Nuruk Makgeolli

1. Wash the Glutinous rice thoroughly until the water runs clear. Soak the Glutinous rice in clean water for at least 8 hours, or preferably overnight.

2. Drain the soaked Glutinous rice completely. Steam the Glutinous rice in a steamer for approximately 40-50 minutes until it is fully cooked and translucent. This cooked rice is called gohdu-bap.

3. Spread the gohdu-bap thinly on a clean, sterile surface (like a large tray) and allow it to cool down to room temperature (around 25-30°C). Ensure it is not sticky and individual grains are separated.