Description
A traditional sweet Korean rice beverage. Made by fermenting rice with malt enzymes. Unlike thick Japanese Amazake, it's a clear, sweet juice with floating rice grains.
Restaurants serving Sikhye (Sweet Rice Beverage)
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On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Rice
- Malt powder(Yeotgireum)
- Sugar
- Pine nuts(Garnish)
Instructions
- Steep malt powder in water, use the clear liquid.
- Ferment cooked rice in the liquid using a rice cooker's 'keep warm' function.
- Add sugar, boil, and chill.
Learn more Spice, substitutes, tips
Key spices
Malt's unique rustic flavor
Substitutes at Japanese supermarkets
Japanese chilled Amazake (slightly thicker)
Pairing
After BBQ / Jjimjilbang boiled eggs
Trivia
[Unique Culture] Cracking boiled eggs on one's head and eating them while drinking freezing Sikhye is the ultimate, universally beloved Korean sauna experience.
Eating tips & etiquette
[Unique Eating] Drank ice-cold as a dessert. Shake the can well to consume the floating 'rice grains' along with the sweet liquid.
Allergen
None