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Nuruk fermentation starter inside plastic bowl

Nuruk

Korean Name: 누룩

Romanization: Nuruk

Also Known As: Powdered Enzyme Amylase, Makgeolli starter, Rice Enzyme

Substitutes:

yeast

Goes well with:

rice, sweet rice

Fermentation Starter (Nuruk) ?

Nuruk is a fermentation starter that dates back to the Three Kingdom Period in 3C. It is used to make various types of Korean alcoholic beverages including takju 탁주 aka makgeolli 막걸리, cheongju 청주, and soju 소주. Wheat, rice (of both the glutinous and non-glutinous types), and barley are used to make nuruk.

The final mixture is moistened and formed into bricks where it is then hung and fermented over a period of a month in temperature-controlled rooms. It is used to help quickly start a fermentation process in beverages that require it.

side by side pics of nuruk package and close up of the starter
Nuruk Starter (yeast and enzyme)

Not To Be Confused With

Yeast, Meju blocks

Where and What To Buy

Korean grocery stores, online, Amazon - search for 'Nuruk' or 'Makgeolli starter'

How to Use/Cook

Use Nuruk by soaking in water and breaking into smaller pieces before mixing with rice to make Makgeolli wine. Follow my recipe.

How to Clean/Store

Store in a sealed container, in a cool dry place. Check nuruk by breaking it apart. If it appears to have a yellow or gray color it is still good to use. It should not smell like it is decomposing, but have a unique fresh scent.

Recipes that use it:

makgeolli served in korean ceramic goblet

How to make Makgeolli (Korean Rice Wine)

Makgeolli (Korean Rice Wine) Tasting

Ultimate Guide to Makgeolli – Tastes and Content

Makgeolli Ice Popsicles Kimchimari

Makgeolli Ice Cream without Ice Cream Machine

Korean Ingredient Glossary!

Learn about over 100 popular Korean ingredients in our new ingredient glossary!

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