Microwave Makgeolli Cake

Steps

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1. 1
   Choose fresh makgeolli labeled as "raw". Leave at room temperature for about 30 minutes until it reaches a warm, lukewarm temperature.
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2. 2
   Add 2 cups (400 ml) of black barley flour to a heat-resistant bowl.
   ▶ ≈0:14
3. 3
   Gently shake the warmed makgeolli to mix, carefully open the bottle, and pour 250 ml into the flour.
   ▶ ≈0:23
4. 4
   Add 1 teaspoon salt, 4 tablespoons sugar, and 1 tablespoon oil. Mix until the dough becomes smooth with no lumps.
   ▶ ≈0:33
5. 5
   Place 1 cup of water in the microwave and heat for 3 minutes to create a warm, steamy environment.
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6. 6
   Place the dough bowl in the preheated microwave alongside the hot water cup, close the door, and let it ferment.
   ▶ ≈0:56
7. 7
   Keep the microwave off. In warm weather, ferment for 2-3 hours; in cold weather, ferment for at least 4 hours.
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8. 8
   Once fermented, the dough should double in size and show bubbles. Add a handful of raisins and mix well.
   ▶ ≈1:22
9. 9
   Remove the water cup. Place the dough in the microwave and heat for 5 minutes, adjusting between 4-6 minutes depending on the wattage.
   ▶ ≈1:31
10. 10
    Test doneness by inserting a toothpick in the center—if no raw dough sticks to it, the cake is fully cooked. Let it cool; the texture becomes chewier as it cools.
    ▶ ≈1:39