Boksungamakgeolli

Wash 1000g short-grain rice thoroughly until the water runs clear. Soak the washed short-grain rice in 1500g of water for at least 4 hours, or preferably overnight.

Drain the soaked short-grain rice and steam it in a steamer for 40-50 minutes until fully cooked and translucent. Spread the steamed short-grain rice on a clean, sanitized tray to cool completely to room temperature (around 25°C).

In a large, sanitized fermentation vessel, combine the cooled steamed short-grain rice with 150g nuruk. Mix thoroughly by hand, breaking up any clumps of rice to ensure even distribution.