Jeolla-do Makgeolli

Thoroughly wash the glutinous rice and non-glutinous rice separately until the water runs clear. Combine the washed rice and soak in cold water for at least 4 hours, or preferably overnight.

Drain the soaked rice completely. Steam the drained rice in a steamer for 40 minutes until it is fully cooked and translucent, forming go-du-bap.

Spread the go-du-bap thinly on a clean, sterile surface (like a large tray or mat) and allow it to cool completely to room temperature (around 25°C). Ensure it is not sticky or clumpy.