Korean Soju Recipe
Make Korean Soju Recipe in just 2h . Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Base Ingredients
Fermentation Ingredients
Flavoring Ingredients
Method
Preparation
Prepare the Rice
Rinse the rice under cold water until the water runs clear. This removes excess starch.
Soak the Rice
Soak the rinsed rice in 4 cups of water for at least 6 hours, or overnight.
Cooking
Cook the Rice
Drain the soaked rice and steam it for about 30 minutes until fully cooked and slightly sticky.
Cool the Rice
Spread the cooked rice on a flat surface and let it cool to room temperature.
Fermentation
Add Koji and Yeast
Once the rice has cooled, mix in the koji mold and yeast evenly.
Ferment the Mixture
Transfer the mixture to a fermentation container. Cover loosely and let it ferment at room temperature for 4 to 7 days. Stir daily.
Final Steps
Strain the Mixture
After fermentation, strain the liquid from the solids using a fine mesh strainer or cheesecloth.
Add Sugar and Flavorings
Dissolve the sugar in the strained liquid. If desired, add optional flavorings at this stage.
Bottle the Soju
Transfer the soju into clean bottles and seal them. Let it sit for an additional 1-2 weeks in the refrigerator for flavor development.