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Sam Hae Ju 4 - Rice Donut 2

Updated: Mar 3, 2019


To celebrate the New Year here is a traditional recipe that is supposed to be made on the first three pig days of the year. See the introduction post for more information.

This recipe was translated from Eumshik Dimibang Ju Hea (link to naver below) with notes and tips on the recipe from Korean Liquor Lab.


Materials:

  • Mitsool: 0.2Kg mepssal, 0.7Liters water, 200g nuruk, 100g wheat flour

  • Dotsool 1: 2.5Kg mepssal,

  • Dotsool 2: 1.25Kg Mepssal

First Pig Day:

Rice Prep:

  1. Wash rice

  2. Soak for 3 hours

  3. Drain for 30 minutes

  4. Grind into flour and sieve

Easy Juk Method:

  1. Add 0.7 Liters of boiling water to rice flour and mix well (make sure there are no lumps)

  2. Let cool and mix in nuruk and wheat flour thoroughly

  3. Add to sterilized brew vessel and let ferment till the second pig day

Second Pig Day:

Rice Prep:

  1. Wash 1.25 Kg of mepssal (non-glutinous rice)

  2. Soak for 3 hours

  3. Drain for 30 minutes

  4. Grind into flour and siev

Geumongdu Method (Rice Donuts):

  1. Add 650ml of boiling water to rice flour to make a dough

  2. Take a small ball of dough and press into a flat donut shape

  3. Add donut to boiling water and take out when they rise to the top of the water

  4. While hot, mash into a thick paste with no lumps

  5. When cool add to mitsool

Third pig day:

Rice Prep:

  1. Wash mepssal (non-glutinous rice)

  2. Soak for 3 hours

  3. Drain for 30 minutes

Godubab Method:

  1. Steam rice for 40 minutes

  2. Let rice sit in the heat for 10 minutes

  3. When cool mix into the mitsool

  4. Let ferment for about 2-3 week


Korean Text from Eumshik Dimibang Ju Hea (an updated version of the original text)

삼해주(三亥酒) 멥쌀 두 되를 깨끗이 씻어, 물 일곱 주발로 흰죽을 쑤어라. (죽이) 식거든 누룩 두 되, 밀가루 한 되를 섞어 넣어 두어라. 둘째 해일에 멥쌀 두 말 닷 되를 깨끗이 씻어 가루를 내어 구멍떡 만들어라. 차게 식거든 밑술(=묵은 술)을 섞어 두어라. 셋째 해일에 멥쌀 한 말 두 되 다섯 홉을 깨끗이 씻어 익도록 쪄, 고루 식거든 밑술을 섞어 넣어라.

[네이버 지식백과] 삼해주 (음식디미방 주해, 2006. 2. 28., 글누림)


My Rough Translation

Sam Hea Ju

Wash 2 di of mepssal, in 7 jupal of water make a white juk. When cool, add 2 di of nuruk and 1 di of wheat flour and let rest. On the second pig day, wash and grind 2 mal 5 di of mepssal and make into geumongduk (aka rice donuts). When cool add to mitsool. On the third pig day, wash and grind 1 mal 2 di 5 hop of mepssal steam well then let cool and add to mitsool.