The Yihwaju Recipe is a famous Korean rice wine. It is sweet, smooth, and mild. Many people love its light taste.
This drink comes from Korea and has a long history. It is made from rice, nuruk, and water. The process takes time but gives a rich flavor.
In this blog, you will learn step by step. You will see the ingredients for Yihwaju Recipe, tools you need, and easy tips. By the end, you will know how to make Yihwaju at home and enjoy this Korean classic.
Why You’ll Love This Yihwaju Recipe
- Sweet and smooth taste.
- A true Korean tradition.
- Fun to share with friends.
- Simple ingredients only.
- A unique cultural drink.
Every sip feels warm and special.
Recipe Card Info
- Recipe Name: Yihwaju Recipe
- Course: Drink / Alcoholic Beverage
- Cuisine: Korean
- Prep Time: 15 minutes
- Fermentation Time: 7–14 days
- Total Time: About 2 weeks
- Servings: 4–6 cups
Equipment List
- Large mixing bowl
- Wooden spoon
- Steamer or cooking pot
- Strainer or cheesecloth
- Glass jars or bottles with lids
Ingredients You Need for Yihwaju Recipe
- 3 cups glutinous rice
- 1 cup nuruk (fermentation starter)
- 1 ½ cups water
- Extra clean water (for soaking rice)
These simple things make this sweet rice wine.
Step-by-Step Guide to Make Yihwaju Recipe
Step 1: Wash the rice
Rinse rice well until water is clear. Soak 3–4 hours.
Step 2: Steam the rice
Cook rice until soft and sticky. Let it cool fully.
Step 3: Mix with nuruk
Place rice in bowl. Add nuruk and water. Stir gently.
Step 4: Start fermentation
Move mix into glass jar. Cover with cloth or lid.
Step 5: Ferment the drink
Keep jar warm. Stir once daily. Let sit 7–14 days.
Step 6: Strain the drink
After fermentation, strain liquid with cheesecloth. Keep only liquid.
Step 7: Store and enjoy
Pour Yihwaju into bottles. Chill in fridge before serving. Now your homemade Yihwaju Recipe is ready to drink.
Tips to Make the Best Yihwaju Recipe
- Always use glutinous rice.
- Cool rice before mixing.
- Keep tools clean.
- Stir daily for balance.
- Taste after 7 days. Longer gives stronger flavor.
Serving Suggestions
- Serve chilled in small cups.
- Enjoy with Korean BBQ.
- Share at family dinners.
- Pair with snacks or rice cakes.
Storage and Reheating Tips
- Store in sealed glass bottles.
- Keep in fridge for 2–3 weeks.
- Do not reheat, serve cold.
- Shake gently before drinking.
Nutrition Information
| Nutrient | Amount (per cup) |
|---|---|
| Calories | 150 |
| Carbohydrates | 22g |
| Sugar | 8g |
| Protein | 2g |
| Fat | 0g |
Health Benefits
- Rice gives quick energy.
- Fermentation adds probiotics.
- Light alcohol, easy to drink.
- May help with digestion.
- Holds cultural value and history.
Yihwaju Recipe
Ingredients
- 3 cups glutinous rice
- 1 cup nuruk fermentation starter
- 1 ½ cups water
- Extra clean water for soaking rice
Instructions
Step 1: Wash the rice
- Rinse rice well until water is clear. Soak 3–4 hours.
Step 2: Steam the rice
- Cook rice until soft and sticky. Let it cool fully.
Step 3: Mix with nuruk
- Place rice in bowl. Add nuruk and water. Stir gently.
Step 4: Start fermentation
- Move mix into glass jar. Cover with cloth or lid.
Step 5: Ferment the drink
- Keep jar warm. Stir once daily. Let sit 7–14 days.
Step 6: Strain the drink
- After fermentation, strain liquid with cheesecloth. Keep only liquid.
Step 7: Store and enjoy
- Pour Yihwaju into bottles. Chill in fridge before serving. Now your homemade Yihwaju Recipe is ready to drink.
Notes
- Always use glutinous rice.
- Cool rice before mixing.
- Keep tools clean.
- Stir daily for balance.
- Taste after 7 days. Longer gives stronger flavor.
FAQs about Yihwaju Recipe
Q1: What is Yihwaju?
Yihwaju is a Korean sweet rice wine. It is made from glutinous rice, nuruk (a starter for fermentation), and water. The drink has a smooth, light taste. It is sweet, slightly tangy, and not too strong. People in Korea enjoy it during special meals, family gatherings, and cultural events.
Q2: How long does it take to make?
Yihwaju takes about 1–2 weeks to make. First, the rice is cooked and mixed with nuruk. Then the mixture sits in a jar to ferment. You need to stir it once every day. After 7 days, you can taste it. If you like a deeper flavor, let it ferment up to 14 days. Patience gives the best taste.
Q3: Can I use normal rice?
No, normal rice is not good for Yihwaju. You must use glutinous rice (sticky rice). This rice is soft and gives natural sweetness. Normal rice will not ferment the same way. It will make the drink weak and less tasty. Using glutinous rice is the key to the real flavor.
Q4: Is Yihwaju strong?
No, Yihwaju is not very strong. It has low alcohol compared to many drinks. That is why it feels light and smooth. Most people find it easy to sip. It is more sweet and mild than sharp or bitter. This makes it good for sharing with friends.
Q5: How do I store it?
Store Yihwaju in clean, sealed glass bottles. Keep the bottles in the fridge to stay fresh. It usually lasts 2–3 weeks when chilled. Do not leave it outside because it may spoil. Before serving, shake the bottle gently since some rice may settle at the bottom.
Final Thoughts on Yihwaju Recipe
The Yihwaju Recipe is simple yet very special. It is more than a drink. It is part of Korean tradition.
Now you know how to make Yihwaju step by step. You also know the ingredients for Yihwaju Recipe and tips for the best taste.
Try it at home with patience. Share with family or friends. Every sip gives you a taste of Korea.
Hi, I’m Emily Grace! I love cooking simple, tasty food that brings people together. On Bite Dive, I share easy recipes, fun food tips, and ideas to make every meal special. My kitchen is my happy place, and I’m so excited to share it with you!