Authentic Nuruk Water (Malt Water) Recipe: The Secret to Delicious Sikhye and Traditional Gochujang
The Ultimate Guide to Making Nuruk Water at Home
Try making your own nuruk water at home! When making clear and sweet Sikhye (Korean rice punch), using only the clear liquid after letting the sediment settle creates a smooth taste. For a rich and savory traditional Gochujang (Korean chili paste), utilizing the entire sediment adds depth of flavor. With this detailed guide, anyone can easily make perfect nuruk water. Complete your special dishes with freshly made nuruk water!
Main Ingredients- Malt (Nuruk) 900g
- Water 9L (Total)
Cooking Instructions
Step 1
First, measure and prepare 900g of malt (nuruk). Using clean and fresh malt is crucial.
Step 2
Pour 4 liters of cold water over the prepared malt and let it soak for about 1 hour, allowing the malt to absorb the water fully. Stir occasionally to prevent the malt from clumping.
Step 3
Using a clean cheesecloth or sieve, firmly press and squeeze the soaked malt to extract the liquid. The key is to squeeze diligently to ensure all the delicious components of the malt are well infused into the water.
Step 4
Strain the first batch of extracted nuruk water through a fine sieve once more. This step removes the coarser malt grounds, resulting in a clearer nuruk water.
Step 5
After straining, squeeze the remaining malt grounds within the sieve again, pressing out as much liquid as possible. Make sure to extract all the flavor without wasting any liquid.
Step 6
Transfer the clear nuruk water, obtained from the first squeezing and straining, into a clean container or bowl.
Step 7
We will repeat the process of ‘soaking malt – squeezing – straining’ a total of 3 times. From now on, we will adjust the water amount to maximize the extraction of malt flavor.
Step 8
For the second squeezing, add 3 liters of water, repeat the process, and combine the extracted water with the first batch. For the final, third squeezing, add 2 liters of water, perform the same steps, and combine all the water. This will yield a total of 9 liters of nuruk water. Collect all the nuruk water in one container.
Step 9
Discard the remaining malt residue (husks) after all the liquid has been extracted. Although nutritious, it is not used in making nuruk water.
Step 10
The finished nuruk water can be used in different ways depending on the dish. For making sweet Sikhye, pour it into a container, refrigerate, and wait for the sediment to settle. Then, skim off the clear liquid and use it for a clean-tasting Sikhye without any off-flavors. For rich traditional Gochujang, use the entire mixture, including the sediment, to create a savory and deep-flavored Gochujang. Now, enjoy delicious dishes with your freshly made nuruk water!
