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MESMOTSMESMONDES

Making makgeolli with my students at HUFS ISS

8/13/2014

 
Nuruk or wheat yeast
Soaking the nuruk overnight in fresh water
3kg of glutinous rice
Washing the rice
Soaking the rice overnight, filtering in the morning. I keep the water for the fermentation later.
Preparing the steaming device.
A wet cloth on the steaming pot.
Rice is put to steam around 2 hours.
Rice straw to sterilize the jar.
The jar for the fermentation.
The jar upside down, with the straw below to be burnt.
The smoke produced by the burning straw cleans the inside of the jar.
Smoking jar!
Jar is cleaned of the remain of the smoke.
The steamed rice.
Preparing a tray to cool down the rice.
Cooling the temperature of the rice to 25-35°C.
Nuruk is ready
Rice in the jar.
Nuruk is added along with the soaking water used for the rice.
Mixing well.
Let to ferment at 25-28°C (room temperature in summer) for 4-5 days, checking everyday and stirring 2-3 times a day.
Makgeolli is ready after 4 days.
Filtering the nuruk + rice.
This is raw makgeolli. But still a little bit too sour to drink like that.
Adding honey, syrup, Sprite, sparkling water to taste...
Now makgeolli is ready to drink!
I keep the nuruk-rice mixture for jangajji or pickling (yellow melon) or for another makgeolli!

Korean Food Culture and Globalization, course at ISS of HUFS

7/31/2014

 
Photo
I am teaching this summer at the International Summer School of Hankuk University of Foreign Studies (Seoul, Korea), an exchange program in Korean Studies. The topic is "Korean Food Culture and Globalization". We had today as a guest speaker Choi Jia, Ph.D., who made a presentation about Culinary tourism in Korea. Tomorrow a field trip to a Buddhist temple food restaurant, following last week field trip to Tongin Market.

Syllabus here.


Field trip to Tongin Market
Field trip to Tongin Market
Field trip, Gyeongbok palace
Field trip, Gyeongbok palace
Field trip, Gyeongbok palace
Field trip, Gyeongbok palace
Field trip to temple food restaurant
Field trip to temple food restaurant
Field trip to temple food restaurant
Field trip to Jogye temple
With my students after graduation ceremony, Hana the "honoured student" in purple.
    Photo

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