{"id":3490,"date":"2013-10-01T01:17:19","date_gmt":"2013-10-01T08:17:19","guid":{"rendered":"https:\/\/kimchimari.com\/?p=3490"},"modified":"2023-08-01T14:56:08","modified_gmt":"2023-08-01T21:56:08","slug":"sweet-rice-punch","status":"publish","type":"post","link":"https:\/\/kimchimari.com\/sweet-rice-punch\/","title":{"rendered":"Sweet Rice Punch (Sikhye \uc2dd\ud61c)"},"content":{"rendered":"
\"sikhye
sikhye (\uc2dd\ud61c Korean sweet rice punch)<\/figcaption><\/figure>\n

During New Year’s, as part of tradition, our family visited many elderly relatives to pay our respects (\uc138\ubc30 saebae). I didn’t particularly enjoy every visit (kind of boring to sit thru adults conversation.. \ud83d\ude09 ) but what I always looked forward to was eating the traditional Korean snacks and drinks that was served at each home.<\/p>\n

Back then (late 60’s, early 70’s), in almost every home, Korean moms made at least one of two (if not both) drinks at home for the New Year holiday : Sikhye (or Shikhye \uc2dd\ud61c) or Sujeongkwa (\uc218\uc815\uacfc)<\/a>. And along with these drinks, sweets like yakwa and hankwa was offered. I LOVED the sweet taste of sikhye, especially the soft, melt in your mouth rice that came floating in the drink.\u00a0As for Sujeongkwa – I never found it yummy. Because I never liked the hot spicy taste of cinnamon and ginger together. There is usually so much of both, I felt my mouth was on fire!!! UPDATE – I recently developed a Sujeonggwa recipe<\/a> that is actually NOT too strong and spicy and delicious!<\/p>\n

Anyway, sadly, like many things these days, it is hard to find real home made shikhye anymore. If you ever tasted the canned sikhye\/shikhye that is available in most Korean markets worldwide – I am so sorry… that is really NOT anything close to what the real one tastes like. The canned sikhye is nothing but sugar water. The real sikhye flavors are just not there…sad, sad..<\/p>\n

I will show you how you make it the traditional way (well, semi-traditional \ud83d\ude42 since we do use the modern gadget called the “rice cooker”). \u00a0BTW, the milled malt barley used here is the same malt used to make beer and bread. However, when a non-Korean malt barley is used, for some reason, it does not always produce the same effect. Perhaps it’s milled differently or not enough of the needed ingredients are in there.<\/p>\n

Servings: 10 cups \u00a0 \u00a0 \u00a0 \u00a0 \u00a0Cooking Time: 6~7 hrs \u00a0 \u00a0 \u00a0 \u00a0 \u00a0 Difficulty: Mod (Difficult\u00a0if you want rice to float when served<\/em>)<\/p>\n

Ingredients<\/strong><\/span><\/p>\n