Summer Vacation (Summer Holiday / Yeoleumbanghag / 여름방학)

Woo Shik, let's just play one more game.

Pardon? - Just one more game.

Let me check on the rice.

So the two of you are doing dishes, right?

Yes, we'll do the dishes.

Now it's 1 to 0.

Are you sure you haven't played this before?

I haven't, I haven't.

That was in.

1 to 1. - 1 to 1.

My goodness.

The rice turned out so well. What's going on?

My goodness. Gosh.

Look. - What is it?

The rice turned out too good.

I'm going to turn off the heat and let it steam another 20 minutes.

Do you have Korean raspberries? - I do.

Let me return calmly and coolly to my regular schedule,

and think about what I can do now.

Before I started filming for this movie,

I prepared for about half a month, and drank a lot of makgeolli.

Hello.

You know the yeast you gave me and the glutinous rice?

Will they be all right if I don't put them in the fridge?

So first I leave them out, and when I start to make it...

Okay, got it.

Have the Korean raspberries arrived?

We're making Korean raspberry makgeolli, right?

Doesn't makgeolli take a long time to make?

They said we can drink it after a week.

He said it's perfect weather to start the makgeolli.

Should we start it tomorrow? - Let's do it tomorrow.

On Tuesday, after lunch, let's make the makgeolli.

Okay, and that way, we can have it next week.

Where should we make the makgeolli? The kitchen?

We can lay down a tarp in the background.

I don't know if this will work for making makgeolli.

I heard you shouldn't do it on a sunny day because of the bugs.

Look at this, this is insane.

Wash the rice at least 50 times.

Soak the washed rice for about three hours.

We have to wait for three hours.

We can't sleep if we do this.

How should we start?

I have no idea.

I think it might be easier if we watch a video tutorial.

Yu Mi, what are you doing?

I'm watching the video. Come watch it with me.

I'll be there in a minute.

I think we've already messed up. - Why?

We should have soaked the rice as soon as we got up this morning.

Oh, my gosh, that's right, we have to soak it for three hours.

4 or 5 hours? Let's soak it now.

This is a bit easier.

Is that the rice? It's all pre-packaged?

Yes. - Right?

This must be 1.5kg. - It is.

Can you handle the rice washing? - Yes.

Until the water runs clear. - Okay.

What our guests don't know...

is that the star of today's show is the makgeolli, not them.

They said to wash it at least 50 times.

Wow, 50 times?

When will the water become clear?

I feel like I might be here a while.

It's working.

What is? - The water's clear now.

It has to be even clearer.

Really? - Yes.

Good luck. - This is so much fun.

Slowly,

with all the time in the world.

Is there anything I can help with?

No, only time can help me.

Namu Amita Bul...

Avalokiteshvara...

If we finish making this, I'm going to down the hatch.

I think it might be done by now.

You've really done a good job. How many times did you wash it?

At least 50 times, right?

I think so.

Okay, it's good, and the water is very clear.

I'm going to soak it now, Yu Mi. - What?

I'm going to leave it to soak. - Okay.

It's 12:50pm now, so I'll assume it's 1pm.

I'll set the alarm for 4pm since that's 3 hours from now.

They plumped up. - What? Did the grains plump up?

I think they have, a little bit.

What are we going to do? Tell me what the plan is.

It's 3:30pm right now,

so at 4pm... - We'll go grocery shopping?

At 4pm, we have to check on the makgeolli.

You made some? - We're in the middle of making it.

That's it.

Is this it? Is this what you're talking about?

Yes.

You're called soaked rice makgeolli-in-progress?

Well, we... - The soaked rice?

We're soaking it first. - This will take forever.

How long do you have to soak it for?

It's been soaking for three hours now.

So you started this three hours ago?

They said they were in the process of making makgeolli,

so I thought it was fermenting,

but all they have is rice soaking in a bowl for three hours.

I don't even know what to say.

So they're making makgeolli out of that?

Go look at it.

They say they're making makgeolli,

but this is all they have to show.

So this automatically turns into makgeolli?

No, we have this. - I see.

This rice was washed 50 times.

That's why the water isn't turning cloudy.

Yes, 50 times.

I'll acknowledge that much.

My hands were swollen from all that water.

I understand.

Here we go.

I have to let it steam for another 10 minutes anyway.

I don't think it's cooked through on the bottom.

Oh, it is done.

It's done.

So hot.

The rice turned out good.

The grains shouldn't be too dry.

Let me wash my hands.

It cools pretty quickly.

Do you need help?

Sun Kyun, come help me. - What is it?

So I'm drying these right now,

but they have to be kneaded together.

Use the palm of your hand to knead the ingredients together.

You just mix it together.

But you can't rub or break down any of the rice.

You need to keep the grains whole.

So you can't rub or break down the ingredients together,

but you have to use the palm of your hands to mix it?

Yes. - So keep the rice grains whole.

Yes, the grains of rice. - I just have to keep them intact.

Yes, exactly. - Okay, okay.

Okay. - I can do this.

Now we take this.

Is that the yeast? - Yes, the yeast.

Is that 300g? - Yes.

For beginners, in order to ensure a successful outcome,

you can replace 750ml of the 1.5 liters of water needed...

with commercial makgeolli.

But we don't have any, so we can just use water.

These can be crushed, right?

Yes, those are fine. - These have to be.

I need gloves first, right? - Yes.

Why are these so small.

The gloves are too small?

What do I do after I finish kneading it all?