Moon & Lion Brewing

I'm starting my journey into infusing different ingredients during the brewing process. This move in inspired by a new book I picked up 술 만들기, and a recent delivery of ingredients from the in-laws. I'll post more info on those ingredients soon, but for today... Green Tea Makgeolli  녹차 막걸리 For this brew I used a starter instead of pitching yeast in with the rice and nuruk. The starter is called seokim (석임) and was introduced in a previous post here . I'll explain how to make seokim below using the ratio from the previous post.  The green tea used was a gift from my aunt, a delicious Jeju green tea blend. I've been enjoying the tea itself for some time now and thought it would be a good compliment to this recipe.  Here's what you'll need: For the seokim 석임 starter 250g rice flour 50g nuruk 2.5g wine yeast 25g wheat flour  300~400ml water (boiled) In a large bowl, mix the rice flour with the boiling water. Add a little bit of water a

석임 For the upcoming brew I decided to do something a little different. Usually I steam the rice, making godubap 고두밥, and to that I add nuruk 누룩, yeast, and water. This is normal for me and it's what I've been doing for years (except for that year in Korea when I didn't use yeast). This time I will use what is called seokim 석임 . What's seokim? Seokim is a starter that can be used to brew makgeolli. It's started a few days ahead of the actual brew, and is added to the primary fermentation ingredients in place of yeast. What's seokim made of? It's actually pretty simple. Seokim uses all of the same ingredients as a makgeolli brew, just in a smaller size and different ratio. For example, the seokim recipe I used calls for 250g rice flour, 50g nuruk, 2-3g wine yeast, 25g whole wheat flour, and about 500ml water. Freshly made seokim Using seokim the brew hits the ground running, powered by yeast that are primed and ready to go.

Coming soon to a hangari near you, green tea makgeolli!