This Man's Cook Cha Seung-won Sikhye
A traditional sikhye made cleanly using an electric rice cooker and malt oil tea bags, enhanced with ginger aroma
Ingredients needed 6 servings
Recipe
Cooking tips
- When fermenting the rice, avoid high temperatures—always maintain the 'warm' setting, never the 'cook' setting.
- Boiling the ginger together helps refine the distinct malt oil aroma, resulting in a much more refined and luxurious flavor.
- Adjust sweetness to taste by varying the amount of sugar added at the end.
Recommended for
- Those who want to easily make a fail-proof traditional sikhye at home using tea bags.
- Those who enjoy a clean, refreshing drink with a delicate hint of ginger aroma.
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