Learn About Munbaeju, a Traditional Korean Distilled Liquor

Korean food with alcohol

The Korean culture is sweeping the globe. Hallyu (Korean Wave), which encompasses popular culture such as contemporary music, television dramas, and films, is expanding its influence in fields such as literature and the performing arts. Korean cuisine is not an exception. From Buddhist temple dishes to kimchi, bulgogi (marinated grilled beef), and … Read more

Maesilcha

매실차 A refreshing drink made from Maesil (Japanese Plum) that can be served hot or cold. Servings: 33 Ingredients 1 pound Maesil (Japanese plum/Ume) 1 pound sugar     Procedure Wash the plums thoroughly in cold water, remove stems, and wash again. Dry the plums completely. Place a layer of plums in … Read more

Baesook (Korean Peppercorn Pear with ginger)

(배숙) Baesook (or Baesuk) was originally served in Korean royal court cuisine and did not spread to the public until the mid 20th century. This is a slightly different version with ginger added. Servings: 4 Ingredients 3 each Nashi (Asian) pears 2 ounces peeled ginger 36 to 48 each peppercorns 3 tablespoons … Read more

Soju and Makgeolli – Traditional

Servings: 32 Ingredients Base ingredients 4 pounds medium or short grain white rice 1 pound glutinous rice 1 pound nuruk 1 gallon spring or distilled water Additional for Makgeolli 2 tablespoons sugar 6 cups spring or distilled water Nuruk 1 pound rice flour 5 fluid ounces +1 tablespoon water (5.6 ounces/159 grams) … Read more

Makgeolli – Thick Rice Wine – Modern

Alternate spellings: Mokkoli, makoli, mukkoli, mockolee, mokkoly 막걸리 Servings: 10 Ingredients 1 pound sticky (sweet) rice (glutinous) 1 pound white rice 1/2 pound whole wheat 1/2 pound barley 1 package dry active yeast 2 cups water Equipment Needed: Rice steamer Earthenware jar with lid Strainer Procedure Cover the rice and grains in … Read more

Yujacha (citron tea)

Servings: 20 Ingredients 4 each citrons* (available in many Asian markets) 1 1/2 cups sugar 1/2 cup honey * May substitute with any citrus fruit *(4 oranges, 5 lemons or limes, 2 small grapefruit, etc) Procedure Wash the fruit well in cold water. Peel then remove and discard any white remaining on … Read more

Soy Milk

Servings: 15 Ingredients Basic 1 pound uncooked soy beans Fresh water 1/2 ounce fresh ginger Sweetened Any one of: (add to taste) Sugar Brown Sugar Honey Sugar substitute Flavored Any one or combination of:(add to taste) Pure vanilla extract Pure Maple extract Nutmeg Cinnamon (other favorite flavor) Procedure Preparation Wash soy beans … Read more

Saenggang Cha (Korean Ginger Tea)

Ginger tea is good to drink any time, but is best on cold dreary days. It can also be used to soothe sore throat, relieve minor coughs, and clear mucous congestion. Servings: 8 Ingredients 6 ounces Fresh ginger 8 cups water Variation Ingredients 1 ounce dried cinnamon strips 1 fresh lemon (per … Read more

Mogwhacha (Quince tea)

모과차 Servings: 50 Ingredients 4 Chinese Quince fruits (available in many Asian markets) 3 1/2 cups sugar 1 cup honey Optional 1 tablespoon cinnamon 1 ounce fresh ginger, grated Procedure Wash the fruit well in cold water. Trim and discard the top and bottom portions. Cut fruit in half and remove pit. … Read more

Ginseng Tea – Insam Cha

Servings: 10 Ingredients 2 ounces Ginseng 5 Chinese dates 2.5 liter Water 1 tsp Honey Procedure Wash the ginseng thouroughly. Rinse the Chinese dates in cold water. Bring the water to a rolling boil over high heat. Reduce heat to low, add the ginseng and dates, and simmer for 1 hour. Serve … Read more

Oksusu cha – Corn Tea

옥수수차 A popular drink served either hot or iced with Korean meals. Ingredients Corn Water Procedure Directions Remove husk and silk from corn, rinse well in cold water, then blanch.. Water Blanch: Bring a pot of water to a full boil, add corn, and boil for about 1 and 1/2 minutes. Steam … Read more

Bori cha (Korean Toasted Barley Tea)

Servings: 8 Ingredients 1 pound dried barley For 1/2 Gallon of Tea 1/2 cup toasted barley 8 cups water Procedure Toasting Barley Place dried barley in a stir fry pan with no oil over medium heat. Cook (toast) until golden brown, stirring constantly. Place toasted barley in a storage container and keep … Read more