Chef Jeong-sun
Bokbunja-ju (Black Raspberry Wine)
Summer bokbunja steeped with sugar and strong damgeum soju until the berries give up their deep tart color, a make-ahead Korean fruit wine for small cold cups and a slow table.
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Chef Jeong-sun
Ihwaju (Spoon-Eaten Rice Wine)
A pear-blossom-season rice wine so thick it takes a spoon, fermented from steamed rice flour and rice nuruk until it turns sweet, faintly tart, and soft enough to thin with cold water.
Chef Jeong-sun
Dugyeonju (Azalea Blossom Rice Wine)
A measured home version of Myeoncheon's spring rice wine, made from steamed glutinous rice, nuruk, and edible azalea petals cleaned one by one, then strained clear for a table that waited.
Chef Jeong-sun
Insam-ju (Ginseng Liquor)
Fresh ginseng roots steeped whole in clean, high-proof liquor until the bottle turns pale gold, bitter at the edge, gently sweet, and ready for the smallest winter pour.
Chef Jeong-sun
Maesil-ju (Green Plum Liquor)
Early-summer green plums, sugar, and strong soju left to steep until the liquor turns amber and tart; the fruit comes out by day 100, and patience finishes the bottle.
Chef Jeong-sun
Gukhwaju (Chrysanthemum Rice Wine)
A late-autumn Korean rice wine made from hard-steamed glutinous rice, nuruk, chrysanthemum, goji, and rehmannia, fermented slowly until the cup turns pale gold and gently medicinal.
Chef Jeong-sun
Moju (Spiced Boiled Makgeolli)
Jeonju's morning mercy: cloudy makgeolli simmered low with cinnamon, ginger, jujube, and a little brown sugar until the alcohol softens into a warm bookend for kongnamul-gukbap.
Chef Jeong-sun
Makgeolli (Cloudy Rice Wine)
The farmhouse rice wine raised by nuruk, water, and patience: cloudy, lightly sparkling, tart-sweet when young, and good beside jeon, kimchi, and any table that has room for one more cup.
Chef Jeong-sun
Dongdongju (동동주, Floating-Rice Wine)
A cloudy Korean rice wine brewed with sweet rice, nuruk, and water, strained just enough to drink while pale grains bob on top, the celebration cup that asks for patience more than equipment.
Chef Jeong-sun
Somaek (Soju and Beer Mix)
The modern Korean table drink where the whole argument is the ratio: cold lager, clean soju, a quick table mix, and enough restraint to keep it bright.
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