Sikhye
| Korean spelling | |
|---|---|
| Korean alphabet : | 식혜 |
| Hanja : | 食 醯 |
| Revised Romanization : | sikhye |
| McCune-Reischauer : | sikhye |
Sikhye (also written shikhye or shikeh ; sometimes also known as dansul or gamju ) is a traditional sweet rice drink from Korea that is usually served as a dessert. In addition to its liquid components, sikhye often contains cooked grains of rice and sometimes pine nuts .
Sikhye is prepared by pouring malt water over boiled rice. The rice is soaked in about 65 ° C hot malt water until the first grains of rice appear on the surface. Then the liquid is carefully sieved and boiled again with sugar . Often ginger or jujube are also added to vary the taste. The drink is served chilled.
In South Korea , and in Korean grocery stores around the world, Sikhye is available pre-cooked in cans or plastic bottles and is sold with a dreg of cooked rice. Homemade sikhye is often served after a meal in Korean restaurants.
There are different regional variations of the drink. In the Andong area, for example, Sikhye is prepared with radish , carrot and red chili powder and then fermented for several days . While sugared Sikhye is often drunk for dessert, Sikhye from Andong is often said to have a digestive effect.
Names
Sikhye (식혜; 食 醯) is also known as dansul (단술) or gamju (감주; 甘酒 ). Both names mean "sweet wine". However, there is a risk of confusion, as gamju also refers to a weakly alcoholic rice drink.
See also
Web links
- A recipe (English)