Sikhye, a traditional Korean drink, is one of the important traditional Korean drinks. However, this drink is not getting enough publicity, and foreign friends often don’t know it well. So this time, we’re going to learn about “Sikhye.”
Have you ever enjoyed a meal at a traditional Korean restaurant? Usually, a drink called Sikhye is served after a meal. Did this part attract your attention? You may not be used to it if you try it for the first time, but I think you can enjoy the unique taste of Sikhye if you try it a few times.
If you don’t have any experience with Sikhye, a traditional Korean drink, when you come to Korea for the first time, you may not realize it yet with the explanation so far. But now I’ll tell you how to taste sikhye! If you’ve never had sikhye at a Korean restaurant or a traditional restaurant, go to a nearby convenience store right now and find a drink that says “sikhye” in the refrigerator. This way, you can enjoy sikhye very easily.
a type of sikhye
- Andong Sikhye (Sikhye)
Andong Sikhye is mainly made and eaten in the northern part of Gyeongsang-do, such as Andong-si, Uiseong-gun, Cheongsong-gun, Yeongyang-gun, Yeongju-si, Bonghwa-gun, and Yecheon-gun, Gyeongsangbuk-do.
However, there is a difference in the method of making sikhye, which is commonly known, is made by boiling, while Andong sikhye is fermented without boiling.
And the basic base of Sikhye is included, and radish, ginger, and red pepper powder are essential, so the spicy, pungent, rich ginger, and fermented ginger of ginger and red pepper powder have completely different flavors that are hard to find in other regions.
Because it contains red pepper powder, it is eaten when you catch a cold using the warm properties of red pepper, and because it is made based on fermentation without boiling, there is actually a research result called lactobacillus bomb, so it is eaten to proliferate beneficial microorganisms in the intestine.
In addition, radishes are rich in digestive enzymes called Diastase, which helps break down carbohydrates, and Amylase, an enzyme that breaks down starch, and in addition, Andong Sikhye contains raw radishes as they are, so they are eaten for digestion after meals. It’s even more recommended for people who usually eat a lot of carbohydrates. - Seokgamju (Seokgamju)
It is a kind of sikhye made and drunk in the former Seonsan-gun area of Gumi-si, Gyeongsangbuk-do, and has a sweet and savory taste and a reddish color. Add malt, rice, and chaff, heat them over heat and drink them. - Canned Sikhye
Sikhye made from canned drinks, and the most famous is Paldo Birak Sikhye, which is also the first company to introduce yellow cans or wrappers. It seems a little withered now, but many companies once made sikhye by riding the sikhye craze, and several of them survived and are still making sikhye drinks. Representative examples include Lotte Banquet House Sikhye/Hometown House Sikhye, Haitai Big House Sikhye, Dongwon Jeong Sikhye, Anhwa Folk Sikhye, and Sky Cheong Sikhye.
Birak has changed the landscape of the Korean beverage market in the shortest period of time, achieving 200 billion won in sales as of November 30, 1995.
Sikhye, a traditional Korean drink, is a sweet drink that you drink after a meal. It is also called “rice persimmon” in Korean.
Sikhye is a traditional drink made by pouring malt powder into water. In some cases, mugwort (plant name) or medicinal herbs (plant name) are added. Pine nuts (name of tree seeds) or jujube are sometimes floated on top of Sikhye. Sikhye is also called “sweet liquor” depending on the region, but sweet liquor is an alcoholic beverage fermented using yeast. On the other hand, when the rice paste (eggs of each rice) is filtered from Sikhye and boiled down the solution in a pot, a sticky liquid is produced, which is called Grain Syrup.
Sikhye is a traditional Korean beverage with historical and cultural significance. Sikhye has been made since the Goryeo Dynasty and enjoyed drinking it during holidays and events.
Sikhye is a delicious and healthy drink. Sikhye is rich in nutrients such as protein and vitamin B because it is made by fermenting rice. Sikhye is effective in helping digestion and moisturizing your throat, lowering your body temperature in hot summer, and raising your body temperature in winter.
Sikhye goes well with traditional Korean cuisine. Sikhye is balanced with salty or spicy Korean cuisine because it has a sweet and refreshing taste. It is also said that drinking sikhye cools your mouth and makes you feel better.
If you want to eat traditional sikhye, it would be good to find a place that sells handmade sikhye. Handmade sikhye is made by fermenting rice and is healthy and delicious without additives or preservatives.
You can also order handmade sikhye online.
For friends who have not yet experienced the true taste of traditional Korean sikhye, I recommend you to taste it at least once.
