A traditional Korean sweet beverage made from malted barley and cooked rice, served ice-cold with floating rice grains and pine nuts, offering a gentle sweetness that cleanses the palate.
Nutrition & Info
Equipment Needed
Presentation Guide
Vessel: traditional ceramic bowl or glass
Garnishes: pine nuts, floating rice grains
Accompaniments: served after meals
Instructions
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1
Soak malt barley powder in warm water for 1 hour. Strain through cheesecloth, squeezing to extract all the milky liquid. Discard solids.
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2
Place cooked rice in a large pot or rice cooker. Pour the malt liquid over the rice.
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3
Keep the mixture warm (around 60-65°C) for 4-5 hours. The rice grains will begin to float when the fermentation is working.
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4
Once rice grains float, add sugar and ginger slices. Bring to a brief boil, then remove from heat.
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5
Remove ginger. Let cool, then refrigerate until ice cold.
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6
Serve in bowls or cups with floating rice grains, a few pine nuts, and plenty of ice.
Did You Know?
In Korean tradition, sikhye is considered essential for digestion, and no holiday feast is complete without this sweet rice drink served at the end of the meal.
Chef's Notes
Equipment Tips
- large pot
- rice cooker
- fine strainer
- thermos or warm place
Garnishing
pine nuts, floating rice grains
Accompaniments
served after meals
The Story Behind 식혜
Sikhye dates to the Goryeo Dynasty and is one of Korea's most enduring traditional beverages. The fermentation process, which converts the rice starch into natural sugars using malt enzymes, represents centuries of Korean food science. In both North and South Korea, sikhye remains an essential part of holiday celebrations, particularly during Seollal and Chuseok.
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