How to make Andong Sikhye
Andong Sikhye has red soup because it has red pepper powder. In addition, sikhye contains condiments such as ginger.. Unlike the sweet sikhye that we have often had, Andong sikhye has a pungent coolness. Therefore, it helps digestion and absorption, especially on Lunar New Year's Day, and I know that each house makes this Andong-style solution.
6 serving
Within 999 minutes
비바리
Ingredients
  • Sticky rice
    1kg
  • malt oil
    1kg
  • Ginger
    250g
  • Water
  • Radish
  • Night
  • jujube
  • pine nut
  • ship
  • Sugar
    100g
  • Red pepper powder
    little
Cooking Steps
STEP 1/6
Wash the rice and steam the rice. When steaming rice, add water to the top.
It doesn't matter if you cook it in a rice bowl, but you have to add a little bit of water and adjust it well. Shred or cut flat at night.
STEP 2/6
Radish is cut into very small pieces or finely shredded.
STEP 3/6
Cut pears like radishes or shred them finely. It would be nice to have a yakon.
STEP 4/6
Please prepare pine nuts.
STEP 5/6
Wrap the taffy in a cloth and knead it in water to settle the sediment, and then use only the upper water. Red pepper powder water is put in the taffy water, and red pepper powder comes out as soon as it is wrapped in cotton cloth and soaked or slightly kneaded. I'm going to put ginger juice in here.
STEP 6/6
If you mix the rice with the taffy water and leave it at a temperature of 40 degrees for about 5 hours, the rice grains will float.
You season it with organic sugar and put it in a cool place
Add radish, pine nuts, chestnuts, carrots, etc. And it's okay to put the radish in advance.
Cooking review
4.50
score
  • 796*****
    score
    I cooked and ate it
    2020-01-18 16:51
  • 435*****
    score
    It's 100 times better than the Andong Sikhye digestive medicine my mother told me about. I kept it in the refrigerator for a long time, but the more I eat it, the more I get attached to it
    2017-04-22 21:16
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