Dugyeonju(Myeoncheondugyeonju)
[Local Foods]
Main Information
| Food Class/Categories | Fermentation Food Type > Liquor > A Medicinal wine > A Medicinal wine | |
|---|---|---|
| Method Class/Categories | Heating > Used the water | |
| Ingredients | glutinous rice 8kg, yeast 2kg, azalea 9kg, water 40L | |
| Recipe | 1. Soak glutinous rice in water for a week. Make hard boiled rice and cool it. 2. Put water, hard boiled rice, azalea, yeast and base liquor in a liquor jug and mix it together. Then ferment it. 3. After 5 or 6 days from starting ferment, put a candle and if the fire doesn't go out, seal the liquor jug. | |
| Resource | Myeoncheon dugyeonju is aromatized by azalea. It is sweeter and has more dark luggage tan color than other medicated alcohol. Its fragrance is beyond comparison. From old times, it has been called "baekyakjijang" and the origin is as bellow. When BBokjigyeom who is founding contributor of Goryeo Dynasty spent recuperation times due to a disease, his 17 -year-old daughter, Yeongrang, climbed Mt. Ami to pray for one hundred days. Meanwhile, Taoist hermit with miraculous powers appeared and said, "make alcohol with azalea blooms in Mt. Ami and glutinous rice. Use water of An spring. Drink it after 100 days and plant a ginko tree and exert your to the utmost." She did as he told and Salted/Fermented her father's illness. | |
| Area | Chungcheongnamdo | |
Analytical Information
| IPC | C12G 3/02 |
|---|
| Book Title | Korea Traditional Local Food; 5-Chungcheongnam-do | |
|---|---|---|
| ISBN | 9788936309190 9788936309145 |
|
| Page | 282 ~282 / 293 | |
| Date | 2008 | |
| Publisher | Kyomunsa | |
| DB Publishing Date | 2010. 2. 12 | |
TKOI
![[?]](/ktkp2014/img/main/btn_more.png)
It is persistent identifier of content provided by the Korean Traditional Knowledge Portal. It is used as a permanent access route to each content.
|
TKOI:KTKP-FOO-0000212174 | |
| DOI | https://doi.org/10.20928/KTKP.FOO.0000212174 | |
※ This data is provided by the Rural Development Administration of Korea.
