(also spelled shikhye
; also occasionally termed dansul
) is a traditional sweet Korean rice
beverage, usually served as a dessert
. In addition to its liquid ingredients, sikhye
also contains grains of cooked rice, and in some cases pine nuts
is made by pouring malt
water onto cooked rice. The malt water steeps in the rice at typically 150 degrees Fahrenheit until grains of rice appear on the surface. The liquid is then carefully poured out, leaving the rougher parts, and boiled with sugar. Ginger
are often added for additional flavor. It is served chilled.
In South Korea and in Korean grocery stores wherever Korean communities are found, sikhye
is readily available in cans or plastic bottles. One of the largest South Korean producers of sikhye
is the Vilac
company of Busan
. Atypical of most canned beverages, each can has a residue of cooked rice at the bottom. Homemade sikhye
is often served after a meal in a Korean restaurant.
There are several regional variations of sikhye. These include Andong sikhye and yeonyeop sikhye or yeonyeopju, a variety of sikhye made in Gangwon province. Andong sikhye differs in that it also includes radishes, carrots, and powdered red pepper. Also, it is fermented for several days as opposed to one. It is important to note that the crunchy texture of the radish is kept despite the longer fermentation process, since a soft texture would indicate an inferior product. Whereas the sweet canned or restaurant sikhye is enjoyed as a dessert beverage, Andong sikhye is appreciated as a digestive aid.
is also referred to by the names dansul
(단술) and gamju
). Both of these names mean "sweet wine." However, they are also used to refer to a different, slightly alcoholic rice drink called gamju