Fresh makgeolli (with live enzymes)Choose brands marked with '生' (fresh/raw) to ensure active fermentation is still occurring2 cups
Sugar or sorbitol1/3 cups
Active dry yeast1 pack
Instant yeastOr use active dry yeast as substitute2 tsp
All-purpose flour2½ cups
Salt½ tsp
Steps
1
Remove fresh makgeolli from refrigerator and allow it to reach room temperature. Measure out 2 cups of makgeolli and add 1/3 cup sugar, stirring well to combine.
2
Gently heat the makgeolli mixture for about 30 seconds until it reaches approximately 104°F (warm to the touch), which helps speed up fermentation.
3
Add the yeast to the warm makgeolli mixture and let it sit for about 1 minute to activate.
4
In a large bowl, combine 2.5 cups flour and 0.5 teaspoon salt. Pour in the yeast-makgeolli mixture and stir gently until the flour is moistened and the dough is soft; kneading is not necessary.
5
Cover the bowl with a damp cloth and let the dough rise at room temperature for about 2 hours until it doubles in size.
6
While the dough rises, fill a steamer with water and bring it to a boil. Prepare your steamer basket and lay a large cloth inside.
7
Once fermentation is complete, transfer the dough to the steamer basket lined with the cloth. Cover and steam on high heat for 35 minutes.
8
Open the steamer and the bread should be fluffy and soft. Carefully remove the bread and enjoy its tender crumb, sweet flavor, and subtle yeasty aroma from the makgeolli.
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