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Alcoholic drinks from Korea
Dongdongju is a quick Korean rice wine served with grains of rice floating on top. Its old name, bueuiju, means floating-ant wine, after the grains that look like small ants. Steamed glutinous rice is mixed with nuruk powder and cooled boiled water in a single stage and is ripe in about three days in warm weather, or seven in winter. Made in 4 steps over 4 days – 8 days. The longest step, ferment until ripe, takes 3–7 days (Baek Du-Hyeon 2010). Nuruk moulds and yeasts; the study nuruk was made with Aspergillus oryzae, Aspergillus kawachii and Saccharomyces coreanus does most of the fermenting.
| Main step | 3–7 daysReported[baek2010] | Ferment until ripe |
|---|
| 1 mal | Glutinous rice · Washed, steamed and cooled[baek2010] |
| 3 bottles (byeong) | Water, boiled and cooled[baek2010] |
| 1 doe | Nuruk powder[baek2010] |
| Starter | koji/qu/mold-starter (nuruk) |
Total time across the recorded steps: 4 days – 8 days
What changes: Glutinous rice is washed, steamed and spread to cool
The old recipes say to wash the rice clean, steam it well and let it go fully cold. Output: steamed, cooled glutinous rice.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Dongdongju is a one-stage glutinous rice wine that is ripe in a few days, and it is served with the rice grains floating on the clear wine instead of being strained and thinned like makgeolli. The floating grains give it both its names, dongdong (bobbing) and bueui (floating ants).
Every number is labelled with how it is known. How this atlas is made
Recipes under the name bueuiju appear in hand-written Korean recipe books from about 1795 (Jusikbang) to the late 19th century (Sul mandeuneun beop, Eumsik bangmun, Jeongildang japji).
