Facts About Sikhye
Sikhye is a delightful traditional Korean rice drink typically enjoyed as a dessert. This sweet beverage features cooked rice and occasionally pine nuts, much like its Chinese counterpart jiuniang and the Japanese amazake.
The process of making sikhye is fascinating. It begins with pouring malt water over cooked rice, then allowing it to steep until the rice grains float to the surface. The mixture is then boiled. While sikhye is readily available in stores and is a common treat in Korean restaurants, nothing compares to the taste of homemade sikhye.
There are regional variations of this classic drink. For instance, Andong sikhye and yeonyeop sikhye each have their unique ingredients and fermentation methods, resulting in distinct flavors and textures.
Sikhye is also believed to offer several health benefits. It is said to aid digestion, provide dietary fiber and antioxidants, and even alleviate hangovers. The name "sikhye" translates to "sweet wine" and there are fun variations like hobak-sikhye, which includes pumpkin.
Making sikhye at home can be a rewarding experience, with numerous methods and ingredients to experiment with. This drink is particularly popular after meals and during holidays, with each family often having its own cherished recipe and serving style.