Sam Hea Ju 3 - Rice Donut Method

To celebrate the New Year here is a traditional recipe that is supposed to be made on the first three pig days of the year. See the introduction post for more information.

This recipe was translated from Eumshik Dimibang Ju Hea (link to naver below) with notes and tips on the recipe from Korean Liquor Lab.

Materials:

• Mitsool: 0.3 Kg mepssal, 0.9 Liters water, 100g nuruk

• Dotsool 1: 3 Kg mepssal

• Dotsool 2: 3 Kg Mepssal

First Pig Day:

Rice Prep:

1. Wash 0.3 Kg of mepssal (non-glutinous rice)

2. Soak for 3 hours

3. Drain for 30 minutes

4. Grind into flour and sieve

Easy Juk Method:

1. Add 0.9 Liters of boiling water to rice flour and mix well (make sure there are no lumps)

2. Let cool and mix in nuruk thoroughly

3. Add to sterilized brew vessel and let ferment till the second pig day

Second Pig Day:

Rice Prep:

1. Wash 3 Kg of mepssal (non-glutinous rice)

2. Soak for 3 hours

3. Drain for 30 minutes

4. Grind into flour and siev

Geumongdu Method (Rice Donuts):

1. Add 1.5 L of boiling water to rice flour to make a dough

2. Take a small ball of dough and press into a flat donut shape

3. Add donut to boiling water and take out when they rise to the top of the water

4. While hot, mash into a thick paste with no lumps

5. When cool add to mitsool

Third pig day:

• Repeat the steps from the second pig day

Korean Text from Eumshik Dimibang Ju Hea (an updated version of the original text)

삼해주(三亥酒) 정월 첫 해일에 찹쌀 서 되를 깨끗이 씻어 가루를 내어라. (그것으로) 풀을 쑤어 식거든 누룩 한 되를 섞어 두어라. 둘째 해일에 멥쌀 서 말을 깨끗이 씻어 가루를 내어라. (그것으로) 구멍떡을 만들어 미지근할 때 망울이 없게 쳐라. 차게 식거든 먼저 한 것의 밑(=첫해일에 해 놓은 것의 밑)에 섞어 넣어라. 셋째 해일에 또 그렇게 하여라.

술을 이어서 (계속) 쓰고자 할 때는 구월이 되도록 이렇게 하면, 한 해의 해일(亥日)이 다하도록 이렇게 해도 좋으니라.

[네이버 지식백과] 삼해주 (음식디미방 주해, 2006. 2. 28., 글누림)

My Rough Translation

Sam Hea Ju

On the first pig day of the new year, wash and grind 3 di of glutinous rice (chapssal). Make into a glue then cool and add 1 di of nuruk. On the second pig day, wash and grind 3 mal of non-glutionus rice (mepssal). Make into geumongduk (aka rice donuts) and when they are lukewarm mash till there are no lumps. When it is all cooled add to the mitsool. On the third pig day, repeat the process from the second pig day.