lees

Jigemi, the nutrient-rich lees left over from makgeolli production, is emerging as a versatile ingredient with innovative applications that go far beyond its traditional uses. Its natural enzymes, probiotics, and vitamins make it a powerful tool for culinary experiments—enhancing fermented drinks like moju, acting as a natural yeast for bread, and even boosting the flavors of soups, pickles, and marinades.