I prepared 4 cups of flour using the visible cup. Prepare 2/3 cups of sugar, 1 cup of raw makgeolli, 1 cup of milk, 2 eggs, half a handful of raisins, 1 handful of walnuts, 3 tablespoons of corn in a can of corn, and a little salt. Take makgeolli, milk, and eggs out of the refrigerator so they don't get cold. That's how it ferments well.

Makgeolli must be raw makgeolli because it is the principle of making bread using yeast. This is very important. And it's good to shake and pour makgeolli so that it doesn't just go in the upper water. There is another expiration date, so be careful that it may not swell well if you use it after that period.

Sift the flour once. It's even better if you hit it twice. I just hit it once. That way, the air goes in and the bread swells well. I used the gravitational flour that I use the most. Or something that says multipurpose. Flour is divided into strong flour, gravity flour, and soft flour according to gluten ingredients, and gluten is written in the order of strong. Strong flour is usually used to make bread. Gravity flour is the most commonly used flour in the home. Soft flour is used to make cookies. Gluten is a flour component that becomes more chewy and sticky as you mix it. So in the case of cookies, the soft flour has to be crispy, so it's least sticky.

Add 2/3 cups of sugar, 1 cup of raw makgeolli, 1 cup of milk, a little salt, and 2 eggs to 4 cups of sifted flour and mix them with a spatula. Mix well without using your hands.My hands are really clean because I kneaded it with only a spatula.

Cover it with plastic wrap and let it ferment for about 3 hours.

If you put warm water in it, the bread swells better. The water cooled down, so I changed it to warm water every hour.

I left it for a little over 3 hours and it's doubled.

If you mix it with a spatula, the dough turns on like a thread.

Soak raisins in water for about 5 minutes. Remove the water. In the West, raisins are called in rum.

Add half a handful of raisins, 3 tablespoons of corn, and 1 handful of walnuts and mix evenly. If you add peas, the color is very pretty. For beans, Gangnam beans are good, too. You can add the beans you like. They don't bring canned peas because no one is looking for them in our local store. Even though it's a pretty big supermarket...

Pour water into a steamer and when the steam rises, spread a wet cloth and place the bread dough on top.

Steam over high heat for about 5 minutes, then over medium heat for 15 minutes, for a total of 20 minutes. If you tie the cotton cloth over the lid of the pot, it's clean.

It's steamed alcohol bread for 20 minutes.

If you poke a wooden chopstick and the dough doesn't get on it, it's all steamed.

Let's cool it down.

Divide into equal portions to make it's easy to eat.

The alcohol bread of old memories has been completed.