[SUB] Making makgeolli that takes less than a week, electric rice cooker, hard-boiled rice. 

📌 Ingredients.
870g of sticky rice.
130g of yeast.
700ml of water, 170ml, 430ml = 1,300ml in total.
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📄 Timeline
00:00 Making hard-boiled rice with a rice cooker.
01:11 Makgeolli (rice wine) starts.
02:21 Day 1 Danyangju.
03:18 Day 2 Danyangju.
04:19 Day 6 Danyangju. Let's skip it.
05:10 Explaining the taste of makgeolli.
06:14 Subdivision.
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Hello!
Following the video of cooking hard-boiled rice with a pot,
Today is a video of making makgeolli by making Godubap with an electric rice cooker.
Pot rice is a bit harder than using an electric rice cooker.
I took this picture to show that it's possible with an electric rice cooker.
Danyangju, which is made this time, has acidity and a sweet taste at the end. If you don't like acidity, you can skip the 5th day.
Once you're done, you'll have sticky, viscous makgeolli.
If you want makgeolli with soft neck, add a little bit of water.
Add a little bit of sugar, store it, and eat it after aging it.
You can also add water, sugar, or sugar substitute just before eating.
(However, if you put sugar and ripen it in the refrigerator, it will ferment a little bit inside the refrigerator, so the taste will change a little more.)
Mature it for at least three days, and try it after aging it for a week or two or a month!
It's also fun to taste makgeolli, which gradually changes in taste day by day.
Following Danyang liquor yesterday, I filtered out Yangju liquor, and it tasted really good.
I'll upload this video soon, too!
I hope you enjoy it and I hope this video helps you.
Please like and subscribe. ☺

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