Gangwon-do Makgeolli

Wash 1000g short-grain glutinous rice thoroughly until the water runs clear. Soak the short-grain glutinous rice in cold water for 6-8 hours, then drain completely.

Steam the soaked short-grain glutinous rice in a steamer for 40 minutes, ensuring it is cooked but not mushy (this is called go-du-bap). Spread the go-du-bap on a clean tray or large surface to cool completely to room temperature (around 25°C).

While the rice cools, prepare the nuruk. If the 150g nuruk is in large pieces, gently crush it into a coarse powder.