식혜 · Sikhye

Sikhye

식혜

What exactly is it?

Barley malt breaks down cooked rice starch to make a sweet drink. Rice grains float in the pale liquid, which is often served chilled. This is distinct from sikhae, a similarly named fermented fish food.

Main ingredients

Cooked rice, barley malt and water; optional sugar

Ordering and serving

The rice grains are edible. Despite the rice-drink name, barley malt matters if you need to avoid barley.

Origins and changes

The traditional method uses malt from sprouted barley to sweeten rice. Once associated with holidays and banquets, sikhye is also served after meals and sold in bottles or cans.

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Multigrain powder drink · 미숫가루Sujeonggwa · 수정과

Sikhye

식혜

Main ingredients: Cooked rice, barley malt and water; optional sugar
Flavor and character: Barley malt breaks down cooked rice starch to make a sweet drink. Rice grains float in the pale liquid, which is often served chilled. This is distinct from sikhae, a similarly named fermented fish food.
How to eat it: The rice grains are edible. Despite the rice-drink name, barley malt matters if you need to avoid barley.

Read about this dish →

Multigrain powder drink

미숫가루

Main ingredients: Powdered cooked or roasted grains such as rice, barley and soybeans, water or milk; optional sugar or honey
Flavor and character: Cooked or roasted grains are powdered and mixed with water or milk. The drink has a toasted grain flavor and thickens as more powder is added. Soybeans, barley, oats and other additions vary between blends.
How to eat it: A café misutgaru latte may contain milk and sugar. Stir settled powder back in; ask about a water-based version for a lighter drink.

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