Homemade Rice Syrup (Ssal-jocheong)

Steps

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1. 1
   Rinse the rice thoroughly under cold water, repeating the washing and rinsing process several times until the water runs clear.
   ▶ ≈1:30
2. 2
   Place the rinsed rice in a pot and add 5 cups of water. Cover the pot and let the rice soak for 1 hour.
   ▶ ≈2:10
3. 3
   Turn on the heat to medium-high and bring to a boil. Cook for 12 minutes, stirring constantly with a wooden spoon.
   ▶ ≈2:43
4. 4
   Reduce the heat to low and continue cooking for 10 minutes. This traditional method allows for a larger batch and better results.
   ▶ ≈2:55
5. 5
   Turn off the heat and add 8 cups of cold water to the hot rice mixture. The temperature will stabilize to around 140°F (60°C).
   ▶ ≈3:49
6. 6
   Add the rice enzyme (koji) and mix well. This enzyme converts the rice starches into natural sugars.
   ▶ ≈4:17
7. 7
   Let the mixture sit and ferment for 1 hour, maintaining a temperature between 120-140°F (49-60°C). This fermentation process is crucial for developing the sweetness.
   ▶ ≈5:05
8. 8
   Turn the heat back on to medium and stir occasionally to maintain proper temperature. Turn off the heat and let it rest, then repeat the heating process every hour or so for about 5 hours total.
   ▶ ≈6:22
9. 9
   After 5 hours, the mixture will have thickened significantly. Separate the solids from the liquid; the solids should look like dry paper.
   ▶ ≈7:25
10. 10
    Rinse the solids with clean water in a separate bowl to extract all the starches into the liquid. Squeeze out all the precious liquid and discard the dry solids.
    ▶ ≈8:20
11. 11
    Return the liquid to the pot and bring to a boil over medium heat. Continue cooking without a lid until the volume reduces to about 3.5-4 cups.
    ▶ ≈9:38
12. 12
    Continue boiling for approximately 80 minutes until the liquid transforms into an amber-colored syrup. Watch for foam formation—when the bubbles reach a medium size and the syrup flows smoothly off a wooden spoon, remove from heat.
    ▶ ≈10:18
13. 13
    Allow the syrup to cool. The finished rice syrup has a sweet flavor that is less intense than honey but more complex. It is now ready to use in various Korean dishes and recipes.
    ▶ ≈10:58