Bekseju (ginseng) / 백세주 Recipe
Traditional Korean drink made with ginseng.
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Ingredients
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Main Ingredients
Method
Preparation
- 1
Soak the Glutinous Rice
Rinse the glutinous rice under cold water until the water runs clear. Soak the rice in water for at least 6 hours or overnight.
- 2
Prepare the Ginseng
Wash the ginseng thoroughly. If using fresh ginseng, slice it into thin pieces. If using dried ginseng, chop it into smaller pieces.
Cooking
- 3
Cook the Rice
Drain the soaked rice and steam it in a bamboo steamer or on a steaming rack for about 30 minutes, or until fully cooked.
- 4
Mix Ingredients
In a large bowl, combine the steamed rice, ginseng, honey, brown sugar, jujube, and the cinnamon stick. Mix well until all ingredients are evenly distributed.
- 5
Prepare Fermentation
Dissolve the yeast in 1 cup of warm water (about 30-35°C). Allow it to sit for about 10 minutes until frothy. Add this mixture to the rice and ginseng mixture.
- 6
Add Water
Pour the remaining water (1.5 liters) into the mixture and stir well. Ensure that the mixture is well combined.
- 7
Finalizing
- 8
Strain the Liquid
After fermentation, strain the liquid through a fine mesh strainer or cheesecloth into a clean bottle, discarding the solids.
- 9
Bottle the Bekseju
Seal the bottle and refrigerate the bekseju. It can be enjoyed chilled or at room temperature.
