Kim Dae-seok's Old-Fashioned Sikhye
A traditional sikhye made by fermenting the clear top water of malt barley and fluffy rice in a rice cooker on keep-warm mode, then boiling with ginger and raw sugar.
Ingredients needed 20 servings
Recipe
Cooking tips
- Using a fine cotton cloth bag rather than a coarse hemp bag makes it easier to strain out the malt barley solids.
- Do not add the settled sediment to the rice cooker, or the liquid will become cloudy.
- Use the keep-warm mode on the rice cooker; do not use the cook mode.
- Soaking some rice grains separately in ice water and refrigerating them makes them easy to float on top when serving.
Recommended for
- Those who want to follow the original chef's recipe.
- Those looking for an old-fashioned sikhye to share with family.
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