Yoon Yi-ryeon's Barley Sikhye
A traditional barley sweet drink made by fermenting flat barley rice with concentrated malt water, delicately sweetened with licorice root and ginger.
Ingredients needed 6 servings
Recipe
Cooking tips
- Barley is heavier than rice, so even after fermentation the grains may not float well. The sikhye is ready when the grains feel soft and crumble without sliminess.
- Adding raw sugar early allows the sweetness to penetrate the barley grains during fermentation.
- After making sikhye, thoroughly clean the rice cooker's rubber gasket to prevent the next batch of rice from spoiling.
- Using too much licorice root can make it excessively sweet, so stick to 3 pieces. If more sweetness is needed after cooling, adjust with sugar.
Recommended for
- Those seeking a nutty, subtly sweet traditional sikhye instead of artificial sweetness.
- Those who enjoy the deep, nutty flavor of barley.
- Those who want to enjoy a refreshing traditional summer beverage.
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