Traditional Homemade Ssikye
How to Make Refreshing and Delicious Traditional Ssikye with Malted Barley: Super Simple Recipe
Beat the summer heat with a glass of homemade traditional Ssikye! This popular Korean beverage, made with malted barley, offers a delightful sweet flavor that’s perfect for all ages. This recipe uses a rice cooker for ultimate convenience, making it easy for anyone to follow.
Main Ingredients- 500g malted barley powder (yeotgireum)
- 5 bowls of warm cooked rice
- 5-6 liters of water
- 500g sugar (adjust to taste)
Cooking Instructions
Step 1
Sift the malted barley powder. Using a fine cloth bag to steep the malted barley will make the process much easier. Before adding the malted barley powder to the bag, carefully inspect it for any foreign objects (like desiccant packs) and remove them.
Step 2
If using a cloth bag, hold the top firmly to prevent the malted barley powder from escaping. Pour in 2 liters of water and gently knead the bag to extract a milky liquid. Collect this liquid in a large bowl. Repeat the process of adding water to the bag and rinsing it two more times, ensuring you thoroughly extract the flavor and aroma of the malted barley.
Step 3
Let the extracted malted barley water sit undisturbed while the rice is cooking. This allows the sediment to settle, and you will use the clear liquid from the top.
Step 4
Once the rice is cooked and slightly cooled (it should still be warm), transfer it to the inner pot of your electric rice cooker. Be cautious not to use overly hot rice, as it can deactivate the enzymes in the malted barley.
Step 5
When the rice is ready, carefully pour the clear, settled malted barley water over the rice in the rice cooker. Pour slowly to avoid disturbing the rice grains too much.
Step 6
Gently loosen the rice grains so they are evenly distributed in the malted barley water. Ensure the rice grains are not clumped together. Close the lid of the rice cooker and set it to the ‘Keep Warm’ function. Let it ferment for 5-6 hours. It’s crucial to use the ‘Keep Warm’ setting, not ‘Cook’.
Step 7
After 5-6 hours, open the lid. You should see the rice grains floating on top. This indicates that the Ssikye has fermented properly. The rice grains should be distinct and retain their shape, floating in the sweet liquid.
Step 8
Transfer the fermented Ssikye mixture to a large pot. Add the 500g of sugar and begin to boil the Ssikye. You can adjust the amount of sugar according to your preference.
Step 9
As the Ssikye boils, skim off any foam or impurities that rise to the surface. This step ensures a clear and clean final product. Once the Ssikye has cooled completely, pour it into clean bottles or containers and store it in the refrigerator. Serve chilled for the best taste.
