술

Soju : Distilled liquor from the clear wine or the cloudy wine.

Making soju by distilling the sake using a traditional Korean distiller, Sojugori

Do you want to try fresh-distilled Soju? It is 50% alcohol.

4.   막걸리란 무엇인가?   What is Makkolli?

전통주의 제조 과정 중에서 청주를 떠 내고 난 후에 탁한 찌꺼기가 남는다. 여기에는 누룩, 곡물 알갱이 등이 들어 있는데, 이를 가는 채로 거른 것을 농주라 한다. 이 농주는 약 15~17%의 알코올이 들어 있다. 여기에 물을 혼합해 약 6~8% 정도 도수로 묽게 만든 것이 막걸리 이다. 막 걸렀다 하여 막걸리라고 한다.

After collecting the clear wine, thick sediment is leftover. It includes yeast, enzymes, grains, etc. If you filter it with mesh, it becomes Nong-Ju (Condensed Wine), which is very thick and is about 15~17% alcohol. If you add water at this stage to make it weaker and watery, it becomes Makkolli. It got its name from “Just Filtered”

Note :    막 just, very recently       거르다 to filter

Kongbubang students straining makkoli

5.   동동주란 무엇인가?   What is Dongdongju?

발효가 거의 끝나가면 발효가 덜 된 밥알이 술 위에 뜨게 된다. 이 상태에서 마시는 반청주/반탁주의 술을 동동주라 한다. 밥알이 술 위에 동동 떠 있다 하여 동동주이다.

When the fermentations has almost finished, a small amount of rice floats on the surface. Dong Dong is a mimetic word for floating material. For example, 밥알이 동동 떠 있다 means the grains of rice are floating. Dong Dong Ju is a slightly cloudy wine with floating material on the face.

6.   전통주의 기본 원리   Basic Theory of Korean Traditional Wine

곡물 (탄수화물) + 효소> 당               grains (carbohydrate) + enzyme > sugar

당 + 효모 > 술                             sugar + yeast >alcohol

탄수화물이 당으로 바뀌고 당이 술로 바뀌는 현상이 동시에 일어나게 된다.

The carbohydrate becomes sugar, and the sugar is changed to alcohol. These two processes happen at same time.

7.   누룩   Nuruk ; Dried Wheat Dow with Fungi (Yeast and Enzyme)

누룩은 효소와 효모의 복합체이다. 보통 밀로 만든다. 밀을 잘게 부수고 물을 넣어 반죽한 후 이를 건조시키면서 볏짚, 솔잎 등에 자연스럽게 있는 효모, 효소, 균 등을 배양한다.

It is a composite of yeast and enzyme. It is usually made from wheat. Crush the wheat and add water to make dough. While drying it with rice straws or pine tree leaves, it incubates natural enzymes, fungi and yeast.

Nuruk

8.   단양주, 이양주, 삼양주   Single / Double / Triple Brewed Wine

l  단양주 : 곡물, 누룩, 물 등을 넣어 한번에 술을 만든다.

Single Brewed Wine : Use all ingredients at once and brew it.

l  이양주 : 곡물, 누룩, 물 등을 넣어 밑술을 만든 후 여기에 추가 곡물을 한번 더 넣어 술을 만든다.

Double Brewed Wine : Brew the starter first, and add more ingredients later one more.

l  삼양주 : 밑술 후 추가 곡물을 두 번 넣는다.

Triple Brewed Wine : Brew the starter, and add more ingredients to make the starter stronger, and add more ingredients one more time. This is very stable way to brew the rice wine. You can get bigger amount of wine from this method.

9.   오늘의 술 만들기 - 맵쌀 삼양주   Today’s Mission – Triple Brewed Rice Wine

l  재료 : 쌀 2kg, 물 0.5리터, 누룩 200g    밀가루 100g

Ingredients : rice 2kg,  water 0.5 liters,  nuruk 200g,   wheat flower 100g

약 3 리터의 탁주와 1리터의 청주를 만들 수 있다. 발효 정도와 추가하는 물의 양에 따라 차이가 있다.

You can get about 3 liters’ cloudy wine and 1 liter’s clear wine. It depends on the strength of the fermentation and the amount of water you add.

l  살균 : 알콜, 끓는 물, 수증기, 락스 등을 이용하여 모든 도구나 용기를 철저하게 살균한다. 살균은 모든 술 만들기의 기본이다.

sterilization : Use alcohol, boiling water, hot steam or bleaching material, sterilize every single piece of equipment. Sterilization is the most important part of brewing.

l  밑술 만들기   Making the starter

1.      쌀 200g 을 흰 물이 나오지 않을 때 까지 씻는다.

Wash and rinse 200g rice until you cannot see any white water.

2.      5시간 동안 찬 물에 담궈 놓는다.

Keep it in cold water for 5 hours .

3.      죽을 만든다. 쌀 량의 두배의 물을 넣고 약한 불로 끓인다. 혹은 전기 밥솥에 물을 많이 넣고 만들어도 된다.

Make rice porridge. Put twice more amount of water than the rice, cook it with weak stove. You can use an electronic rice cooker with more water.

4.      죽이 차갑게 식으면 누룩 200g, 밀가루 100g 을 넣고 잘 혼합될 수 있도록 섞어준다. 죽과 누룩이 잘 혼합되어 묽어질 때 까지 10분 동안 손으로 잘 버무려 준다.

When the porridge cools down, add nuruk 200g and wheat flower 100g. Mix it by hand for 10 mins until it becomes more liquid.

5.      용기로 옮긴 후 뚜껑은 덮지 않고 깨끗한 보자기나 키친타월로 용기 입구를 봉하고 고무줄 등으로 묶는다.

Put it in the pot. Cover with a clean fabric or kitchen towel and fasten it with a rubber band.

6.      20~25˚c 되는 어두운 곳에 보관한다.

Keep the pot in a dark place at 20~25˚c.

7.      48시간 후 끓기 시작하면 덧술 1 한다.

After 48 hours, when the it bubbles, add the first ingredient.

Mixing the starter with hands

l  덧술 1   Add the first ingredient (Make the starter even stronger)

1.      쌀 300g 을 흰 물이 나오지 않을 때 까지 씻는다.

Wash and rinse 300g rice until you cannot see any white water.

2.      5시간 동안 찬 물에 담궈 놓는다.

Keep is in cold water for 5 hours.

3.      죽을 만든다.

Make a rice porridge.

4.      죽이 차갑게 식으면 밑술과 혼합하고 잘 섞는다.

When it cools down, add it to the base wine and mix it well.

5.      뚜껑은 덮지 않고 깨끗한 보자기로 용기 입구를 봉하고 고무줄 등으로 묶는다.

Put it in the pot. Cover with a clean fabric or kitchen towel and fasten it with a rubber band.

6.      20~25도 되는 어두운 곳에 보관한다.

Keep the pot in a dark place at 20~25˚c.

7.      36시간 후 덧술 2 한다.

After 36 hours, add the second ingredient.

The starter, right before adding the second ingredient. 

You can see it is bubbling a lot. It means the fermentation is strong.

l  덧술 2  Add the second ingredient (Main Ingredient)

1.      쌀 1.5kg 을 흰 물이 나오지 않을 때 까지 씻는다.

Wash 1.5kg rice until you cannot see any white water.

2.      5시간 동안 찬 물에 담궈 놓는다.

Keep it in cold water for 5 hours.

3.      채를 이용하여 물을 한시간 이상 뺀다.

Drain the water with net bowl (sieve) for more than 1 hour.

4.      얇은 보자기에 쌀을 담아 찜통에 넣고 50분 정도 찐 후 뚜껑을 열어 밥을 전체적으로 뒤집어 준다. 다시 30분 정도 더 찐다.

Wrap the rice in a thin piece of fabric and put it in a steamer. Steam it for 50 mins and flip the bottom rice up in the cloth and steam it 30 mins more.

5.      찔 수 없는 경우 된 밥을 만든다.

If you cannot steam the rice, boil the rice with less water than when you cook normal rice.

6.      넓게 펴서 차갑게 식힌다.

Spread it out and cool it down.

7.      덧술 1과 잘 섞어준다. 잘 버무려준다. 이 때 밥알이 으깨지지 않도록 조심한다.

Put the rice in the pot, mix well. Try not to crush the rice.

8.      결과물이 너무 걸쭉하면 섞어줄 때 약간의 물(최대 500ml) 의 물을 추가할 수 있다. 이 때 물은 반드시 끓여서 식힌 물이나 생수를 사용한다.

If it is too thick, add a small amount of water (maximum 500 ml). You must boil the water and cool it down before adding it or use mineral water.

참조 : 독하고 단 술을 원하면 걸죽한 것이 좋다. 물을 추가하면 술의 양은 많아지지만 도수는 약하고 덜 달게 된다. 너무 많은 물을 추가하면 식초가 되어버릴 수도 있으니 조심해야 한다.

Note : If you want to get strong and sweet wine, please leave it thick. If you add water, you can get more quantity with weaker alcohol contents and less sweet flavor. Adding too much water can turn the wine to vinegar. Be careful.

9.      뚜껑은 덮지 않고 깨끗한 보자기로 용기 입구를 봉하고 고무줄 등으로 묶는다.

Put it in the pot. Cover with a clean fabric or kitchen towel and fasten it with a rubber band.

10.    20~25도 되는 어두운 곳에 보관한다.

Keep the pot in a dark place at 20~25˚c.

11.    7일 후에 살균한 국자로 술을 뒤집어 준다.

After 7 days, flip the rice from the bottom to the top with a sterilized ladle.

Adding Steamed Rice to the starter

l  청주 뜨기   Get the clear wine

1.      덧술 2 후 약 8~15일 후 윗부분에 청주가 보이기 시작한다. 냉장고로 옮긴다.

After 8~15 days of adding the second ingredient, you can see a clear wine at the top. Move the pot to the fridge.

2.      냉장고에 2~3일 보관하면 위에 술이 더 맑아진다. 이 맑은 부분을 국자로 떠서 따로 병에 보관한다.

After 2~3 days, the clear wine becomes even clearer. Ladle the clear part and put it in a bottle.

3.      이렇게 만들어진 청주의 도수는 약 15~17%이며, 냉장고에서 보관하면 6달 정도 보관 가능하다. 반드시 냉장보관 해야 한다. 냉장고에서 오래 숙성할 수록 그 맛이 좋아진다.

This clear wine is about 15~17% alcohol, you can keep it in the fridge for up to 6 months. You have to keep it in the fridge. The longer it is kept in the fridge, the better it tastes.

Top clear liquid is the clear wine (청주), below is the cloudy wine (탁주).

l  탁주 거르기

1.      청주를 뜨고 난 후에 고은 채를 사용하여 탁한 부분을 거른다.

After you collect the clear wine, filter the cloudy wine by mesh net.

2.      이 술을 먼저 병입한다. 이 술의 도수는 15% 정도이며 냉장고에서 1달 정도 보관 가능하다.

Bottle it first. The alcohol content is about 15%, you can keep it in fridge for up to 1 month.

3.      거르고 남은 찌꺼기에 약간의 물을 섞어 다시 거른다.

Add sterile water to the sediment and filter it again.

4.      이 탁주의 도수는 약 5~8%이며, 냉장고에서 15일 정도 보관 가능하다.

The alcohol content is about 5~8%, you can keep it in fridge for up to 15 days.

5.      3~4일 정도는 냉장 보관해야 맛이 부드러워진다.

Keeping it for 3~4 days in fridge makes the taste better.

6.      실제 음용할 때 입맛에 맞게 물, 꿀 등을 섞어서 마실 수 있다.

You can add water, honey, soda, as you like right before you drink it.

Filtering the cloudy wine.

ENJOY YOUR WINE !!!!

Free Korean Classes at the Hangul Kongbubang

 A new semester is starting at the Hangul Kongbubang at the Garwol Community Center near Sookmyung Women's University Station on line 4. The following is the lesson schedules for the Thursday and Saturday classes. Check the webpage for directions and other questions.

http://kongbubang.wordpress.com/
 
Thursday Class: Level 0, 1, 2 (Level 2 uses "Wild Korean")
Time: 7:30 pm ~ 9:00 pm

Level 0 only on 18 & 25 of October
18/October : Lesson 01
25/October : Lesson 02
01/November : Lesson 03
08/November : Lesson 04
15/November : Lesson 05
22/November : Lesson 06
29/November : Lesson 07
06/December : Lesson 08
13/December : Lesson 09
20/December : Lesson 10

Saturday Class: Level 0, 1, 2, 3, 4 (Level 2 uses "Wild Korean")
Time: 4 pm ~ 5:30 pm

13/October : Lesson 01
20/October : Lesson 02
27/October : Lesson 03
03/November : Lesson 04
10/November : Lesson 05
17/November : Lesson 06
24/November : Lesson 07
01/December : Lesson 08
08/December : Lesson 09
15/December : Lesson 10

This is a great way to learn Korean and meet new people. We always go out for dinner/drinks after every class. 

Wild Korean is Now Available on Ebay

Wild Korean is now available on ebay.
Find it on ebay by searching "Wild Korean Textbook"

Learn Hangul in 15 Minutes

 Use this webtoon to finally demystify hangul! http://ryanestradadotcom.tumblr.com/day/2012/04/04

새주소 Vs. 원래 주소 The New Address System Vs. The Original Address System in Korea

Old Address System in Korea

The old address system in Korea is quite confusing. Houses with similar addresses tend to be close to each other, but there is little order. When going to a new place, it is often more useful to use landmarks rather than addresses because houses are not in numerical order along the street and people do not use street names. This system was created during the Japanese colonial period and is also used in Japan to this day. It classifies areas of a city by 구 (district) and 동 (neighborhood). In rural areas, 군(district), 면 (neighborhood) and 리 (close neighborhood). Parcels of land are assigned numbers but in no relation to the street they are on.

Why Is the Old Address System so Confusing?

This is an example map with the old address on it. When they checked the land and the owner for the first time, it should have been much simpler. But for decades of years, the owner might sell some part of his property. Or several people might inherited a land with an address, and they need to give new address to those new properties or lands. In the beginning, one parcel of land might have had an address, but when it's divided to several pieces, they were numbered with dashes following the original numbers.
For example, let's assume there is a big land whose address is 617. If the owner sells a small amount of land in north, it needs to have a new address, and it becomes 617-1. If the owner were to then sell a small amount of land in south, its new address becomes 617-2. In this case, although 617-1 and 617-2 sounds very close to each other, it could be quite far from each other. You can see similar examples on the map above. Please find the address number 141. 141-3 is next to the 141-14 and 141-15.

New Address System   새주소 시스템

Korean government has been trying to promote the new address system. It's much closer to the international address system, assigning road, street and avenue names. It is still confusing because there are so many side roads and narrow allies in Korea, especially in old neighborhoods. But if you keep some concept of the size of street, it could be less confusing. The biggest road is 대로, the next is 로 and the smallest street unit is 길. If there are smaller branch streets of 길, they use the Korean alphabets - 가, 나, 다, 라, ... to name it.

Ex. 서울시 강남구 강남대로 10길 109  (십 길 백구)    

This place is in Gangnam-Gu, Seoul, There is a road whose name is 강남대로. You can guess this is a big road from the road unit, 대로. Along this big road, there is the 10th alley whose name is 10길. If you go into this alley, you will find a house with number 109.

Ex. 서울시 중구 난계로 17길 19-15  (십칠 길, 십구 다시 십오)

This place is in Jung-Gu, Seoul. There is a road whose name is 난계로. If you go into the 17th alley, there is a house with number 19-15.

Ex. 대구시 수성구 달구벌대로 323길 56 (삼백이십삼 길  오십 육)

This place is in Suseong-Gu, Daegu. There is a big road whose name is 달구벌대로. 323번길 is the 323th road along the 달구벌대로. If you go into this road, there is a house with number 56.

Ex. 서울시 중구 퇴계로 88 다길 31 (팔십팔 다 길 삽십 일)

This place is in Jung-Gu, Seoul. There is a road whose name is 퇴계로. If you go into the 88th alley, you can find another branch alley whose additional name is "다". Please remember that "다" is from 가, 나, 다, 라, 마 .....  If you go into this branch alley, there is a house with number 31.

Please see one example map with the new address. This map is the same place with the map above. As there are many alleys, it looks still confusing, but at least the numbers are in the right order.

How to Find Your New or Old Address?

The new address panel is attached on the house. If you know your old address, you can check the new one at http://www.juso.go.kr. You also can covert the new address to old address here. Their English service is not good, it might be better to use Korean.

Promoting the New Address System

Korean government is trying hard to promote this new address system. But people have been using the old system for decades years. It is very difficult to make people to use the new address system within a short time. Although many people know that the new one is more efficient, most people are still using the old system. Also, there are so many narrow allies and small street in Korea, it is still hard to find one location with a single address (though, still easier than the old system). 

What Address System Do I Need to Use???

This is my personal opinion.

I am still using the old one as are most Koreans. If you don't have passion to promote the new address system, please follow what most Korean people are using. If you use the new address system now, many people may be confused. If you feel many Koreans use the new system, then it will be the time when you can try the new system.

One tip, if you are doing something in the government office, it may be easier to use the new address system. The government is officially using the new system.

오고 있어요? / 네. 가고 있어요. Are you coming? / Yes. I am going.

오다 and 가다 are very basic Korean verbs.
오다 means to come, 가다 means to go.
In most cases, the usage of these verbs are same with English.
Let's see the example dialog.

마이크 : 이안! 어디 가요?  Ian!  Where are you going?
이안 : 도서관에 가요.  I am going to the library.


마이크 : 한국에 언제 왔어요?  When did you come to Korea?
이안 : 어제 왔어요.  I came yesterday.

In this dialog, 가다 and 오다 have exactly same meaning and usage with English.








Let's check another dialog. This conversation is on the phone.


마이크 : 지금 어디에요?  오고 있어요?  Where are you now?  Are you coming?
이안 : 네. 가고 있어요.  5분 더 걸릴 거예요.  Yes. I am coming.  It will take 5 more minutes.

It's natural to say "Yes, I am coming" in English, but not in Korean.
Many English speaking people are confused and say "오고 있어요" instead of "가고 있어요".







Let's check another dialog. You can see the similar examples in this dialog.

마이크 : 오늘 우리 집에서 파티가 있어요. 올래요?  I have a party at my house. Do you want to come?
이안 : 몇 시 까지 가야 해요?  By what time should I come?
마이크 : 7시 까지 오세요.  Please come by 7.
이안 : 7시는 너무 빨라요. 8시에 가도 돼요?  7 is too early. Is it okay to come at 8?
마이크 : 네. 8시도 괜찮아요. 8시에 오세요.  Yes. 8 is also okay. Please come at 8.




So, what is the rule? How can I choose the right one?
Let's make it simple.
This is the rule that I found. Please note that there are some exceptions, though.
You need to pay attention the subject first. If the subject is I or We and if the subject is moving, you always need to use "가다".
In other cases, it's same with English.

Ex. (나는) 몇 시 까지 가야 해요?  By what time should I come?
      (나는) 가고 있어요.   I am coming/ I am on my way.
      조금만 기다리세요. 우리는 지금 택시로 가고 있어요.  Please wait for a moment. We are coming by taxi now.

Exercise

Please fill in blanks using 가다 and 오다. 

마이크 : 이안! 오늘 저녁에 뭐 할 거예요?   What will you do tonight?

이안 : 오늘 저녁에 동대문에               .      I will go to Dongdaemun in the evening.

마이크 : 왜 동대문에                 ?                       Why do you go to Dongdaemun?

이안 : 중국 식당에                  .                 I will go to a Chinese restaurant.

마이크 : 오, 맛있어요?                             Oh.. Is it delicious?

이안 : 네. 맛있어요. 같이            ?            Yes. It's delicious. Do you want to come together?

마이크 : 몇시에                ?                      What time will you go there?

이안 : 7시에                  .                          I will go there at 7.

마이크 : 7시는 너무 빨라요.                      7 is too early.

             8시까지                 ?                   Is it ok to go there by 8?

이안 : 네. 괜찮아요. 8시까지                 .   Yes. It's ok. Please come by 8.

마이크 : 알았어요. 빨리                  .         Ok. I will go quickly.