Step 1: Rinse 2 cups of sweet rice in a fine mesh strainer under cold running water until the water runs clear.

Step 2: Steam the rinsed rice in a steamer basket or rice cooker with 2.5 cups of water for 30 to 40 minutes until tender and fluffy.

Step 3: Spread the steamed rice on a clean surface or in a large bowl and let cool to room temperature, about 30 to 45 minutes.

Step 4: In a small bowl, mix 1 tablespoon of koji powder with 1 tablespoon of nuruk until evenly combined.

Step 5: Transfer cooled rice to a large glass jar, add 1.5 cups of filtered water, and stir gently to combine.

Step 6: Add the koji and nuruk mixture and stir thoroughly for 2 to 3 minutes to distribute the cultures.

Step 7: Loosely cover the jar with cheesecloth secured by a rubber band and place in a warm spot (68–72°F) for 4 to 5 days, stirring gently twice daily.

Step 8: After 4 to 5 days, stop stirring and allow secondary fermentation undisturbed for another 3 to 5 days at the same temperature.

Step 9: Strain the fermented mixture through a coffee-filter–lined fine mesh strainer into a clean bowl, reserving or discarding the sediment as desired.

Step 10: Pour the strained makgeolli into clean bottles, seal, and refrigerate immediately; serve chilled and use within 2 weeks.