Served on special occasions, Sikhye (Korean Rice Punch) is a popular Korean drink that’s rich with malted barley flavor and moderately sweetened with cane sugar. Once you try it, you’ll never forget the refreshing and earthy taste of this traditional Korean drink!
If you’ve never heard of Sikhye (Korean Rice Punch), it’s an old fashioned, traditional Korean festival drink made with fermented malted barley flour, accented with ginger and sweetened with pure cane sugar.
In the past, it was commonly served during Korean festive holidays – like Lunar New Year’s Day or Korean Thanksgiving Day. But now, it’s a drink that’s enjoyed year-round, by anyone that likes that deep and earthly barley taste.
What Does Sikhye Taste Like?
Sikhye has some unique flavor notes due to the fermented malted barley and ginger. It imparts a slight hoppy taste – kind of like a light IPA (without the alcoholic taste) or a wheat barley brewed tea.
Key Elements Of This Recipe
- Korean Malted Barley Flour : Be sure to get the Korean version – other types of malted barley flour don’t seem to produce the same type of flavor profile.
- Pure Cane Sugar: For that authentic sikhye taste, try to use real cane sugar
The Ingredients for Sikhye (Korean Rice Punch)
- 200 grams Malted Barley Flour (Yeotgireum, 엿기름 가루)
- 1 cup Pure Cane Sugar
- 14 cups Water
- 1 cup Short Grain White Rice (steamed)
- Pine Nuts (optional, for garnish)
- Dried Jujubes (optional, for garnish)
The Equipment Needed
- Rice Cooker (or Instapot/Crockpot)
- Large Mixing Bowl
How To Make Sikhye (Korean Rice Punch)
Take your malted barley powder and place it into your large mixing bowl.
Then add in your water and give everything a good stir. Let the mixture sit for about 2 hours.
After 2 hours, strain the liquid into your rice cooker pot and add in your cooked white rice.
Next, place the rice cooker pot into the rice cooker and set the cooker to the warm setting. Let it sit for about 6 hours to ferment.
After 6 hours, you should see a handful of white rice kernels floating on top of the mixture. At that point, strain the liquid into a large pot, separating the white rice.
Rinse the white rice under cold water and store in a jar filled with fresh cool water. (Make sure there is enough water in the jar to completely submerge the rice.)
To the strained liquid in the large pot, add in your white cane sugar and slices of ginger – then place the pot on the stove over high heat. Bring to a boil, stirring every 2 minutes to fully dissolve the sugar.
Pro Tip: As it boils, you may notice some foam accumulating at the surface – be sure to skim off this foam with a spoon.
After it has boiled for about 10 minutes – remove from the heat and let it cool to room temperature. Then place the finished sikhye in a large pitcher or jug and place it in the fridge for at least 3 hours.
Once it has chilled for 3 hours, you are ready to serve!
How To Serve Sikhye (Korean Rice Punch)
While sikhye was traditionally served in small wine bowl in Korea, nowadays, it’s common to see this Korean rice punch served in wide-mouthed wine glasses.
Simply pour some of your sikhye into your wine glass, and then add a spoonful of the braised white rice (which we stored in a separate jar previously) and give it a good mix.
Garnish with some sliced jujubes and pine nuts and serve chilled!
If you liked this recipe, you’ll love these too:
Sikhye (Korean Rice Punch)
Equipment
- Rice Cooker
Ingredients
- 200 grams Malted Barley Flour, (Yeotgireum, 엿기름 가루)
- 1 cup Pure Cane Sugar
- 14 cups Water
- 1 cup Short Grain White Rice, (steamed)
- Pine Nuts, (optional, for garnish)
- Dried Jujubes, (optional, for garnish)
Instructions
How To Make Sikhye (Korean Rice Punch)
- Take your malted barley powder and place it into your large mixing bowl.
- Then add in your water and give everything a good stir. Let the mixture sit for about 2 hours.
- After 2 hours, strain the liquid into your rice cooker pot and add in your cooked white rice.
- Next, place the rice cooker pot into the rice cooker and set the cooker to the warm setting. Let it sit for about 6 hours to ferment.
- After 6 hours, you should see a handful of white rice kernels floating on top of the mixture. At that point, strain the liquid into a large pot, separating the white rice.
- Rinse the white rice under cold water and store in a jar filled with fresh cool water. (Make sure there is enough water in the jar to completely submerge the rice.)
- To the strained liquid in the large pot, add in your white cane sugar and slices of ginger – then place the pot on the stove over high heat. Bring to a boil, stirring every 2 minutes to fully dissolve the sugar.
- Pro Tip: As it boils, you may notice some foam accumulating at the surface – be sure to skim off this foam with a spoon.
- After it has boiled for about 10 minutes – remove from the heat and let it cool to room temperature. Then place the finished sikhye in a large pitcher or jug and place it in the fridge for at least 3 hours.
- Once it has chilled for 3 hours, you are ready to serve!
How To Serve Sikhye (Korean Rice Punch)
- While sikhye was traditionally served in small wine bowl in Korea, nowadays, it's common to see this Korean rice punch served in wide-mouthed wine glasses.
- Simply pour some of your sikhye into your wine glass, and then add a spoonful of the braised white rice (which we stored in a separate jar previously) and give it a good mix.
- Garnish with some sliced jujubes and pine nuts and serve chilled!
Nutrition
*Nutritional information is just an estimate derived by an online calculation tool.
FAQ
What is sikhye in Korean?
Sikhye (Korean Rice Punch) is an old fashioned, traditional Korean festival drink made with fermented malted barley flour, accented with ginger and sweetened with pure cane sugar.
What does sikhye taste like?
Sikhye has some unique flavor notes due to the fermented malted barley and ginger. It imparts a slight hoppy taste – kind of like a light IPA (without the alcoholic taste) or a wheat barley brewed tea.
Does sikhye contain alcohol?
No, sikhye is a non-alcoholic drink.
Colleen
This sounds like a fun project that I would like to try. Thanks for sharing this recipe!
Umamiology
Let me know how it goes when you try it!
Charah
I’ll try this recipe soon. Thanks for sharing!
Umamiology
Hope you like it!
Andrea
I’m fascinated by the flavors in this Korean rice punch. I simply must try it very soon.
Umamiology
Let me know how you like it!
Carrie Robinson
I have never heard of this before, but I am definitely intrigued. 🙂 Would love to try this soon!
Umamiology
Yes – it’s amazing when you try it!
Sara Welch
This was such a unique and unexpected recipe that does not disappoint! Easy, cool and refreshing; definitely, a new favorite recipe!
Umamiology
Glad you like it!
Jamie
I’ve tried many sikhye recipes online and this one is the best! It produced the authentic flavor that I remember from Korea.
Umamiology
Yes, it’s a flavor you can’t forget!
Naelle
Woah, that’s an interesting drink! I’m intrigued and want to try! I’ll see if my local Asian grocer has jujubes.
Umamiology
It would even work without jujubes!
Vanessa
I have never heard of this drink before and am so excited to try it soon!
Umamiology
Let me know how you like it!
Paula
Such a huge hit at our party today! Drinking it was an experience and we all enjoyed it!
Umamiology
Glad you all enjoyed it!
Lauren
I made this for a cocktail party and it was a hit! I’ve never had a drink like this before and the taste was so interesting.
Umamiology
Glad your party liked it!
Gabby
This was such an interesting process. I really enjoyed trying something new and the Sikhye is so refreshing and delicious!
Umamiology
So glad you enjoyed it!
Claudia Cristina Ciorteanu
Sikhye, the Korean rice punch, sounds refreshing and unique! Can’t wait to learn more about it. Thanks for sharing this interesting recipe!
Umamiology
Yes, sikhye is definitely refreshing!
Lauren
Came across this recipe and make it to pair with a Korean-inspired dinner. We really enjoyed it – was definitely more unique. I would make this again the next time we make Korean food.
Umamiology
Yes – it pairs so well with Korean food!