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(1) Origin
Leegangju is one of the finest liquor produced in Jeolla Provinces and Hwanghae Province since the mid-Joseon Kingdom period, and it appears in several historic records such as Gyeongdo Japji (Miscellaneous Records of the Capital) and Dongguk Sesi-gi (A Record of Seasonal Customs in Korea). It is a high-class liquor favored by the aristocrats since the King Seonjo period, championed by several old documents. Since it was mingled with homegrown Soju, pears and ginger, the liquor began to be known as Leegangju, `lee’ meaning pear and `gang’ meaning ginger. Leegangju, Guknyukgo, and Hosanchun were famous liquors from southwestern region of the country during the Joseon period. Leegangju especially was recorded as a leading liquor that was consumed when King Kojong signed a treaty of commerce with the U.S. delegation.
With locally produced fermented malt, we produce a rice wine made of polished rice. With this wine, we produce homemade Soju, which is ripened for a long time with pears, cinnamon, curcuma tuber, ginger, and honey. Ginger and cinnamon strengthen stomach, pears do away with the thirst that comes after drinking and refreshes the palate. Curcuma tuber is the roots of turmeric plants and coordinates bodily functions, balancing blood pressure and nerves. Curcuma tuber was mainly grown in Jeonju, from which it was sent to the king. It is one of the factors that made it possible for Leegangju to be produced in Jeonju. As a fine liquor that has no aftereffect and barely produces hangover after overdrinking, Leegangju has been designated as an important Intangible Cultural Properties.
(2) Recipe
1) Make crude liquor by mixing 5.3 kg of polished rice, 2 kg of fermented malt and 8L of water in a clean jar.
2) After three days, mix the crude water with 10.6 kg of barley corn, 1.5 kg of fermented malt and 16L of water. Wait for four days, during which the liquor ripens and becomes 15 % alcohol.
3) Make Soju out of the ripened liquor by putting 18 L of it into a cauldron and changing water four times. It becomes 35% Soju.
4) Mix five pears, 20g of ginger, 7.5 g of curcuma tuber, 3.75 g of cinnamon with 18L of Soju and add honey. It becomes Leegangju.
※ Because of its high percentage of alcohol, it is alright to preserve it for a long time. In fact, the taste and flavor even get better as the time passes by.
(3) Characteristics
Leegangju is a fine alcoholic drink with yellowish color. In the past it was categorized as a rice wine, but now it is classified as liquor. In the mid-Joseon Kingdom period, Gamhongro from Pyongyang and Leegangju and Jukryukgo from Jeolla Provinces were considered the best. The taste is sweet and spicy at the same time, strengthens stomach and does good for liver as well. Ordinary liquor makes our mind go drunken along with our body, but Leegangju has a fine effect coming from curcuma tuber that helps the mind feel sober even when we are drunken. |
