Korean Soju Recipe
Traditional Korean distilled beverage.
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Ingredients
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Base Ingredients
Distillation Ingredients
Method
Preparation
- 1
Soak Rice
Rinse the rice under cold water until the water runs clear. Soak the rice in water for about 6 hours or overnight to allow it to hydrate.
- 2
Cook Rice
After soaking, drain the rice and place it in a steamer. Steam for about 30 minutes until the rice is fully cooked and slightly sticky.
- 3
Prepare Mash
In a large mixing bowl, combine the cooked rice with 4 cups of water and the barley malt. Mix well and let it sit at room temperature for about 2-3 hours to allow the enzymes in the malt to convert starches to sugars.
Fermentation
- 4
Add Yeast
Once the mash has cooled to room temperature, add the yeast and stir gently to combine. Cover the bowl with a clean cloth and let it ferment in a warm place for about 3-5 days, stirring once a day.
Distillation
- 5
Distilling the Mixture
After fermentation, strain the liquid from the mash through a fine mesh sieve or cheesecloth into a distillation pot. Discard the solids.
- 6
First Distillation
Heat the distillation pot over medium heat until the liquid begins to boil. Collect the distillate in a separate container. This is your first distillation.
- 7
Add Charcoal
To purify the soju, add activated charcoal to the distillate and let it sit for about 24 hours. This will help remove impurities and enhance the flavor.
- 8
Final Distillation
Strain the distillate again to remove the charcoal. Reheat the liquid and distill again to achieve a higher alcohol content. Collect the final soju in a clean bottle.