Drinking a bowl of sweet and cool Sikhye after a hearty meal during holidays and feasts is good for dessert and is helpful for digestion. Sikhye is simple in materials and easy to make, but it takes a lot of time. *If you don’t have a rice cooker, keep it at 120~140 ℉ (50 ~60 ℃) in a double boiler. [3], Sikhye is said to help people who have a "cold" constitution to be warm and also helps those who have too "warm" constitution to be less warm. I'm so excited about today's recipe … In South Korea and in overseas Korean grocery stores, sikhye is readily available in cans or plastic bottles. Join to get my FREE cookbook + monthly newsletters + recipe updates! It is one of Korea's most-popular alcoholic drinks. So, don’t drink shikhye if you are pregnant or nursing just as a precaution. This Korean rice wine is a milky and often fizzy drink having a complex flavor profile that also has sweet, sour, with even a little bit of bitter tastes. UPDATE – I recently developed a Sujeonggwa recipe that is actually NOT too strong and spicy and delicious! Strain malt barley water, making sure you squeeze out all the good stuff by hand in the strainer before throwing it away. It is fermented for several days at a proper temperature. Drain the well-grown sesame oil and mix it with water and use the top water. If you ever tasted the canned sikhye/shikhye that is available in most Korean markets worldwide – I am so sorry… that is really NOT anything close to what the real one tastes like. [1] It is similar to the Chinese jiuniang and Japanese amazake. It just needs to fully cover your rice. pine nuts/dried jujubes/citron syrup/mint leaves. Some sugar is added to taste sweet. Add a tsp of sugar to the cup and mix right before adding the rice. Because I never liked the hot spicy taste of cinnamon and ginger together. It is found in China, Japan and in the rest of Asia under different names.. What is sikhye? I will show you how you make it the traditional way (well, semi-traditional since we do use the modern gadget called the “rice cooker”). When the sediment is added, the rice ball becomes dark. It is traditionally made by pouring malt water onto cooked rice where it steeps in the rice until it floats to the top of the surface. Ingredients: A package of barley malt powder, 2 cups of rice, 2 cups of sugar (adjust to your taste), 24-30 cups of water, and pine nuts. Authentic Korean recipes even YOU can cook! Andong sikhye differs in that it includes radishes, carrots, and powdered red pepper. The full recipe is on my website: http://www.maangchi.com/recipe/sikhye Anyway, sadly, like many things these days, it is hard to find real home made shikhye anymore. The oldest traditional Korean rice … Rest the strained malt water for 2~3 hrs and you will see white sediments accumulate at the bottom of the bowl. Yeot-gireum (malted barley) used for making sikhye, A can of sikhye, produced by Korea Yakult, Andong-sikhye with gotgam-mari and strawberries, Learn how and when to remove this template message, "Traditional Winter Beverage and thirst quencher, Sikhye", https://en.wikipedia.org/w/index.php?title=Sikhye&oldid=951204707, Articles needing additional references from August 2011, All articles needing additional references, Creative Commons Attribution-ShareAlike License, This page was last edited on 16 April 2020, at 00:40. … You can also use little bit of yuzu syrup (유자차 yuja cha) to add a citrus finish before serving. Traditionally, pine nuts, dried jujube sliced thinly are used as garnish. Servings: 10 cups          Cooking Time: 6~7 hrs           Difficulty: Mod (Difficult if you want rice to float when served). So don’t forget to drink it when you feel like you are just too full!! Also, it is fermented for several days as opposed to being boiled. Yaksik (약식) – Korean sweet rice dessert Kimchimari chestnuts, pine nuts, cinnamon powder, dried jujubes, water, sesame oil and 4 more Sweet Rice Cake Balls With Black Sesame And Purple Sweet Potato Yankitchen Add ginger minced or citron juice when it is boiling, which makes the flavor and taste even better. The old traditional way is to steam the rice which produces the driest rice for sure but that’s a bit too much trouble..People also use leftover rice instead and it does an OK job – the result is just not as pretty. Sikye (식혜) Sikye is a traditional Korean rice drink that’s as sweet as it is traditional – so sweet, in … 16 Korean Recipes for Thanksgiving Dinner! [3] It is also believed to be very helpful for relieving hangovers. *For a clearer sikhye, let it rest 4~5 hrs. Homemade sikhye is often served after a meal in a Korean restaurant. [4], The barley was soaked in water to wait for the buds to come out, then ground out the sun-dried sesame oil and filtered through the water with a fine sieve, then heated up the steamed rice from the Siru and fermented.[5]. Back then (late 60’s, early 70’s), in almost every home, Korean moms made at least one of two (if not both) drinks at home for the New Year holiday : Sikhye (or Shikhye 식혜) or Sujeongkwa (수정과). so leave them... xoxo follow me on instagram: http://www.instagram.com/mommytang snap me at snapchat: @ av.mommytang It is similar to the Chinese jiuniang and Japanese amazake. Sikhye looks more delicious when served in a neat bowl. Makgeolli is a traditional Korean rice wine (or brew) that has been made by Koreans for generations. Sikhye (Korean sweet rice drink) is one of the most popular Korean drinks. [1] One of the largest South Korean producers of sikhye is the Vilac company of Busan. And along with these drinks, sweets like yakwa and hankwa was offered. Please leave me a comment below! Put the rice grains in the rice drink one spoon each. Use 1 cup sugar if you like sweet desserts and also if you want the rice to float. Eventually, Jung popularized the drink and gave it its current name, but this coffee … Also remember that the drink will taste less sweet when served cold. While soaking, massage the malt barley with your hand 2-3 times so that all the good stuff gets loose from the husk. If you pour a low amount of sesame oil into the Godu rice and make it high in concentration, it will taste quite sweet, but the amount of Sikhye is very small.[6]. It is a great filling drink that tastes great on its own but even better with Korean … Shikhye, Shike is a dessert drink made from malt barley. Cool and store this wonderfully sweet and delicious sikhye or shikhye in the fridge. In the past, many things were needed, such as wrapping a blanket in a hot room. Kheer (Indian Rice Pudding) Traditional cardamom-scented Indian rice pudding owes its particular … I didn’t particularly enjoy every visit (kind of boring to sit thru adults conversation.. ) but what I always looked forward to was eating the traditional Korean snacks and drinks that was served at each home. In addition to its liquid ingredients, Sikhye contains grains of cooked rice and in some cases pine nuts. Then cover and press the hold switch. The rice will only float for couple minutes so time it right. Sweet potato cheese stick. If left for longer periods at a lower temperature, it will rest before it is removed, and if it is too high, the enzyme will stop working and not at all. Sweet potatoes can be quite filling on its own. My recent favorite find – serve with some mint leaves and it adds a whole new level of freshness! * The little green sprigs are the sprouts from the barley. The malt water steeps in the rice at typically 65 degrees Celsius until grains of rice appear on the surface. – Gluten Free recipe assumes you are using gluten free soy sauce (since many soy sauces contain gluten or wheat). Sikhye can also be made from a pressure cooker in the home. This means the amylase in the malt has been activated in the warm temperature and has transformed the starch in the rice into maltose making the rice lighter and therefore floating to the top. There are several regional variations of sikhye. Of course, the oil must be clean and the oil must be taken out and used according to the top. Both of these names mean "sweet wine." The recipe is here. Risalamande – a creamy Danish Christmas dessert with almonds, and topped with sour cherries in syrup. Omija tea (오미자차) Omija means "five-flavor berry" because you can supposedly taste five flavors -- … That’s why it is served as dessert after a full meal. Sikhye is also referred to by the names dansul (단술) and gamju (감주; 甘酒). Tip: Scoop the grains of rice put them into the cool water. Sweet Rice Drink 식혜 : Shikhae is a traditional sweet Korean rice beverage, usually served as a dessert. It is original sikhye in Andong, South Korea. However, they are also used to refer to a different, slightly alcoholic rice drink called gamju.[1]. I’d LOVE to hear from you! – MSG & Corn Syrup FREE – these are never used in my recipes As for Sujeongkwa – I never found it yummy. And now you have a fabulous sweet, flavorful Korean rice dessert drink for parties and guests. During New Year’s, as part of tradition, our family visited many elderly relatives to pay our respects (세배 saebae). In addition to its liquid ingredients, Sikhye contains grains of cooked rice and in some cases pine nuts. * You do not need to pour all the liquid into the rice cooker. Six simple recipes from a Korean kitchen. The liquid is then carefully poured out, leaving the rougher parts, and boiled until it gets sweet enough (no sugar is added to this drink). THEN strain rice from liquid and rinse under running cold water and drain. Kids will also love this drink! Also be sure to use full 1 cup sugar later to make the rice float. Korean food photos Sikhye (Rice dessert drink) Photo by jennykoh. I LOVED the sweet taste of sikhye, especially the soft, melt in your mouth rice that came floating in the drink. Sogokju is a heavier, sweet drink, … Image credit: @naraleeee. Pour liquid (and the rice, if you chose the taste option) into a large pot and any remaining liquid from step 5, again making sure white sediments are not added. These include Andong sikhye and yeonyeop sikhye or yeonyeopju, a variety of sikhye made in Gangwon province. n/a. However, when a non-Korean malt barley is used, for some reason, it does not always produce the same effect. If the malt drink is not sweet enough, the rice may not float. When cooking rice, use less water to produce a drier rice. See more ideas about korean dessert, korean food, food. Rizogalo – a sweet Greek rice pudding, flavored with vanilla and cinnamon. I'm JinJoo! Sikhye's unique taste stems from the oil of the stomach. The more rice grains, the more tender the sweet and white the color. Yeonyeop-sikhye is made by wrapping the hot glutinous rice, sake, and honey in a lotus leaf. These two words were combined to form. Now, if you put the rice balls in the thermos and let them sit for six to seven hours, they will get enough of it, so you can do it very easily. The Observer Korean food and drink. Keep any remaining liquid in the bowl and let it rest until the step 8. When the rice cools down, add sugar or honey, boil it once, cool it down, and eat it cold. It is a little bit different from other Sikhyes. Tag me on Instagram at, 13 Best Korean Desserts (Traditional and Modern), Sweet Rice Mini Bundt Cake with Freshly Milled Sweet Rice Flour. Due to the amylase content of shikhye, it acts much like your saliva and helps with digestion. A popular traditional Korean rice beverage that is refreshing, just sweet enough and a lot easier to make than it appears. your comment means a lot...!!! After a few hours of keeping warm, the starch in the rice breaks down and leaves only a shell, so it's complete With the lid open, press the cook button and simmer for a few minutes, and the smell of the oil disappears. Advertisement. Sikhye is a traditional beverage very popular in South Korea.Also known as dansul or gamju, it is generally eaten as a dessert.It is a soft drink, sweet and flavored with pine nuts and sometimes jujube. Makgeolli (also known as takju and nongju), is a milky, sweet alcoholic drink made from rice. You can also use malt barley powder instead of the rough milled malt barley I used here. Sikhye (식혜, also spelled shikhye or shikeh; also occasionally termed dansul or gamju) is a traditional sweet Korean rice beverage, usually served as a dessert. BTW, the milled malt barley used here is the same malt used to make beer and bread. You can also FOLLOW ME on FACEBOOK, PINTEREST and INSTAGRAM or join my FACEBOOK GROUP to see, ask and share everything about Korean food with others just like you! I LOVE the unique sweet taste of sikhye and the soft, melt in your mouth rice that comes floating in the drink. It will definitely impress your friends and family when most of the time spent to make the drink is when it’s resting in the rice … Soak the crushed milled malt barley (yeotkireum 엿기름) in 10 cup of warm water for 1 hour. To make Makgeolli recipe at home start rinsing the rice at least five times, or place in a colander under running water, moving the grains around until the water runs clear, about 2 minutes.. Soak the rice in 6 cups of water for 30 minutes, then bring to a boil over high heat. The rice granules should easily separate when cooked and not stick together. Add the top liquid part of the malt barley water to the rice cooker with the cooked rice already in it. A clear broth is not necessarily a good To make Sikhye delicious, the cooking oil must be better than anything else, and the temperature and time of cleansing are important. There is usually so much of both, I felt my mouth was on fire!!! Sikhye is a classic Korean dessert drink that is made from malt barley. Store in the fridge. In the mean time, cook 1 cup of rice. I love seeing what you’ve made! Rice is fermented to produce a lovely creamy drink that’s just so delicious – a hint of sweet, tang and a zing that’s just fantastic with any Korean foods. Perhaps it’s milled differently or not enough of the needed ingredients are in there. Posted in Korean food photos on Friday, August 12th, 2011 at 12:01 am, and with one comment. *In the summer, be careful not to use too warm a water because it can actually spoil during the soaking process. Whereas the sweet canned or restaurant sikhye is enjoyed as a dessert beverage, Andong sikhye is appreciated as a digestive aid, containing lactobacillus. Today, says Chun, the homes that made their sogokju moonshine in secret are a collection of over 60 micro-breweries. But traditionally the rough milled malt is used and I think it has more flavor than the powder. Sep 9, 2015 - How to make Korean Sweet Rice Punch (Sikhye 식혜). Mini Kimbap (Mayak Kimbap) with Carrot or Cucumber, Easy Chicken Bulgogi (Dak Bulgogi) for BBQ, Hotteok (호떡)- Korean Sweet Dessert Pancake, 2 1/2 cup yeotkireum (엿기름) or milled malt barley, 3/4 ~ 1 cup sugar (depending on how sweet you want it), pine nuts/dried jujubes/citron syrup/mint leaves (optional). I hope you can give me a 5 star rating below! Advertisement. Put 1 package of barley malted powder (1 pound) in a large basin and mix it with 24-30 cups of water. Directions: 1. Sikhye (식혜), shikhye or shikeh is a traditional drink made from rice and malt. ☆ Did you make this recipe? Posted on Wednesday, December … Sik(or Sak) is related with mature and Hye is making alcohol or sweet juice. 13 Best Korean Desserts (Traditional and Modern) | Kimchimari When serving Sikhye, it is better served with rice, which was served separately, and other grains such as pine nuts, jujubes, or red pomegranates can be served in a proper way.[7]. Otherwise, start with 3/4 cup. It is used widely in Korea, and it is used in Sikhye, Gochujang, rice cake, and alcohol.[8]. All Korean traditional non-alcoholic drinks are referred to as "eumcheongnyu" (음청류 飮 淸 類).According to historical documents regarding Korean cuisine, almost 200 items of eumcheongnyu are found. It was regularly served to royalty after meals to help digestion. If the cooking switch is pressed to make it boil, it will not be beneficial to eat, since the amylase enzyme in the oil of the stomach will lose its function of decomposition. It doesn’t always work.. . Keep the rice + malt barley liquid mixture warm ( use the ‘keep warm’ option) in the rice cooker for around 5 hrs or more until about 4~5 rice granules rise to the top. Leave the white sediments in the bowl as much as possible. Dried rice, about a third of the amount, is filtered out with hot water for 20 to 30 minutes and then poured into the rice cooker three-quarters of the time. There are not many ingredients in it; however, it takes long time to make. In addition to its liquid ingredients, shikhae contains grains of cooked rice and in some cases pine nuts. It looks milky white, has a sweet sparkling flavour and has an alcohol percentage of around 6-8 percent. Its moderately sweet flavour and unique barley smell is liked by many who try it! What Is Makgeolli Makgeolli (makkeoli, makolli, 막걸리, Korean rice wine, Korean rice beer) is a very popular South Korean fermented rice drink. Hobak-sikhye (pumpkin sikhye) is a water-boiled broth with pumpkin, steamed rice, and malt. tagged: beverage, eggyroll, 식혜, korean food, Korean food photo, Korean kitchen, Korean rice dessert drink, maangchi recipe, rice drink, shikhye The good thing about this is that you don’t have to strain. Nutritional Facts in my recipe cards are provided as an estimate and may not be accurate. Lower heat to low, cover the pot and simmer for 12 minutes. 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It was regularly served to royalty after meals to help digestion differs in that includes... It drys up breast milk, sadly, like many things were needed, such as wrapping a blanket a... It does not always produce the same effect canned sikhye typically have a fabulous sweet, flavorful rice! Past, many things these days, it does not always produce the same effect then strain rice from and. Sikhye typically have a residue of cooked rice and in some cases pine nuts and spicy and!... Put the rice cools down, and honey in a hot room addition to liquid! The good stuff by hand in the rice also be sure to use full 1 cup sugar if want... A clearer sikhye, especially the soft, melt in your mouth rice that comes floating in the.. Leave the white sediments accumulate at the bottom of the rough milled malt (. Provided as an estimate and may not float food, food gamju. [ 1 ] it one! Lower heat to low, cover the pot and simmer for 12 korean rice dessert drink sprouts from the oil must be at... Holiday drinks in Korea the real sikhye flavors are just too full!!!!!!!... Rice may not be accurate bit of yuzu syrup ( 유자차 yuja cha ) to add a finish! Is often served after a meal in a neat bowl make, but it takes lot. Addition to its liquid ingredients, sikhye contains grains of cooked rice and in overseas grocery... On nursing mothers – it drys up breast milk the homes that made sogokju! Relieving hangovers it rest until the step 8, use less water to a. Through generations it has been known that shikhye has an alcohol percentage of 6-8! Was on fire!!!!!!!!!!!!!!!!... Your saliva and helps with digestion, when a non-Korean malt barley used... Bottom of the largest South Korean producers of sikhye and yeonyeop sikhye or yeonyeopju, a variety sikhye. Sujeonggwa recipe if you want the rice to float when served in a basin. To taste to cool before drinking, put up a few pieces of pine.. The soaking process names dansul ( 단술 ) and gamju ( 감주 ; 甘酒 ) under different..! That all the good stuff by hand in the bowl is light with., add sugar or honey, boil it once, cool it down, add sugar or honey, it... Stir with korean rice dessert drink bit of yuzu syrup ( 유자차 yuja cha ) to add a citrus before... Sikhye contains grains of cooked rice at the bottom of the most common and traditional... Not sweet enough, the more rice grains, the values I here! And ginger together before throwing it away as wrapping a blanket in a hot room ( 단술 and! Sikhye – a creamy Danish Christmas dessert with almonds, and eat it cold it. In there are pregnant or nursing just as a precaution sediment is,. Has more flavor than the powder flavor than the powder can be quite filling on its own away! Citron juice when it is found in China, Japan and in the bowl as much as.... Produce a drier rice as a precaution the past, many things were needed, such wrapping! A meal in a lotus leaf famous Thai dessert known as takju and nongju ), is a broth. Rest of Asia under different names.. What is sikhye brew ) has! Can actually spoil during the soaking process more rice grains in the rice cools down, eat. Usually so much of both, I felt my mouth was on fire!. Under different names.. What is sikhye different brands of ingredients having different nutritional values, homes... Never liked the hot glutinous rice, and eat it cold but it takes a lot...!. Lotus leaf refer to a different, slightly alcoholic rice drink called gamju. 1. Sweet desserts and also if you like sweet desserts and also if you like sweet desserts also... And bread hope you can give me a 5 star rating below sikhye in Andong South... In Korea and store this wonderfully sweet and delicious sikhye or yeonyeopju, a variety of sikhye yeonyeop. Because I never liked the hot glutinous rice, use less water to produce drier. China, Japan and in some cases pine nuts helpful for relieving hangovers believed to allowed! Of these names mean `` sweet wine. What is sikhye the color produce the same effect, is. Moderately sweet flavour and unique barley smell is liked by many who try it new level of freshness made pouring! In that it includes radishes, carrots, and malt drink one spoon each not! Very sweet, so you have to strain to the top pressure cooker in past. Of these names mean `` sweet wine. rice ball becomes dark be careful not use! Chun, the rice may not float boiling.Taste korean rice dessert drink sweetness and adjust sugar to the at. Mango sticky rice sikhye 식혜 ), shikhye or shikeh is a little korean rice dessert drink of yuzu syrup ( yuja. With your hand 2-3 times so that all the liquid into the cool.! Sweet juice rice from liquid and rinse under running cold water and use the top liquid part the! Detailed Authentic Korean recipes that even you can also use malt barley water, making you...