Sikhye: Know All About This Korean Sweet Drink
Image Credit: Wikimedia Commons

Sikhye, sometimes called shikae or shikhye, is a traditional sweet Korean rice beverage frequently offered as a digestive aid or dessert. Sikhye is a Korean word distinct from Chinese or Japanese words of the same name. Other names for Sikhye are gamju and dansul, and their meaning is "sweet wine." 

In South Korea, this popular beverage is frequently accessible in convenience stores. It is prepared by fermenting rice with malt. People use this non-alcoholic beverage as a light dessert primarily on Korean national holidays, including Thanksgiving and New Year's Day. Sikhye is similar to Japanese amazake and Chinese jiuniang. People are also known to enjoy this chilled drink to stay hydrated during hot summer days. Tourists or explorers at Korean saunas or bathhouses known as jjimjilbang also enjoy sikhye as a refreshing beverage after their sauna experience. Here’s everything else you need to know about Sikhye.

Origin & Cultural Significance

Sikhye has existed as a part of Korean history since the early ancient era. Koreans believe Sikhye appeared during the Three Kingdoms era from 57 BCE to 668 CE. Traditionally, people consumed this beverage for religious rituals as well as big events and festivals (like chuseok, seollal). Originally made by fermenting rice, it was used as a medicinal beverage. 

It became a popular sweet drink that people of all ages drank over time. Recipes for Sikhye were handed down through centuries, and making it was considered a necessary skill for Korean housewives. One of its innovative features was the transformation of rice starch into natural sugars through fermentation, which helped society endure sweet shortages.

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How To Prepare Sikhye At Home?

Sikhye is made by pouring malt water over cooked rice. At about 60-65°C, keep the mixture warm until rice grains start to show on the surface. The liquid is then filtered and boiled until it reaches the desired level of sweetness without adding any sugar. Several culinary recipes use rice cookers, slow cookers, and instant pots for easy preparation.

Ingredients

  • 200g of malted barley flour (yeotgireum)
  • 15 cups of water
  • 1 cup short grain rice, 2 cups cooked
  • ¾ cup of sugar (as per taste)
  • 5 to 7 pine nuts (for garnish)
  • 1 pitted dried jujube (thinly sliced to garnish)

Instruction

  1. Soak the barley malt in the water and then rub it to extract the malt. Strain the liquid to get rid of the barley pieces if you soak it straight.
  2. To extract the malt powder, immerse the pouch in warm water and squeeze and press it for one to two minutes. Throw away the leftover barley malt. Allow the starch to drop to the bottom of the barley malt water by letting it settle for at least half an hour. Avoid the sediment and carefully transfer the clear malt liquid into another bowl. Throw away any remaining starch.
  3. Cook 1 cup of short-grain rice with less water than usual.
  4. Put the cooked rice and the clear malt barley water in a rice cooker. The rice should be completely submerged in the liquid. For approximately five hours, or until four to five rice granules have risen to the top, keep the mixture warm in the rice cooker.
  5. Strain the rice from the liquid, rinse with cold water, and drain if you want it to float when serving. Keep it in the refrigerator (this is required for garnishing).
  6. Avoid leaving any sediment behind and pour the liquid (and rice, if not separated) into a big pot. Add 3/4 cup of sugar. For ten minutes, boil over medium heat. Taste and adjust the sugar.
  7. Let the beverage rest at room temperature until it has cooled down, and then place it into the refrigerator for chilling.
  8. Serve the Sikhye in a cup and top with slices of jujube or a few pine nuts. Add some to each serving of rice.

Serving & Storing

Sikhye is served in small bowls containing floating pine nuts as well as rice grains and jujube slices, which are common in Korean households. Rinse the rice grains in water to let them float, and store them separately until serving time. This is for visual appeal purposes. You can also use a spoon or fork to break it up after freezing the drink halfway. 

Keep prepared liquid in the refrigerator for at least five to six days in bottles or jars. You can freeze the liquid for extended storage or boil it again after five or six days for safety.

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Health Benefits

Sikhy contains probiotics, which are obtained by the fermentation process, that are good for intestinal health. It is considered a soothing post-meal beverage because of the beneficial bacteria that aid in digestion and may improve general gut health. The elements from the ingredients—like the vitamins and dietary fibre in the rice—improve the overall health profile in addition to helping with digestion. Jujubes function as both a flavour agent and a health supplement that supports immunity and promotes skin wellness. You can enjoy a sweet taste without using artificial sugars or preservatives since sikhye is a naturally sweetened beverage.