Korean rice juice
Korean rice soup is vinegar, which is the most popular traditional folk cold drink among Koreans, and vinegar is recorded in the Chinese book “Zhuangzi”, and it is also one of the offerings that would be placed on the table when the “Four Rites Notes” were worshipped to the gods and ancestors two hundred years ago. It is said that there are still such drinks in Shanxi, China. Koreans like to carry a whole can of iced vinegar with them in the steaming room (sauna), and sweat profusely while pouring vinegar in the hot sweat steaming kiln room with a temperature of up to 90 degrees. So when you go to Korea, don’t miss out on trying food vinegar (食恵), Koreans will also think you are very good!
Korean rice juice practice
Step 1
Prepare the relevant ingredients
Step 2
Place the malt in the processor and select the grind button to run until the end
Step 3
Pour out and pour in 500ml of warm water
Step 4
Let the ingredients settle for 2 hours
Step 5
Take the upper layer of clear liquid
Step 6
Put the clear liquid, rice and 15g sugar into the rice cooker and stir well
Step 7
Strain out the rice after keeping warm for 3 hours
Step 8
Rinse well with cool water and soak in cold water
Step 9
Pour the filtered soup into a pot and bring to a boil, add an appropriate amount of sugar and skim off the foam
Step 10
10. After cold, add rice and pine nuts
Step 11
finish
Step 12
Have a drink and call the BIG BOSS
Cooking tips for Korean rice juice