the act of kneading rice and malt oil
Cup Metered Beer Cup (250 ml)
300g of malt oil
700g of non-glutinous rice
Baecheong Beer Cup 2 Cups 500 ml
4L of water (4L of water in malt oil)
The rice that will make sikhye
I'm going to cook it Let's soak the rice
for about 30 minutes to an hour
with malt in one's cotton pocket
If you soak it in 2L of water, the malt water
It's very smooth and comes out nicely
So I put it in a cotton bag or cloth
I recommend you to call me
Soaked for 30 minutes to an hour
You have to knead the malt with your hands
It keeps the malt water coming out
When you make sikhye, use your hands
After you hit it, it calms down
I only use water from the stomach, so I'll rub it well
You have to water the malt
So that you can drink sikhye
I have it.
And when you squeeze it, you only squeeze it with your hands
I drank it and put it on the tray
If you squeeze it, your arms won't hurt
It's going to be salty, so please keep that in mind
And for sikhye, you have to squeeze the malt water
It doesn't come out very well. It's very clear
If you squeeze it once, the water for sikhye
Since it's not coming out, I'll put 2L of water like when it's getting so
Pour more and pat it repeatedly
Squeeze it on a strainer tray
So, it's a product that goes into malt
4L of water goes in Now
If you're done squeezing the malt water
Let the malt go down for two hours
I'll let it
Sikhye only uses water from the stomach
You need to let it sink for a long time to make it clear
It's very clean

Pour malt water into the rice
When the water on Sikhye subsides
With the rice that I made beforehand
Stir it gently so that it seeps in
Shake it off. And then
Just pour 3L of water on top of sikhye
And throw away the remaining 1L of sediment
Please give it to me So when I make sikhye
Only 3L of malt water goes in
And lastly, instead of sugar
Half a cup of beer (125 ml)
Put it in. Like sugar
The sikhye, which will take 8 hours, is because of my stomach
It's done in 4 years And
If you don't do it, you can have two pears
If you grind it and add juice, it's like pear syrup
You can do it in this case
If you add 2 tablespoons of sugar and soak the sikhye
It is possible. The time has been shortened
It sounds good. When you make sikhye
Please keep in mind.

Add sikhye and boil it
2L of bottled water
I checked and found out that Sikhye was delivered in 4 hours
It's done Now, Sikhye
There are a lot so I have to boil it for you
It's too dark to boil
Pour 2L and stir well
Lastly, one and a half cups (375ml)
Put the leftover pear syrup in the pot
I'll boil it's boiling
If it boils hard before it boils
The grain of rice is heavy, so it sinks
I'll put some rice grains in advance
Wash it in cold water and put it in the refrigerator
Every time a customer comes in
If you add rice grains, please add rice grains
It's good because it's alive and delicious
First, on high heat
You can boil it

Boil sikhye and cool it down
I made sikhye with pear syrup
It creates a lot of foam Sikhye (sweet rice drink)
If you want to make it clear and clean, add some foam
You have to remove all of them
When sikhye boils, turn on the heat
Don't turn it off. Boil it for 10 more minutes
It tastes better. Please keep that in mind
If you cool it down for 30 minutes to an hour
It is possible. And when sikhye boils, the rice grains
It all comes alive. After cooling it down, the rice grains
It's heavy, so I change seats So, before
As I told you, I prepared it separately
I recommend it
You can drink the cold Bae Sikhye right away
Put it in the refrigerator and eat it cool
It tastes even better
Try it and if it's not sweet
Adjust the seasoning with sugar or green
Bae Sikhye is a natural digestive medicine
It's better to eat when you can't digest
The rice grains that I put out earlier... When a customer comes
When you want to eat rice grains, you can ride it well
It's good to add rice grains BABAL, please
I recommend that you put it aside
Lastly, when you drink Sikhye
Cut the jujube into flower shapes and put it on top
It's good to eat and look at
Bae Sikhye made with Bae Cheong is done
Thanks for watching. Our sikhye
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