Comments on: Sweet Rice Punch (Sikhye 식혜)

By: JinJoo

JinJoo — Tue, 01 Feb 2022 20:08:28 +0000

In reply to Hanna.

Oh that’s great to know! I don’t know a whole lot of about sous vide but the temperature feels about right. Thank you so much for sharing your experience with me. Yup – canned ones are just totally different.

By: Hanna

Hanna — Mon, 31 Jan 2022 05:12:28 +0000

In reply to JinJoo.

Great and easy to follow recipe!! My rice cooker is too small but I bought an instant pot recently and used the sous vide function to ferment the rice at 130 degrees. Came out good! We put about 2/3 cup of sugar and thought it was just right. My boyfriend’s Korean family really loved it thank you. I remember my mom making homemade shikhe at home so I could never drink the canned ones haha.

By: JinJoo

JinJoo — Sun, 19 Dec 2021 16:52:16 +0000

In reply to Hanna. Well, you will add 10 cups of water so rice cooker should be big enough to hold that much and a bit of extra room on top.

By: Hanna

Hanna — Fri, 17 Dec 2021 23:48:55 +0000

Oh this recipe caught my eye! For this specific recipe how big does the rice cooker need to be?

By: Darrell Chen

Darrell Chen — Sun, 05 Jul 2020 11:21:49 +0000

Made it Saturday noon for the family’s Sunday dessert. Your recipe is so clear and easy to follow.
It does taste better than the ones served in Korean restaurants.
I used rough milled Malt barley bought from local Korean grocery.
Thank you for the recipe. Gonna go to the fridge to get some more.

By: JinJoo

JinJoo — Tue, 18 Dec 2018 23:24:11 +0000

In reply to bonnie. Hi Bonnie! Thank you so much - I hope it turns out well for you. So the wooden spoons?? Gosh.. it has been so long I don't know where I got them.. Either at Insadong, Seoul or somewhere else..If I remember, I will let you know! Enjoy!

By: bonnie

bonnie — Tue, 18 Dec 2018 00:48:20 +0000

Definitely going to try this!! Please tell me where you got that wooden spoons – I love them and have been looking all over town for them!

By: JinJoo

JinJoo — Mon, 20 Aug 2018 14:05:52 +0000

In reply to Janet. So happy to hear that you enjoyed it!! But oh dear - 1am?? Yes hopefully you can start earlier next time. Thank you so much and looking forward to hearing from you again.

By: Janet

Janet — Mon, 20 Aug 2018 13:25:06 +0000

Hi JinJoo, I think it’s been over 10 years since I’ve had sikhye. When I was a kid, my mother would ask me what is your favorite Korean food? I’d always say sikhye. I followed your recipe and it was delicious! Thanks for the detailed instructions. Next time I’ll start earlier in the day. I was up at 1:00 a.m. boiling the sikhye. 🙂 I’m looking forward to trying out your recipes.

By: JinJoo

JinJoo — Sat, 25 Mar 2017 06:32:42 +0000

In reply to Diana. Oh, Hmm.. I haven't heard of it but it sounds it will be nuttier! So basically you are making Nurungji(누릉지) and then making sikhye with it. I just searched Korean internet and yes, there are a few people who say they make their sikhye this way. So just toast your rice and then mix that in! I am going to have to try it sometime too - I LOVE nurungji..Thank you so much for asking. You should definitely try making it yourself. Homemade Sikhye is million times better than the canned stuff. Cheers!