作法
- 麥芽粉放碗中，倒入1.5公升溫水（60°C）。用力攪打2分鐘。靜置30分鐘；混濁麥芽水是發酵來源。
- 麥芽水透過細紗布或咖啡濾紙過濾入乾淨電鍋鍋或厚鍋。麥芽渣用力擠。丟掉渣，留下混濁過濾液。
- 米飯加入過濾的麥芽水中。輕輕攪。蓋上保持50–55°C恆溫4小時——電鍋「保溫」設定完美。麥芽酵素會把米澱粉分解成糖；米粒釋糖時開始浮起。
- 4小時後表面浮10–15粒，發酵完成。米粒撈出冷水沖過；保留做裝飾。液體煮沸5分鐘——這停止酵素作用。
- 加薑片、糖與剩餘500毫升水。煮15分鐘。試味；甜米露應微甜，有清楚薑味與淡淡發酵深度。視需要加糖。
- 降至室溫，再冷藏至少4小時。極冰盛在小玻璃碗中。每份頂部撒幾粒保留米飯、一片紅棗與一粒松子。
Common questions
Can 韓式甜米露 be made ahead?
韓式甜米露 is best made and eaten the same day, but the components can be prepped earlier — chop and measure the ingredients up to a day ahead, refrigerated separately. Final cooking takes about 240 minutes.
Is 韓式甜米露 spicy?
韓式甜米露 as written is mild to mildly warming — the heat comes from aromatics rather than chili. Add fresh sliced chili or chili oil at the end if you'd like to push it spicier.
Is 韓式甜米露 vegetarian or gluten-free?
This recipe is suitable for most diets. If you have specific restrictions, the substitutions section in each ingredient note covers the most common swaps.
How hard is 韓式甜米露 to make at home?
韓式甜米露 is approachable for a home cook with basic stove skills — total time about 250 minutes, no special technique required.
Can 韓式甜米露 be scaled up or down?
This recipe is written for 8 servings. To scale, multiply each ingredient proportionally; the cooking times stay the same up to about double the volume. Beyond that, expect to cook in batches because of pan size and heat distribution.
文化背景
甜米露是韓國發酵食最溫和的表現——已存在數世紀的甜米飲。麥芽酵素（澱粉酶）把澱粉分解成糖不產生酒精，技術上是發酵但不致醉。重韓餐後冷飲做消化——特別是農曆新年年糕湯或中秋宴後。漂浮米粒是特色；豐富米粒代表新鮮甜米露。
