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    • Back to 대한 민국 2021-2022! >
      • Jeena in Jeju >
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    • Shanghai 2021!
    • Moving to China? How to Survive in China! >
      • The Hard Part: Documentation, Banking and more HASSLES! (Pre- and Post-arrival)
      • Arrival, Settling In, Daily Life
      • 我喜欢中国的东西!iLvChina!
      • Chengdu - Giant Panda City
      • NomNomNom
    • Increase Your China IQ
    • Eastern Tibet & China 2018-19
    • Gallivanting outside of China >
      • Goal: Nepal Trek
      • Tibet
  • BlahBlahBlog
    • Life Practices >
      • Fasting 2021
      • Reading List
      • Tao
      • I Am That
      • 2020 Fasting/Gratitude
      • Gratitude 2019
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      • 2016-17 365gratitude
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    • Life Savant
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    • Banchan - Stories and Poetry
    • Mortality As Fiction
    • Quotes That Resonate
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    • Kalifornikation 2021
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March 20th, 2022

3/20/2022

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February 19th, 2022

2/19/2022

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More Makgeolli!

9/18/2017

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For my most recent batch of makgeolli, I decided to experiment by increasing the duration of fermentation from 7-10 days a doubling of 16. The chongu layer turned a deep amber, and the rice solids had visibly dissolved to near liquid.
I proofed the yeast and nuruk, added a bit more yeast, and also 2 Tbsp. of sugar to the mix at the beginning. Much bubbling stopped around day 9, but started up when the jar was slightly shaken when I moved it to check on the brew.
I also added 3 cups of water for dilution, instead of 4. I will refrigerate the brew and then taste it to see if more water needs to be added. I halve the original recipe, using 2 1/2 cups of rice. Adding only 3 cups of water, the final product yielded about 60 oz., just under 9 cups, at present dilution of 3 cups of H20.
Taste test later!
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막지나 막걸리!!   Just Makgeolli!

9/10/2017

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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!
​
Korean Taeguk on ferry -Tongyeong.
Saw a pic of this little guy I envy: sailing and drinking Makgeolli! Photo taken by the Seoul makgeolli group on FB during one of their factory tours in Seoul.
After rice is "washed", steamed, and dehydrated. I use a one-gallon kimchi jar for a recipe which uses 2.5 c. Rice.
The only Nuruk I can find in Austin is at HanYang Market. I've heard "it's not that good", but since I don't have another source... That day, I also made fresh soymilk--see soybeans soaking in pan.
The rice needs to be "washed" about 10 times before the water runs clear. Then I soak it in the frig overnight. To "steam it", I use a big soup pot and for 2.5 c. Rice, I add 2 cups of water. It's cooked for 30 minutes on the gas stove stop. Gets a little crunchy on the bottom.
"Traditional" makgoelli doesn't call for regular yeast, because it is already contained in the nuruk. I like the added flavor profile it adds. One day I'll try it with nuruk only, when I get some high quality nuruk!
Bubbling starts in 24 hours.
Cover the mouth of a jar with a wash cloth and leave the lid loose.
Around day 7 the mix starts to separate.
According to Korean Agri Dept., this is finished! 3 layers...
Leftover "lees". Can be used for soap or to make a warm winter beverage flavored with honey and jujubes! Will try that next time!
My Hangeul is just as messy as my English. Oh well!
At this point you can separate out the rice wine (Chongu), or add water to make makgeolli.
Separates in the frig.
The recipe is not in this book, but I loved the graphic novel take on Korean cooking! This is another batch; I think it's the one I messed up by not letting it ferment long enough.
I love me some Makgeolli! Studying requires makgeolli!
I recommend this brand if you HAVE to buy it, but I don't care for the aspartame or flavorings.
I did not like this brand, it was very bubbly like a soda and too sweet. Unfortunately, the manufactured brands add aspartame, flavorings, rice wine, carbonation, and other crap, so it tastes very artificial. Only brand I have found available in ATX.
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Makgeolli and More!

8/30/2017

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

8/22/2016

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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!
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잣죽 "Jatjuk" Pinenut Porridge! BAM!

7/22/2016

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Rice Flour

7/21/2016

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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!
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I am 한국 Emeril!

7/12/2016

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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
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I made 떡볶이 !!!

7/5/2016

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I did it! I made 떡볶이 for the first time, and it is good! Tteokbokki is a very spicy rice cake, vegetable, and fish cake stew type dish brewed in a very spicy gochujang pepper sauce!
Of course, you know me, I had to change up the recipe slightly. I did not have Korean anchovy (well, I had tiny ones for myeolchi 멸치), or fish cake. I used sardines instead of anchovy, added some garlic and squash, skipped the egg and fish cake. I also left out the additional hot pepper flakes, thank goodness, because my mouth is aflame!
But it turned out sooooo delish 마쓰시타! Damn it is SPICY! Oh, I also did not use the long rice cake logs, I used the disks. Same food, different shape. I was happy the Rice cakes turned out very soft and tender, and the sauce thickened up perfectly. The taste is correct, and once again... SPICY-hot!
Whoo!
한국 음식 사랑해요
I love Korean food!
Now to go watch some 소 지 섭 who I am in LOVE with! OMG!

​Oh, background music was PSY and H.O.T.! Heeheehee!

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