Jeju-do Gamgyul Makgeolli

Wash the Short-grain rice thoroughly until the water runs clear. Soak the Short-grain rice in fresh Water for at least 2 hours, or preferably overnight.

Drain the soaked Short-grain rice and steam it in a steamer for about 40-50 minutes until it is fully cooked but still firm (go-du-bap). Spread the steamed Short-grain rice on a clean tray or large surface to cool completely to room temperature. It is crucial that the Short-grain rice is completely cool before proceeding.

In a large, sanitized fermentation vessel, combine the cooled Short-grain rice with the Nuruk. Gently mix them by hand, breaking up any clumps of Short-grain rice.