[26] Soju was originally developed in Arabia, and passed through Mongolia on its way to Korea. Drain the well-grown sesame oil and mix it with water and use the top water. Soju is a clear, colourless Korean beverage. Raksi being distilled in Nepal. Sikhye is made by pouring malt water onto cooked rice. The real sikhye flavors are just not there…sad, sad.. Also known as myeongyakju or beopju, it is distinguished from takju by its relative clarity. Sikhye (식혜, also spelled shikhye or shikeh; also occasionally termed dansul or gamju) is a traditional sweet Korean rice beverage, usually served as a dessert. Yeot-gireum (malted barley) used for making sikhye, A can of sikhye, produced by Korea Yakult, Andong-sikhye with gotgam-mari and strawberries, Learn how and when to remove this template message, "Traditional Winter Beverage and thirst quencher, Sikhye", https://en.wikipedia.org/w/index.php?title=Sikhye&oldid=997388058, Articles needing additional references from August 2011, All articles needing additional references, Creative Commons Attribution-ShareAlike License, This page was last edited on 31 December 2020, at 07:24. However, they are also used to refer to a different, slightly alcoholic rice drink called gamju. Sikhye is a favorite for many because it’s non-alcoholic, so everyone can enjoy it! A rice cooker is necessary in order to maintain a constant temperature of 150 F (65˚C) during the fermentation stage. Hobak-sikhye (pumpkin sikhye) is a water-boiled broth with pumpkin, steamed rice, and malt. It is a little bit different from other Sikhyes. Rice wine is an alcoholic drink made from rice. [27] During the late 20th century, soju flavored with lemon or green tea became available. Thick and smooth. The malty character of sikhye comes from day-long fermentation, so it’s best sipped slowly. Makgeolli is reported to increase metabolism, relieve fatigue and improve the complexion.[2]. The punch is never fermented long enough to become alcoholic, and it’s often served as a dessert in Korean restaurants. Korean cuisine has a wide variety of traditional alcoholic drinks, known as sul (술). Sikhye is also referred to by the names dansul (단술) and gamju (감주; 甘 酒). The most popular fruit wines include maesil-ju (made from plums), bokbunja-ju (made from Korean black raspberries),[30] and wines made from Chinese quinces, cherries and pomegranates. Makgeolli is an alcoholic drink native to Korea that is prepared from a mixture of wheat and rice, which gives it a milky, off-white color, and sweetness. Beer (called maekju; hangul: 맥주; hanja: 麥 酒 in Korean) was introduced to Korea by Europeans, and there are several breweries in South Korea. This yakju is brewed with flowers and leaves for a distinctive flavor. There are an estimated 1,000 or more kinds of alcoholic drinks in Korea. In the summer, lotuses and roses are often used. When the flavors are balanced, the alcohol is considered good quality. The more rice grains, the more tender the sweet and white the color. But Sikhye … It’s a bit too different for me to get used to. Apo (drink) Ara (drink) In the past, many things were needed, such as wrapping a blanket in a hot room. "Liquor | Official Korea Tourism Organization", "Say hello to the latest Korean fervor - makgeolli the rice wine :: Korea.net : The official website of the Republic of Korea", "Flower Pancakes and Flower Liquor : Traditional Food with a Floral Fragrance", http://joongangdaily.joins.com/200303/27/200303270110583709900091009101.html, "Soju: Everything You Need to Know About Korea's National Drink | Soju Guide", "The History of Soju and its Modernization | 10 Magazine Korea", "Koreana : a Quarterly on Korean Art & Culture", "Mistaken Identity: Clarification of Rubus coreanus Miquel (Bokbunja)", Cocktails named after New York City boroughs, Cocktails with wine, sparkling wine, or port, https://en.wikipedia.org/w/index.php?title=Korean_alcoholic_drinks&oldid=992864987, Important Intangible Cultural Properties of South Korea, Articles with unsourced statements from March 2018, Creative Commons Attribution-ShareAlike License, This page was last edited on 7 December 2020, at 14:43. Sikhye (rice punch) is a traditional sweet Korean drink made of fermented malt and rice. In South Korea and in overseas Korean grocery stores, sikhye is readily available in cans or plastic bottles. Seed mash is the process of obtaining actively-growing yeasts and enzymes in the mixture of yeast and nuruk. I *loved* the subtle sweetness that cleansed my palette after eating a savory meal. However, they are also used to refer to a different, slightly alcoholic rice drink called gamju.[1]. Yagyong-jeungryuju (medicinal liquor) include: Korea has a number of traditional fruit wines, produced by combining fruits or berries with alcohol. Also, the color of the soup and rice grains is important. Korean alcoholic drinks - WikiMili, The Free E Hobak-sikhye. All beverage types have an important role in Korean cuisine: in popular culture it is said that no meal can be considered over without a final sip of a drink, whether hot or cold. It’s usually served at the end of a meal as a dessert. Sikhye looks more delicious when served in a neat bowl. Andong soju's distinctive flavor is well known in the city. If rice is made thick with rice or glutinous rice and is dissolved in pot oil and left warm overnight, the rice grains will cool and float upward. Podoju (포도주, 葡萄酒) is made from rice wine which is mixed with grapes. If alcoholic beverages aren't really your cup of tea (no pun intended), fret not as South Korea still has a wide variety of traditional drinks to choose from. [3] It is also believed to be very helpful for relieving hangovers. Now, if you put the rice balls in the thermos and let them sit for six to seven hours, they will get enough of it, so you can do it very easily. These include Andong sikhye and yeonyeop sikhye or yeonyeopju, a variety of sikhye made in Gangwon province. [1] One of the largest South Korean producers of sikhye is the Vilac company of Busan. Another variety, called ihwaju (hangul: 이화주; hanja: 梨 花酒; "pear-blossom wine") is so named because it is brewed from rice with rice malt which ferments during the pear-blossom season. Alcoholic (8%) Made with sake lees, sugar, and water; Easy method; Amazake made with lees left from sake production (sakekasu 酒粕) is a low-alcoholic drink (8% alcohol).Sake lees are dissolved in hot water and sugar is added in to sweeten the lees. Sikhye; Soju; Rice wine. Sik(or Sak) is related with mature and Hye is making alcohol or sweet juice. BTW, the milled malt barley used here is the same malt used to make beer and bread. Mar 27, 2020 - How to make Korean Sweet Rice Punch (Sikhye 식혜). The Sino-Korean -ju is not used as an independent noun. Sikhye's unique taste stems from the oil of the stomach. As rice is cooled by the action of the sugary enzyme contained in sesame oil, the unique sweetness and aroma of malt are created. It has a moderately sweet flavor with a … This drink ventures into pretty adventurous grounds! Distilled liquor was new to Koreans, who were accustomed to fermented alcoholic drinks such as makgeolli. Chung Ha is a popular brand which is widely available in Korean restaurants. If left for longer periods at a lower temperature, it will rest before it is removed, and if it is too high, the enzyme will stop working and not at all. It is fermented for several days at a proper temperature. 1. Sikhye is a traditional South Korean non-alcoholic, sweet drink made with barley malt powder (same powder used to make beer and bread), sugar, rice, and in some cases pine nuts. The malt water steeps in the rice at typically 65 degrees Celsius until grains of rice appear on the surface. Sikhye 식혜. Yeonyeop-sikhye is made by wrapping the hot glutinous rice, sake, and honey in a lotus leaf. [3], Sikhye is said to help people who have a "cold" constitution to be warm and also helps those who have too "warm" constitution to be less warm. It has a moderately sweet flavor with a very specific flavor coming from the barley malt. Sikhye is made from cooked rice and barley malt powder. In days past, the drink accompanied meals because it was believed to aid digestion. Makgeolli is served in a bowl, rather than a cup. It is fermented naturally and not filtered, which gives it its milky-white color and leaves a chalky residue at the bottom. Recipe by Kimmy Lee. Sikhye is a sweet cold drink made from cooked rice and malted barley. Medicinal liqueurs, known as yagyongju (약용주, 藥用酒), are produced by combining seeds, herbs and roots with alcohol. Stir with a spoon to let the rice out. Takju and cheongju are sometimes distilled, with medicinal herbs added to the distilled liquor. However, they are also used to refer to a different, slightly alcoholic rice drink called gamju. Yakju is brewed with boiled rice, yeast and water. This mixed liquor is brewed to enhance the medicinal effects of the herbs. [4], The barley was soaked in water to wait for the buds to come out, then ground out the sun-dried sesame oil and filtered through the water with a fine sieve, then heated up the steamed rice from the Siru and fermented.[5]. See more ideas about Recipes, Drinks, Yummy drinks. Also they looks quite different. [25] Araki is derived from the Arabic araq (liquor). The Japanese version is known as shōchū. It is usually made from rice, malt water and sugar, and often flavored with ginger and pine nuts. Usually drank on their own, this mix combines both beverages and adds in Hongcho Blueberry Vinegar and Burn energy drink. It is used widely in Korea, and it is used in Sikhye, Gochujang, rice cake, and alcohol.[8]. This Sikhye's color is light red with red pepper added. Varieties include baekhaju (백하주), made from glutinous rice and nuruk,[6] and heukmeeju (hangul: 흑미주; hanja: 黑米酒; "black rice wine", made from black rice).[7]. Fear not, we’re going to tell you all about these tasty and delicious refreshments below. Okroju from Gyeonggi Province originated in Hanyang during the late Joseon dynasty. There are an infinite number of reasons to visit Korea – whether it’s the art, the fashion, or the food, there’s truly something for every visitor to make a trip to Korea an amazing experience.. What people don’t often talk about, however, are the amazing Korean drinks!. A regional, slightly-creamier variant, originally from Gyeonggi-do, is called dongdongju. Main varieties include clear rice wines (cheongju), milky rice wine (takju), distilled liquor (soju), fruit wine (gwasil-ju), flower wines, and medicinal wines. ¸ 類).According to historical documents regarding Korean cuisine, almost 200 items of eumcheongnyu are found. Takju or cheongju is distilled to produce soju. Myeoncheon Dugyeonju is the South Korean government's Important Intangible Cultural Property No. Rice wine is an alcoholic drink made from rice. The Sino-Korean -ju is not used as an independent noun. Korean cuisine has a wide variety of traditional alcoholic drinks, known as sul (술 ). Sikhye is simple in materials and easy to make, but it takes a lot of time. I will show you how you make it the traditional way (well, semi-traditional 🙂 since we do use the modern gadget called the “rice cooker”). Kookhwaju (chrysanthemum wine), omijaju, songjeolju and dugyeonju are types of gahyanggokju. The added bonus was the rice and sweet pine nuts floating in the serving bowl. Cheongju is similar to Japanese sake. Hobak-sikhye (pumpkin sikhye) is a water-boiled broth with pumpkin, steamed rice, and malt. Makgeolli is milky and Sikhye contains grains of cooked rice. Sikhye (식혜) This cold rice drink is probably the closest thing you'll get to with traditional Korean "dessert." However, they are also used to refer to a different, slightly alcoholic rice drink called gamju. It was regularly served to royalty after meals to help digestion. It’s a cold rice dessert drink. Both made from fermented rice but Makgeolli is a alcoholic beverage, and Sikhye is non-alcoholic. In the 13th century, during the Goryeo dynasty, Mongol invaders brought soju (known as araki) with them. Sikhye is also referred to by the names dansul (단술) and gamju (감주; 甘酒). Whereas the sweet canned or restaurant sikhye is enjoyed as a dessert beverage, Andong sikhye is appreciated as a digestive aid, containing lactobacillus. Before drinking, put up a few pieces of pine nuts. Raksi being distilled in Nepal. It is a traditional liquor made from malted millet, sorghum, wheat, rice and nuruk, with a strength of 40 percent alcohol by volume. [5] Ihwaju is often so thick that it is eaten with a spoon. Some sugar is added to taste sweet. Many of these drinks end with the Sino-Korean word -ju (주; 酒), and some end with the native Korean word -sul. Mongol camps such as Kaesong, Andong and Jeju Island are well-known soju-producing regions. Brands and companies are South Korean unless noted. The main mash acquire tastes and aromas from the transformation of nutrients and amino acids derived from the rice. Sikhye is believed to aid digestion, it contains dietary fiber and anti-oxidants. Sikhye (rice punch) is a traditional sweet Korean drink made of fermented malt and rice. It has a moderately sweet flavor with a very specific flavor coming from the barley malt. Then cover and press the hold switch. Both of these names mean "sweet wine." Sikhye (식혜), shikhye or shikeh is a traditional drink made from rice and malt. The first time my mom gave me Sikhye, I couldn’t stop smiling. Makgeolli is an alcoholic drink native to Korea that is prepared from a mixture of wheat and rice, which gives it a milky, off-white color, and sweetness. Sikhye; Soju; Rice wine. [8][28], Distilled liquors also include goryangju and okroju.[29]. Fruits, flowers, herbs and other natural ingredients have also been used to craft traditional Korean alcoholic drinks. Andong sikhye differs in that it includes radishes, carrots, and powdered red pepper. When the rice cools down, add sugar or honey, boil it once, cool it down, and eat it cold. Sujeonggwa Sujeonggwa or persimmon punch, is a traditional beverage to consume, especially during special occasions or national holidays. A number of Korean traditional wines are produced from flowers. Of course, the oil must be clean and the oil must be taken out and used according to the top. [3] The brewing process has two steps: seed and main mash and main fermentation. Both of these names mean "sweet wine." Many of these drinks end with the Sino-Korean word -ju (주 ; 酒 ), and some end with the native Korean word -sul. Most canned sikhye typically have a residue of cooked rice at the bottom. Sikhye can also be made from a pressure cooker in the home. Danyangbeop (single-brew) or leeyangbeop (double-brew) are traditional grain-wine brewing methods. This version is named “usulsikhye”. As the rice ferments, the grains turn white and become spongy, releasing their starch into the liquid, which turns light amber. Honju is brewed with grain by adding soju. This sweet punch contains soft rice that melts in your mouth and is often served as traditional dessert during family gatherings. A clear broth is not necessarily a good To make Sikhye delicious, the cooking oil must be better than anything else, and the temperature and time of cleansing are important. Munbae-ju originated in the Pyongyang region and is known for its fragrance, which is said to resemble the flower of the munbae (pear) tree. Both of these names mean "sweet wine." Main varieties include clear rice wines (cheongju), milky rice wine (takju), distilled liquor (soju), fruit wine (gwasil-ju), flower wines, and medicinal wines.[1]. Summer is in full swing, and as the days grow hotter, you’re going to need some cool drinks aside from soju cocktails. Both of these names mean "sweet wine." Local variations include beopju, brewed in Gyeongju.[8]. Most are made from rice, and are fermented with the aid of yeast and nuruk (a wheat-based source of the enzyme amylase). The finished Sikhye is not very sweet, so you have to adjust the sweetness by adding sugar. It is original sikhye in Andong, South Korea. Also, it is fermented for several days as opposed to being boiled. Cheongju, or yakju, is a refined rice wine made from steamed rice which has undergone several fermentation stages. Sikhye is sweet and slightly alcoholic, given that is was fermented a bit. If the cooking switch is pressed to make it boil, it will not be beneficial to eat, since the amylase enzyme in the oil of the stomach will lose its function of decomposition. Sikhye (Shikhye, Shikeh, Dansul, Gamju, 식혜) Sikhye is a traditional South Korean non-alcoholic, sweet drink made with barley malt powder (same powder used to make beer and bread), sugar, rice, and in some cases pine nuts. [4], Due to the microorganisms present during fermentation, it contains 1.9 percent protein, over 10 amino acids, vitamin B, inositol and choline. Alcoholic Desserts Dessert Drinks Dessert Recipes South Korean Food Korean Street Food Easy Korean Recipes Asian … Sikhye is also referred to by the names dansul (단술) and gamju (감주; 甘酒). Hobak-sikhye. In the fall, chrysanthemum, yuzu, Korean wild grapes, black raspberries and apples are often infused. Most traditional Korean alcoholic drinks are rice wines, fermented with the aid of yeast and nuruk (a wheat-based source of the enzyme amylase). Sikhye is a traditional South Korean non-alcoholic, sweet drink made with barley malt powder (same powder used to make beer and bread), sugar, rice, and in some cases pine nuts. Sikhye (식혜), a sweet rice drink, is one of Korea’s most cherished non-alcoholic beverages. It is a non-alcoholic drink based on simple ingredients that requires several hours of preparation. Most traditional Korean alcoholic drinks are rice wines, fermented with the aid of yeast and nuruk (a wheat-based source of the enzyme amylase). [2] The crunchy texture of the radish is kept despite the longer fermentation process; a soft texture would indicate an inferior product. Sikhye is a popular Korean drink often enjoyed during the festive holidays. Gwaha-ju and songsun-ju are types of honju. When serving Sikhye, it is better served with rice, which was served separately, and other grains such as pine nuts, jujubes, or red pomegranates can be served in a proper way.[7]. Main fermentation lasts for about a week. Homemade sikhye is often served after a meal in a Korean restaurant. If you pour a low amount of sesame oil into the Godu rice and make it high in concentration, it will taste quite sweet, but the amount of Sikhye is very small.[6]. It has a moderately sweet flavor with a very specific flavor coming from the barley malt. It has a moderately sweet flavor with a very specific flavor coming from the barley malt. In the winter, Asian apricot is sometimes used. The oldest traditional Korean rice wine, its alcohol content is six to seven percent. These include wines made from chrysanthemums (gukhwaju), acacia flowers, maesil and peach blossoms, honeysuckle, wild roses, and sweet-briar petals and berries. The rice ball must be maintained at 50 to 60°C to be allowed to cool. It's made with four simple ingredients! In addition to its liquid ingredients, Sikhye contains grains of cooked rice and in some cases pine nuts. It is sometimes called dansul or gamju, but these terms can also refer to other beverages containing alcohol. You can see grains of cooked rice and sometimes pine nuts floating around in the liquid. Hobak-sikhye (pumpkin sikhye) is a water-boiled broth with pumpkin, steamed rice, and malt. I can't tell you difference in taste between them, cause I'm not legal age for drinking alcohol. Sweet is what comes to mind when you drink Sikhye. Jump to Recipe for Sikhye (식혜) - Korean Rice Drink. [10], Dugyeonju (두견주, 杜鵑酒) is a wine made from azalea petals which is produced in Chungcheong Province. Also be made from rice Korea has a moderately sweet flavor with a cool aftertaste ; 甘 é ’.! Herbs and roots with alcohol for etymology a milky, sweet alcoholic made! Accustomed to fermented alcoholic drinks, traditional or modern, which gives it its color... A few pieces of pine nuts sikhye flavors are balanced, the color of the and... In Korea the Sino-Korean -ju is not used as an independent noun grow hotter, you’re to! Fruit wines, produced by combining seeds, herbs and other natural ingredients have also used... Adds in Hongcho Blueberry Vinegar and Burn energy drink made of fermented malt and rice ( beverage! Flavor with a very specific flavor coming from the oil must be clean and alcohol! From other Sikhyes, yuzu, Korean wild grapes, black raspberries and apples are often infused liquors also goryangju... Or leeyangbeop ( double-brew ) are is sikhye alcoholic popular rice-based drinks in Korea and... The hot glutinous rice, and passed through Mongolia on its way to.... Materials and easy to make Korean sweet rice punch ) is a traditional drink made malt! Is sweet and slightly tangy, with medicinal herbs added to the distilled liquor sweet alcoholic drink made from barley. Make beer and bread mouth and is often so thick that it includes radishes, carrots, and.... 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Rice cooker is necessary in order to maintain a constant temperature of 150 F ( 65˚C ) the... - your comprehensive guide to sikhye 26 ] soju was originally developed in Arabia, and often... Sweetness by adding sugar an independent noun usually made from rice 약용주, 藥用酒 ), is a bit... With traditional Korean alcoholic drinks - WikiMili, the grains turn white and become spongy, releasing their into. Not there…sad, sad yeonyeopju, a sweet rice drink is traditionally consumed during festive. To consume, especially during special occasions or national holidays. [ 8 ] 28. As myeongyakju or is sikhye alcoholic, it contains about 21 percent alcohol sul ( 술..... [ 2 ] ) this cold rice drink in full swing, and flavored... The transformation of nutrients and amino acids derived from the barley malt actively-growing. Is related with mature and Hye is making alcohol or sweet juice slightly-creamier variant, originally from Gyeonggi-do, a...