Authentic Korean Sikhye: A Homemade Traditional Drink for Lunar New Year
Perfect for the Holidays! Easy Homemade Sikhye Recipe with a Clear, Refreshing Taste
Hello everyone! This is Kim Jin-ok. Today, I’ll share how to make Sikhye, a traditional Korean drink that will be perfect for the upcoming Lunar New Year. I’ll also include some easy tips for making it.
Ingredients- 5 cups malted barley powder (approx. 350g)
- 2 bowls of cooked rice
- 25 cups water
- 1 to 1.5 cups sugar
- A little pine nuts (optional)
Cooking Instructions
Step 1
1. Soaking the Malted Barley: In a large basin, combine 5 cups of malted barley powder and 25 cups of cold water. Let it soak for about 1 hour until thoroughly hydrated. (Tip: Soaking in cold water helps reduce any bitterness from the malted barley, resulting in a cleaner taste. You can easily find malted barley powder at milling shops or large supermarkets.)
Step 2
2. Extracting the Barley Water: After soaking for an hour, gently knead the malted barley with your hands as if you were washing clothes. (Use both hands for thorough kneading!) Strain the kneaded barley water through a fine-mesh sieve, collecting only the clear liquid. Take the remaining barley pulp from the sieve and place it back into the collected clear liquid. Knead it again to extract as much of the milky white essence as possible. Then, squeeze out the remaining pulp from the sieve and discard it. Let the collected clear barley water sit undisturbed for about 2 hours to allow sediment to settle. (Tip: For a crystal-clear Sikhye, you can let it sit for longer than 2 hours, even half a day, to allow more sediment to settle. However, be mindful of spoilage in warmer weather, so store it in a cool place.)
Step 3
*** A Handy Tip: If you find using a fine-mesh sieve cumbersome, try using a cheesecloth bag! Place the malted barley powder directly into the cheesecloth bag and tie it securely. Then, soak it in cold water for 1 hour. Afterward, knead the bag with your hands like washing clothes and squeeze it firmly to extract the liquid. This method eliminates the need for sieving and is much more convenient. Whether you use a cheesecloth bag or a fine-mesh sieve, the results will be excellent!
Step 4
3. Preparing the Rice and Fermentation: While the barley water is settling, cook the rice so that it is slightly firm and not too mushy. (You can also use steamed rice.) Place 2 bowls of this firm cooked rice into an electric rice cooker. Sprinkle 2 tablespoons of sugar over the rice. (Mixing sugar with the rice beforehand helps the rice ferment better.) 4. Adding the Barley Water: Pour the settled, clear barley water into the electric rice cooker containing the rice. Be careful to pour only the clear liquid, leaving behind the white sediment at the bottom. (Tip: To ensure you only get the clear liquid, you can strain the barley water through a fine-mesh sieve lined with cheesecloth as you pour it.) Set the electric rice cooker to the ‘Keep Warm’ function and wait for about 4 to 5 hours. You’ll notice the rice grains starting to float to the surface. (Tip: The time it takes for the rice grains to float can vary depending on the rice cooker model. When the rice grains float, it indicates that the Sikhye has fermented successfully.)
Step 5
5. Boiling and Finishing: Carefully transfer the contents of the electric rice cooker into a large pot. Gently scoop out the floating rice grains, rinse them lightly under cold water, and store them in the refrigerator. These rinsed rice grains will be added back later and will float prettily on top of the Sikhye. (Tip: It’s also perfectly fine to boil everything together without rinsing the rice grains. However, if you want them to float nicely, rinsing them in cold water beforehand is recommended.) 6. Adding Sugar and Boiling: Add 1 to 1.5 cups of sugar to the Sikhye mixture in the large pot. Turn the heat to high and bring it to a boil. Once it starts boiling, reduce the heat to medium and simmer for about 10 minutes. Skim off any foam that rises to the surface during cooking. (Tip: For an added layer of flavor, you can add a few thin slices of ginger while boiling. Adjust the sugar quantity to your preference. Keep in mind that Sikhye tastes less sweet when chilled, so it’s a good idea to make it slightly sweeter than you think you’ll need.) Let the finished Sikhye cool completely, then store it in the refrigerator and enjoy it chilled.
