Moju (Spiced Boiled Makgeolli)

Ingredients

Equipment Needed

• •Tall 3-liter heavy pot
• •Fine-mesh strainer
• •Heatproof pitcher or clean pot
• •Optional spice bag

Instructions

1. 1

   Open the makgeolli

   Set a tall 3-liter pot ready before you open the bottle. If the makgeolli is lively and carbonated, loosen the cap slowly until the hiss settles, tighten it, gently turn the bottle once or twice to mix the rice sediment, then open it fully. Pour the makgeolli and water into the pot. Do not shake hard. You want the body of the rice, not a pot of foam.

   Use plain makgeolli, not fruit-flavored or heavily sweetened bottles. Moju is spiced makgeolli, so the rice tang still has to be readable.
2. 2

   Add the spices

   Add the cinnamon, sliced ginger, split jujubes, licorice root if using, brown sugar, and salt. Split the jujubes so their flesh can give sweetness to the drink instead of floating around politely and doing nothing. The salt is small, but it matters; it makes the cinnamon and rice taste fuller without making the drink salty.

3. 3

   Simmer very low

   Set the pot over medium heat until small bubbles gather at the edge, then lower the heat at once. Keep it at a quiet simmer, not a rolling boil, for 35 to 40 minutes, stirring every 5 minutes and scraping the bottom. Makgeolli has rice sediment, and sediment scorches if you ignore it. If the foam climbs, lift the pot off the heat for 30 seconds, lower the flame, and continue.

   The drink should reduce by about 1 to 1 1/2 cups. This concentrates the rice body and pulls the spice into the liquid while softening the alcohol.
4. 4

   Taste and balance

   Turn off the heat and wait 2 minutes before tasting a spoonful carefully. It should be lightly sweet, gently sour from the makgeolli, cinnamon-led, and ginger-warm. If it tastes too sharp, add brown sugar 1 teaspoon at a time, up to 1 tablespoon more. If it tastes too heavy, stir in 1/4 cup hot water. Do not chase sweetness until the rice disappears.

5. 5

   Strain the pot

   Pour the moju through a fine-mesh strainer into a heatproof pitcher or clean pot. Press the jujubes lightly to release their softened flesh, but do not mash the cinnamon shards or ginger fibers through. For a clearer cup, let it settle 5 minutes and pour from the top. For the home table, stir the rice sediment back in; that cloudy body is part of the drink.

6. 6

   Serve and store

   Serve warm in small cups, about 120 to 150 ml each, with a few thin jujube slices if you want them. Moju can also be chilled and served cold, but Jeonju's morning table usually knows it warm. Cool leftovers quickly and refrigerate up to 3 days. Reheat gently below a simmer, and remember this plainly: boiled makgeolli is still not alcohol-free.

Chef Tips

• •Taste the makgeolli before you cook. If it is very sweet, start with 2 tablespoons sugar instead of 3. If it is sharp and dry, use the full amount. Every bottle changes, so the cook must taste before pretending to know.
• •Licorice root gives a Jeonju market flavor, rounded and medicinal in the old kitchen sense. Skip it if you have high blood pressure, kidney disease, are pregnant, or take medicines that conflict with licorice. Cinnamon, ginger, and jujube still make a proper moju.
• •The safe shortcut is using a spice bag so straining is fast. The unsafe shortcut is high heat. A hard boil scorches the rice sediment and throws the drink out of balance.
• •Serve it with kongnamul-gukbap, rice, or a simple late meal. Moju is not there to show off. It is there to settle the table.

Advance Preparation

• •Moju keeps well for up to 3 days in the refrigerator. It will separate as it sits, which is normal; stir or shake gently before warming or pouring.
• •The cinnamon, jujubes, and licorice can be measured into a spice bag a day ahead. Slice the ginger the day you cook so its warmth stays clear.

Frequently Asked Questions

Nutrition Information

1 serving (about 270g)