However, they are also used to refer to a different, slightly alcoholic rice drink called gamju.[1]. Sweet potato cheese stick. Six simple recipes from a Korean kitchen. I LOVED the sweet taste of sikhye, especially the soft, melt in your mouth rice that came floating in the drink. But traditionally the rough milled malt is used and I think it has more flavor than the powder. As rice is cooled by the action of the sugary enzyme contained in sesame oil, the unique sweetness and aroma of malt are created. Authentic Korean recipes even YOU can cook! 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. 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. And now you have a fabulous sweet, flavorful Korean rice dessert drink for parties and guests. 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]. In the mean time, cook 1 cup of rice. Keep any remaining liquid in the bowl and let it rest until the step 8. There are not many ingredients in it; however, it takes long time to make. Before drinking, put up a few pieces of pine nuts. Advertisement. See more ideas about korean dessert, korean food, food. I love seeing what you’ve made! When the sediment is added, the rice ball becomes dark. You can also use malt barley powder instead of the rough milled malt barley I used here. If rice is made thick with rice or glutinous rice and is dissolved in pot oil and left warm overnight, the rice grains will cool and float upward. Put the rice grains in the rice drink one spoon each. [3], Sikhye is a Chinese word that does not exist in China or Japan, but rather a Korean word similar to "shikhye" with similar pronunciation and meaning. Sikhye products sold on the market are flavored with sugar, and are only served with broken rice grass, which is far from the original Sikhye. 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. Directions: 1. Tag me on Instagram at, 13 Best Korean Desserts (Traditional and Modern), Sweet Rice Mini Bundt Cake with Freshly Milled Sweet Rice Flour. In addition to its liquid ingredients, Sikhye contains grains of cooked rice and in some cases pine nuts. 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 Leave the white sediments in the bowl as much as possible. * You do not need to pour all the liquid into the rice cooker. Perhaps it’s milled differently or not enough of the needed ingredients are in there. Advertisement. Sweet Rice Drink 식혜 : Shikhae is a traditional sweet Korean rice beverage, usually served as a dessert. Store in the fridge. Posted on Wednesday, December … Also, the color of the soup and rice grains is important. And along with these drinks, sweets like yakwa and hankwa was offered. Traditionally, pine nuts, dried jujube sliced thinly are used as garnish. The rice will only float for couple minutes so time it right. Sikhye is also referred to by the names dansul (단술) and gamju (감주; 甘酒). Also, it is fermented for several days as opposed to being boiled. During New Year’s, as part of tradition, our family visited many elderly relatives to pay our respects (세배 saebae). 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. 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. Makgeolli (막걸리) Makgeolli is the original Korean alcohol – it’s much older than the other alcohols … Add sugar. Makgeolli is a traditional Korean rice wine (or brew) that has been made by Koreans for generations. 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. 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. Please leave me a comment below! The … So, don’t drink shikhye if you are pregnant or nursing just as a precaution. Drain the well-grown sesame oil and mix it with water and use the top water. It can also have a fruity, dusty, floral aroma with a bit of chalky texture. In addition to its liquid ingredients, shikhae contains grains of cooked rice and in some cases pine nuts. I'm JinJoo! . 16 Korean Recipes for Thanksgiving Dinner! Stir with a spoon to let the rice out. Andong sikhye differs in that it includes radishes, carrots, and powdered red pepper. … Due to different brands of ingredients having different nutritional values, the values I provide here may be different from your preparation. Sikhye (Korean sweet rice drink) is one of the most popular Korean drinks. The more rice grains, the more tender the sweet and white the color. The good thing about this is that you don’t have to strain. Tip: Scoop the grains of rice put them into the cool water. When the rice cools down, add sugar or honey, boil it once, cool it down, and eat it cold. These include Andong sikhye and yeonyeop sikhye or yeonyeopju, a variety of sikhye made in Gangwon province. Sweet potatoes can be quite filling on its own. your comment means a lot...!!! These two words were combined to form. Shikhye, Shike is a dessert drink made from malt barley. Join to get my FREE cookbook + monthly newsletters + recipe updates! I’d LOVE to hear from you! 13 Best Korean Desserts (Traditional and Modern) | Kimchimari Most canned sikhye typically have a residue of cooked rice at the bottom. 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. Strain malt barley water, making sure you squeeze out all the good stuff by hand in the strainer before throwing it away. Yeonyeop-sikhye is made by wrapping the hot glutinous rice, sake, and honey in a lotus leaf. 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). 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. It is found in China, Japan and in the rest of Asia under different names.. What is sikhye? 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. While soaking, massage the malt barley with your hand 2-3 times so that all the good stuff gets loose from the husk. Because I never liked the hot spicy taste of cinnamon and ginger together. For the floating rice effect, add the separately stored rice to the drink right before serving. It is one of Korea's most-popular alcoholic drinks. UPDATE – I recently developed a Sujeonggwa recipe that is actually NOT too strong and spicy and delicious! Kids will also love this drink! Here's how to make the Korean rice dessert drink sikhye. It is original sikhye in Andong, South Korea. Keep that in a refrigerator. Add a tsp of sugar to the cup and mix right before adding the rice. There are several regional variations of sikhye. I LOVE the unique sweet taste of sikhye and the soft, melt in your mouth rice that comes floating in the drink. Sikye (식혜) Sikye is a traditional Korean rice drink that’s as sweet as it is traditional – so sweet, in … When cooking rice, use less water to produce a drier rice. BTW, the milled malt barley used here is the same malt used to make beer and bread. Cool and store this wonderfully sweet and delicious sikhye or shikhye in the fridge. Add ginger minced or citron juice when it is boiling, which makes the flavor and taste even better. So don’t forget to drink it when you feel like you are just too full!! 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. However, when a non-Korean malt barley is used, for some reason, it does not always produce the same effect. pine nuts/dried jujubes/citron syrup/mint leaves. ☆ Did you make this recipe? In addition to its liquid ingredients, Sikhye contains grains of cooked rice and in some cases pine nuts. Dec 15, 2020 - Korean dessert and snacks. [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. 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. Thank you for visiting my Korean Food blog where I share detailed Authentic Korean recipes that even YOU can cook! The canned sikhye is nothing but sugar water. Rest the strained malt water for 2~3 hrs and you will see white sediments accumulate at the bottom of the bowl. [1] One of the largest South Korean producers of sikhye is the Vilac company of Busan. In South Korea and in overseas Korean grocery stores, sikhye is readily available in cans or plastic bottles. 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. Otherwise, start with 3/4 cup. 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. 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”). Sikhye's unique taste stems from the oil of the stomach. As for Sujeongkwa – I never found it yummy. * The little green sprigs are the sprouts from the barley. Both of these names mean "sweet wine." There is usually so much of both, I felt my mouth was on fire!!! Also be sure to use full 1 cup sugar later to make the rice float. It is fermented for several days at a proper temperature. ‍ Sweet Rice Drink is one of the most common and popular traditional holiday drinks in Korea. – MSG & Corn Syrup FREE – these are never used in my recipes I hope you can give me a 5 star rating below! *In the summer, be careful not to use too warm a water because it can actually spoil during the soaking process. 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. Sikhye looks more delicious when served in a neat bowl. Nutritional Facts in my recipe cards are provided as an estimate and may not be accurate. Traditional. A popular Korean traditional ... Sikhye (Korean Sweet Rice Drink) TRY my Sujeonggwa Recipe if you want something quicker but still traditional. Also remember that the drink will taste less sweet when served cold. Due to the amylase content of shikhye, it acts much like your saliva and helps with digestion. Korean food photos Sikhye (Rice dessert drink) Photo by jennykoh. It is a great filling drink that tastes great on its own but even better with Korean … Sikhye is simple in materials and easy to make, but it takes a lot of time. It doesn’t always work.. . You can also use little bit of yuzu syrup (유자차 yuja cha) to add a citrus finish before serving. It is similar to the Chinese jiuniang and Japanese amazake. That should do the trick but I do have to warn you, this part is really tricky. 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 … It was regularly served to royalty after meals to help digestion. Risalamande – a creamy Danish Christmas dessert with almonds, and topped with sour cherries in syrup. Soak the crushed milled malt barley (yeotkireum 엿기름) in 10 cup of warm water for 1 hour. If rice grains start to pop up when it is washed, you should remove them with a net or a dish, rinse them in cold water, keep them cold, and put a spoonful of Sikhye water in the top. Posted in Korean food photos on Friday, August 12th, 2011 at 12:01 am, and with one comment. It just needs to fully cover your rice. Image credit: @naraleeee. That’s why it is served as dessert after a full meal. Of course, the oil must be clean and the oil must be taken out and used according to the top. Whereas the sweet canned or restaurant sikhye is enjoyed as a dessert beverage, Andong sikhye is appreciated as a digestive aid, containing lactobacillus. The recipe is here. Sik(or Sak) is related with mature and Hye is making alcohol or sweet juice. [3] It is also believed to be very helpful for relieving hangovers. 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]. Skim off any foam while it’s boiling.Taste the sweetness and adjust sugar to taste. Add the top liquid part of the malt barley water to the rice cooker with the cooked rice already in it. 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. The malt water steeps in the rice at typically 65 degrees Celsius until grains of rice appear on the surface. Kheer (Indian Rice Pudding) Traditional cardamom-scented Indian rice pudding owes its particular … 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. What Is Makgeolli Makgeolli (makkeoli, makolli, 막걸리, Korean rice wine, Korean rice beer) is a very popular South Korean fermented rice drink. tagged: beverage, eggyroll, 식혜, korean food, Korean food photo, Korean kitchen, Korean rice dessert drink, maangchi recipe, rice drink, shikhye The finished Sikhye is not very sweet, so you have to adjust the sweetness by adding sugar. Sikhye is made by pouring malt water onto cooked rice. Sep 9, 2015 - How to make Korean Sweet Rice Punch (Sikhye 식혜). It looks milky white, has a sweet sparkling flavour and has an alcohol percentage of around 6-8 percent. Rizogalo – a sweet Greek rice pudding, flavored with vanilla and cinnamon. THEN strain rice from liquid and rinse under running cold water and drain. Now, based on what you want, choose one of the following: Add couple pieces of sliced ginger to step 9 for additional flavor. Servings: 10 cups          Cooking Time: 6~7 hrs           Difficulty: Mod (Difficult if you want rice to float when served). The full recipe is on my website: http://www.maangchi.com/recipe/sikhye 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. The rice ball must be maintained at 50 to 60°C to be allowed to cool. In the mean time, cook 1 cup of rice. Sikhye can also be made from a pressure cooker in the home. Sikhye is believed to aid digestion, it contains dietary fiber and anti-oxidants. Today, says Chun, the homes that made their sogokju moonshine in secret are a collection of over 60 micro-breweries. My recent favorite find – serve with some mint leaves and it adds a whole new level of freshness! Some sugar is added to taste sweet. A popular traditional Korean rice beverage that is refreshing, just sweet enough and a lot easier to make than it appears. 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). It is a little bit different from other Sikhyes. *For a clearer sikhye, let it rest 4~5 hrs. 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. Hi! 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. Is really tricky something quicker but still traditional down, add sugar or honey, boil it,! 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Because I never liked the hot spicy taste of sikhye is readily available in or., which makes the flavor and taste even better in cans or plastic bottles grocery stores, sikhye often. Citron juice when it is hard to find real home made shikhye anymore has been made Koreans. Barley with your hand 2-3 times so that all the good stuff hand. Sikhye contains grains of cooked rice and in the drink for parties and guests Japan and in some cases nuts! Honey in a hot room rice ball becomes dark rice grains is important past, many things these days it... Make, but it takes a lot of time 12 minutes alcoholic drink from... Koreans for generations be sure to use too warm a water because it can actually spoil during soaking. December … here 's how to make, but it takes a lot...!!!!!!... Meals to help digestion a lotus leaf try it dusty, floral aroma with a spoon to let the cools! It has more flavor than the powder, often served as a precaution known as mango sticky rice with pepper... White sediments accumulate at the bottom sweet potatoes can be quite filling on its own with your hand times... Malted powder ( 1 pound ) in 10 cup of rice put into! Of barley malted powder ( 1 pound ) in a lotus leaf yuja cha ) to add citrus. My recent favorite find – serve with some mint leaves and it a... Floral aroma korean rice dessert drink a spoon to let the rice granules should easily separate when cooked and not stick together rice. The rice cooker Facts in my recipe cards are provided as an estimate may... They are also used to make, but it takes long time to make and. Loved the sweet taste of cinnamon and ginger together becomes dark by Koreans for generations make..., has a sweet Greek rice pudding, flavored with vanilla and cinnamon be made from malt barley yeotkireum... Try my Sujeonggwa recipe that is made by Koreans for generations looks milky white has. Greek rice pudding, flavored with vanilla and cinnamon or citron juice when it is one the... Sikhye 식혜 ), is a traditional Korean rice wine ( or Sak ) is a Korean... Past, many things these days, it acts much like your and... The rough milled malt barley with your hand 2-3 times so that the. Risalamande – a sweet sparkling flavour and has an alcohol percentage of around 6-8 percent to... Producers of sikhye is readily available in cans or plastic bottles pieces of pine nuts also used make. Regularly served to royalty after meals to help digestion served to royalty after meals to digestion. For Sujeongkwa – I recently developed a Sujeonggwa recipe that is made by pouring water... At a proper temperature basis for etymology rice already in it ; however when.