Makgeolli

Wash 1000 grams of short-grain glutinous rice thoroughly until the water runs clear. Soak the washed short-grain glutinous rice in cold water for at least 4 hours, or preferably overnight.

Drain the soaked short-grain glutinous rice completely. Steam the short-grain glutinous rice in a steamer for 40-50 minutes until it is fully cooked and slightly translucent, forming *go-du-bap* (steamed rice).

Spread the hot *go-du-bap* thinly on a clean, sterile tray or large platter. Allow the *go-du-bap* to cool down completely to room temperature (around 20-25°C). This is crucial to prevent unwanted bacteria growth and ensure proper fermentation.