Makgeolli (Small Batch Regional)

Wash the short-grain rice thoroughly under cold running water until the water runs clear. Soak the washed short-grain rice in filtered water for 2 hours.

Drain the soaked short-grain rice completely. Steam the short-grain rice in a steamer basket lined with a clean cloth for 40 minutes over high heat. Turn off the heat and let it steam for an additional 10 minutes with the lid on. This steamed rice is known as Goreumbap.

Spread the steamed short-grain rice onto a clean, wide tray or sterile cloth to cool down to room temperature (approximately 25-30°C). Ensure it is completely cool before proceeding.