麴 Nuruk (누룩)

Original, read line by line 東醫寶鑑 · Tangaek — Decoctions vol. 1

1. 性大煖一云溫, 味甘. 平胃, 消穀, 止痢. 《本草》

   Its nature is very warm, though one account calls it merely warm, and its taste is sweet. It calms the stomach, digests grain, and stops dysentery. 《Boncho (本草)》

   HomiclubNuruk is a fermentation cake of wheat or barley colonised by moulds and yeasts, the starter for brewing. It is used the same way for makgeolli and cheongju.

2. 女麴, 完小麥爲之, 一名䴷音桓子, 黃蒸磨小麥爲之, 一名黃衣, 幷消食. 《本草》

   Yeoguk (女麴) is made from whole wheat and is also called hwanja (䴷子) — the character 䴷 is pronounced hwan — while hwangjeung (黃蒸) is made from ground wheat and is also called hwangui (黃衣); both digest food. 《Boncho (本草)》

   HomiclubThe names divide starters made from whole wheat grains and from ground wheat. Nuruk is still made both ways, trodden from coarsely cracked wheat or raised on whole grain.

3. 麥麴, 止河魚之腹疾. 《左傳》

   Maekguk (麥麴, barley starter) stops the belly ailment that comes from river fish. 《Jwajeon (左傳)》

4. 六月作者良. 陳久者入藥用之, 當炒令香. 《本草》

   That made in the sixth month is good. Long-aged starter goes into medicine, and it should be parched until fragrant. 《Boncho (本草)》