Jeju-do Jocheong

Wash the glutinous rice thoroughly until the water runs clear. Soak the glutinous rice in 1000g of water for at least 4 hours, or preferably overnight.

In a large pot, combine the malted barley powder with 3000g of water. Stir well and let it sit for 30 minutes to allow the malted barley powder to fully hydrate and release its enzymes.

Strain the malted barley liquid through a fine-mesh sieve or several layers of cheesecloth into another large, clean pot, pressing down on the solids to extract as much liquid as possible. Discard the remaining malted barley solids.