Sikhye (, also spelled shikhye or shikeh; also occasionally termed dansul or gamju) is a traditional sweet Korean rice beverage, usually served as a dessert. It is a popular beverage in South Korea, often found in the beverage sections of convenience stores. It is a drink made by fermenting rice with malt to give it a sweet taste.
Preparation
Sikhye is made by pouring
malt water onto cooked rice. The malt water steeps in the rice at typically 62 degrees Celsius until grains of rice appear on the surface. The liquid is filtered and boiled until it gets sweet enough (no sugar is added to this drink).
In South Korea and in overseas Korean grocery stores, sikhye is readily available in cans or plastic bottles.
The method of making sikhye is to first measure the malt properly, put the skin in warm water, wash it, strain it through a fine sieve, and then let the water settle. Grow it in the ground and water it occasionally.
Regional variations
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 includes
Korean radish,
, and powdered red pepper. Also, it is fermented for several days as opposed to being boiled.
The crunchy texture of the
Korean radish is kept despite the longer fermentation process; 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, containing
lactobacillus.
Names
Sikhye is also referred to by the names
dansul () and
gamju (감주; ). Both of these names mean "sweet wine" and are also used to refer to a
dansul.
Hobak-sikhye
Hobak-sikhye (pumpkin sikhye) is a water-boiled broth with pumpkin, steamed rice, and malt. It is fermented for several days at a proper temperature. Some sugar is added to taste sweet.
Andong sikhye
It is original sikhye in
Andong, South Korea. It is a little bit different from other Sikhyes. This Sikhye's color is light red with red pepper added.
Though also made with rice, it is left to ferment naturally rather than rushed through the process using the boiling method. Sikhye, especially the type enjoyed in this city but also the most common variety, is high in probiotic bacteria.[ Sikhye - Kocis]
Yeonyeop-sikhye
Yeonyeop-sikhye is made by wrapping the hot glutinous rice, sake, and honey in a lotus leaf. Before drinking, put up a few pieces of pine nuts.
File:Hobak-sikhye.jpg|alt=Hobak Sikhye| Hobak Sikhye
File:Andong-Sikhye gotgam-mari strawberries.jpg|alt=Andong Sikhye with gotgam-mari and strawberries|Andong Sikhye with gotgam-mari and strawberries
Effects
Sikhye is believed to aid
digestion, as it contains dietary fiber and
Antioxidant. It was regularly served to royalty after meals to help digestion.
Sikhye is said to help people who have a "cold" constitution to be warm and also helps those who have too "warm" constitution to be less warm.
Origin of the word
Sikhye is a word that does not exist in China or Japan, but rather a Korean word similar to "shikhye" with similar pronunciation and meaning. Sik (or Sak) is related with mature and Hye is making alcohol or sweet juice. These two words were combined to form. However, there is not yet a solid literary basis for etymology.
Preparation
Barley is sprouted in water, then ground, filtered, and fermented.
the barley is made into grounded and fermented food
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See also
External links
