Baekseju (백세주)

Wash 1000 grams of glutinous rice thoroughly until the water runs clear. Soak the glutinous rice in cold water for at least 6 hours, or preferably overnight.

Drain the soaked glutinous rice and steam it in a steamer for 40-50 minutes until fully cooked and translucent. Spread the steamed glutinous rice on a clean tray to cool down to room temperature.

Finely crush 200 grams of nuruk into a powder using a mortar and pestle or a food processor.