Authentic Korean Sikhye: A Sweet Traditional Beverage Made at Home
Homemade Sikhye Recipe – A Step-by-Step Guide
Learn how to easily make a sweet and refreshing traditional Korean drink, Sikhye, right in your own kitchen. Perfect for sharing with family and friends, this recipe will guide you to a delicious Sikhye with floating rice grains and a clean, deep flavor.
Basic Ingredients
- 1 bowl of cooked rice (can use leftover cold rice or freshly cooked rice)
- 4 cups of water (approx. 800ml)
- 3 packs of malted barley powder (assuming standard tea bag size)
Sweetening
- 1 cup of sugar (adjust to taste)
- 1 cup of sugar (adjust to taste)
Cooking Instructions
Step 1
The first step to making Sikhye is preparing the rice. When cooking the rice, do not pre-soak the grains. Use slightly less water than usual to achieve a fluffy, firm texture (‘godu-bap’). It’s important that the rice grains remain distinct. Once the rice is cooked, let it cool slightly.
Step 2
To the prepared rice, add 4 cups of cool water. Then, add the 3 packs of malted barley powder. Using malted barley in tea bag form makes straining out the residue much easier later, which is very convenient. Mix everything together to allow the malted barley to steep in the water.
Step 3
Now, use the ‘Keep Warm’ function of your rice cooker to maintain a warm temperature for 3 hours. This process allows the rice grains to ferment and release their sweetness. Check periodically to ensure the rice grains are floating and the mixture is developing a sweet taste.
Step 4
After 3 hours, carefully transfer the mixture of steeped malted barley water and rice grains from the rice cooker into a pot. If the sweetness is not to your liking, this is the time to add 1 cup of sugar, adjusting the amount according to your preference. Bring the pot to a boil over high heat. Once boiling, reduce the heat to medium-low and simmer for another 5-10 minutes. Your delicious Sikhye, ready to be chilled and enjoyed, is complete!
