Cham-e-sul Fresh Recipe
The most famous Korean liquor. A distilled beverage made from rice and other grains with a vodka-like flavor.
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Ingredients
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Base Ingredients
Fermentation Ingredients
Distillation Ingredients
Method
Preparation of Rice
- 1
Wash the Rice
Rinse the short-grain rice under cold running water until the water runs clear. This helps remove excess starch.
- 2
Soak the Rice
In a large bowl, soak the washed rice in 6 cups of water for at least 8 hours or overnight to soften.
- 3
Drain the Rice
After soaking, drain the rice and set it aside.
Cooking and Fermentation
- 4
Cook the Rice
In a large pot, add the soaked rice and fresh water. Cook over medium heat until the rice is fully cooked and soft, about 20-25 minutes.
- 5
Cool the Rice
Remove the pot from heat and allow the cooked rice to cool to room temperature.
- 6
Add Barley and Yeast
Once the rice has cooled, mix in the barley and yeast. Stir well to combine.
- 7
Ferment the Mixture
Transfer the mixture to a fermentation vessel, cover it with a cloth, and let it sit at room temperature for approximately 5-7 days. Stir once every day. You should start to see bubbles indicating fermentation.
- 8
Add Sugar
After fermentation is complete, stir in 1 cup of sugar until fully dissolved.
Distillation
- 9
Prepare for Distillation
Pour the fermented mixture into a distillation apparatus. Ensure that the setup is secure and ready for use.
- 10
Distill the Mixture
Heat the fermented mixture slowly to allow the alcohol to evaporate. Collect the distillate in a clean container.
- 11
Filter through Charcoal
To purify the liquor, filter the collected distillate through activated charcoal. This will help in removing any impurities and enhancing the flavor.
- 12
Bottle the Cham-e-sul
Once filtered, transfer the final product into clean bottles. Seal tightly and store in a cool, dark place.
