making sweet sikhye
Preservative, colorless, additive-free homemade sikhye!!!
6 serving
Within 999 minutes
센
Ingredients
  • malt oil
    2cup
  • Water
    7~10cup
  • Ginger
    1piece
  • white rice
    2cup
  • Water
    2cup
  • Sugar
    1~2cup
Cooking Steps
STEP 1/10
First, put the malt in a large bowl and pour water to soak the malt for about an hour. Drain the soaked malt and prepare.
STEP 2/10
Pour a cup of water into the soaked malt and squeeze it out like washing it with your hands.
STEP 3/10
When it comes out white, sieve it in a bowl and filter out the malt to get the malt water. Repeat 3 to 4 times to collect malt water 7 to 10 times.
STEP 4/10
When the malt water is collected like this, let it sit for about an hour so that the sediment (starch) subsides underneath.
STEP 5/10
Cook the rice while the sediment settles. Pour water into the pre-soaked spicy rice or glutinous rice and cook it very thoroughly.
STEP 6/10
When the rice is cooked, filter out the prepared malt water and pour it into the cooked rice and mix it well.
STEP 7/10
When rice and malt water are mixed, put them in a rice bowl and let them cool for about 3 hours.
STEP 8/10
When you open it after 3 hours, if the rice grains float like this, it is well fermented, so stop warming and take it out.
STEP 9/10
Transfer sikhye to a large pot, add ginger and sugar, and boil it until it boils. (Add or subtract sugar to your liking. Before boiling, take a small amount of rice separately and rinse with cold water, pour bottled water, and refrigerate.) Allow to cool completely and refrigerate.
STEP 10/10
This is fermented rice stored separately, and if you put a spoonful of rice before making sikhye, the rice grains will float beautifully in sikhye. This is a tip from my grandmother
Cooking review
4.67
score
  • 609*****
    score
    It's easy to see and memorize. I worked hard on it
    2024-06-13 14:00
  • 327*****
    score
    . Why doesn't my sikhye have rice grains.. I should try harder next time^^
    2017-05-19 08:40
  • 286*****
    score
    I tried to copy it deliciously. It's easier than I thoughtK I think I'll be able to cook it often~~~
    2017-02-01 19:33
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