I attempted my first batch of Korean fermented rice 막걸리 in early June. Since then, I've made several batches! So yummy! 맛있어요! I have been using Maangchi's recipe: https://www.maangchi.com/recipe/makgeolli, but I only make a half-portion at a time. The halved recipe makes about 2 1/2 24 oz. mason-style jars of brew. It seems that after making the first batch, I can't stop! There is something about Makgeolli that is enlivening and nourishing; I suppose that's why hard-working farmers in Korea drank it while at work. Or, perhaps like me, they learned to increase the alcohol content so that the brew is both buzzy and fortifying!

My first batch turned out great, but slightly "alcoholic" and "acetone" due to the high temps of summer.

I kept the second batch submerged in a water bath, and placed it in a cooler spot on the floor of my bedroom. I made these changes after reading the 64-page Makgeolli primer written by the Korean RDA-National Academy of Agriculture! I loved Chem class at Uni--where I majored in Biology-- so the scientific aspect of this research pamphlet got my geek going! If you enjoy making any type of fermented food in your kitchen, I recommend this read! https://mmpkorea.files.wordpress.com/2012/09/141222-eba789eab1b8eba6ac-ec9881ebacb8ed8c90eb82b4eca780_ecb59ceca2851.pdf. Many people refer to makgeolli as Korean rice wine, but it's not, although one of the products of this process is rice wine, if you siphon of the clear wine portion.

What I've discovered so far is that I can make the brew sweeter and less "acetone" flavored with the addition of extra dry yeast. I've also experimented with adding a few tablespoons of sugar toward the last few days of fermentation. Both of these increase alcohol content and make the brew just slightly sweeter, but not "sweet". I still add water to the final strained liquid, otherwise it's very strong and thick--too filling.

​My most current batch, started last weekend, will ferment a little longer than 7-10 days, because I'm curious to see if I get a richer flavor profile.

My dang web host won't upload my photos in order, so all the photos are not in sequence unfortunately!

PS, believe or not Trader Joe's has pajeon 파전 in their frozen section, and it tastes like pajeon flown in straight from Busan! So make thee some makgeolli and eat it with some pajeon from TJs!

건배!
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Yummy 한국 음식 (Korean Food) I've been making at home!

Okay, so I went a little Korean Food KRA-KRA at Han Yang Korean Market yesterday; I bought so much they gave me a discount card for my next visit LOL!
Of course, I bought a made-fresh-daily portion of 딱 먹기 tteokbokki (very spicy rice and fish cake dish), 경단 gyeongdan sweet rice cake dessert, a big ol' half gallon of 김치 kimchi, Korean sweet potatoes 물고구마, Korean corn on the cob 옥수수 (boiled and then frozen - street market style-OMG! YUM! Yes, I just bought corn-on-the-cob cooked in Korea and shipped here), 고사리 gosari (a nutritious mountain herb- fernbrake) to make a side dish, Korean Black Noodles 자자명 and some 라면 ramyeon!
​I have way too much fun there, reading all the labels. It took me 20 minutes to go through all the soy sauce 진장 (Jin jang) variations and get the right one!

I made rice flour! It was soooo easy, and took about 5 minutes. You can find the recipe on Maangchi's site www.maangchi.com. For the 잣죽 (Jatjuk - pine nut porridge) I will be making, you simply soak the rice for a few hours, rinse it, drain it, then grind it. My Nutribullet has proven it's worth 10x over with salad dressings, smoothies, soups, and now: rice flour! Yay!

BAM!
I made a soothing red bean porridge with adzuki beans (Dongji Patjuk - 동지밭죽) for dinner; purple rice (흑미찹쌀 Huekmi Chapssal) and kelp side dish (미역 무침) for lunch. Of course, you always have to have kimchi to go alongside!!
Next week I will cook pine nut porridge 잣죽 (Jatjuk).
I used rice disks instead of traditional ball shapes, simply because I didn't have any. I did not realize how easy it is to MAKE your own rice flour, so I will do that next time as well! Soak overnight, grind, and sift! Then mix into a batter and shape into balls for soup, logs for tteokbokki 떡볶이 , or cut into disks for other soups and sides! Whee! I love cooking!
My housemate got so excited over the purple rice and what I was cooking, we are making a trip to the Korean mart so I can show him what to buy! Imagine me, teaching someone else how to eat 한국 음식 (Korean food)!!! LOL (ㅋㅋ) ㅎㅎ