📝 About This Recipe
Sikhye is a centuries-old Korean fermented treasure, celebrated for its delicate honey-like sweetness and unique digestive benefits. This elegant beverage features soft grains of cooked rice swimming in a translucent, malted barley broth that has been carefully steeped and fermented to perfection. It is the quintessential palate cleanser, offering a refreshing, cool finish to any hearty meal while honoring the slow-food traditions of the Korean peninsula.
🥗 Ingredients
The Malt Base
- 2 cups Yeotgireum (Malted Barley Flour) (look for coarse, high-quality Korean malt powder)
- 12 cups Filtered Water (divided; lukewarm water works best for extraction)
The Rice Component
- 1.5 cups Short-grain White Rice (uncooked; sushi rice or Korean rice)
- 1.25 cups Water (for cooking the rice specifically)
Sweetener and Aromatics
- 1 cup Granulated Sugar (adjust to taste; can use cane sugar for deeper color)
- 1 piece Fresh Ginger (about 2 inches, peeled and thinly sliced)
Traditional Garnish
- 3-4 pieces Dried Jujubes (pitted and sliced into flower shapes)
- 1 tablespoon Pine Nuts (raw and skins removed)
- 2-3 sprigs Fresh Mint (optional for a modern touch)
👨🍳 Instructions
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1
Begin by soaking the malted barley flour (yeotgireum) in 10 cups of lukewarm water in a large bowl. Let it sit for at least 1 hour to soften the enzymes.
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2
Massage the malted barley with your hands in the water for about 5 minutes to extract all the starch and enzymes. The water will become milky and opaque.
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3
Strain the liquid through a fine-mesh sieve or a nut milk bag into another clean container. Squeeze the barley pulp firmly to get every drop of liquid, then discard the solids.
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4
Crucial Step: Let the strained malt water sit undisturbed for at least 2-3 hours. The white sediment must settle completely at the bottom, leaving a clear, yellowish liquid on top. Using only the clear liquid ensures a clean, translucent punch.
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5
While the malt water settles, wash the rice thoroughly until the water runs clear. Cook the rice with 1.25 cups of water in a rice cooker; you want the rice to be slightly drier and firmer than usual (godubap).
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6
Once the rice is cooked, fluff it with a paddle. Carefully pour the clear part of the malt water into the rice cooker over the warm rice, being extremely careful not to pour in the white sediment at the bottom of the container.
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7
Add 1 tablespoon of the sugar to the rice cooker—this helps jumpstart the fermentation process. Set the rice cooker to the 'Keep Warm' setting (do not use the 'Cook' setting).
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8
Allow the mixture to ferment on 'Keep Warm' for 4 to 6 hours. Check periodically; the process is done when about 5 to 10 grains of rice float to the surface.
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9
Once the rice floats, remove the rice grains with a slotted spoon and rinse them under cold water. Store the rinsed rice in a bowl of cold water in the fridge; this keeps the grains plump and prevents them from darkening.
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10
Pour the remaining liquid from the rice cooker into a large pot. Add the remaining sugar and the sliced ginger.
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11
Bring the liquid to a vigorous boil for 10 minutes. This stops the fermentation and clarifies the flavors. Skim off any white foam that rises to the top to keep the drink crystal clear.
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12
Remove the ginger slices and let the liquid cool completely. Transfer to a glass jar and refrigerate until ice-cold.
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13
To serve, pour the chilled liquid into a bowl or glass. Add a spoonful of the reserved rice grains, then top with sliced jujubes and a few pine nuts.
💡 Chef's Tips
The secret to a clear Sikhye is patience; never stir the sediment back into the malt water once it has settled. If you prefer a sweeter drink, add sugar while the liquid is boiling, as it dissolves more efficiently then. Rinsing the rice after fermentation and storing it separately ensures the grains float beautifully when served. For a deeper, more rustic flavor, you can use brown rice, though the fermentation time may increase by 2 hours. Ensure your rice cooker stays on 'Keep Warm' (approx 150°F/65°C); if it gets too hot, the enzymes will die and the rice won't ferment.
🍽️ Serving Suggestions
Serve as a traditional dessert alongside 'Yakgwa' (Korean honey cookies). Pair with spicy Korean BBQ like Galbi or Buldog to soothe the palate and aid digestion. Enjoy as a mid-afternoon refreshing tonic on a hot summer day. Serve in small ceramic bowls with a decorative spoon for an authentic tea-house experience. Try it partially frozen as a 'slushie' for a modern twist on the classic texture.