{{Short description|Korean rice-malt drink}} {{Italic title}}{{more citations needed|date=August 2011}} {{Infobox Korean name/auto |image=File:Korean.food-Sikhye-01.jpg |caption=''Sikhye'' served in a bowl |hangul=식혜 |hanja=食醯 }} {{Korean cuisine}} '''''Sikhye''''' ({{Korean|hangul=식혜}}, also spelled '''''shikhye''''' or '''''shikeh'''''; also occasionally termed '''''dansul''''' or '''''gamju''''') is a traditional sweet Korean rice beverage, usually served as a dessert. It is a popular beverage in South Korea, often found in the beverage sections of convenience stores. It is a drink made by fermenting rice with malt to give it a sweet taste.<ref name=":0">{{Cite web |script-title=ko:[한국민족문화대백과사전, 식혜] |url=https://encykorea.aks.ac.kr/Article/E0032592}}</ref> In addition to its liquid ingredients, ''sikhye'' contains grains of cooked rice and in some cases pine nuts.<ref name=KTO /> It is similar to the Chinese ''jiuniang'' and Japanese ''amazake''.
==Preparation== ''Sikhye'' is made by pouring malt water onto cooked rice. The malt water steeps in the rice at typically 62 degrees Celsius until grains of rice appear on the surface. The liquid is filtered and boiled until it gets sweet enough (no sugar is added to this drink).
In South Korea and in overseas Korean grocery stores, ''sikhye'' is readily available in cans or plastic bottles.<ref name=KTO>{{cite web|title=Traditional Beverages|url=http://asiaenglish.visitkorea.or.kr/ena/CU/CU_EN_8_1_3_3_5.jsp|publisher=Korea Tourism Organization|access-date=24 April 2013|archive-date=16 September 2016|archive-url=https://web.archive.org/web/20160916103049/http://asiaenglish.visitkorea.or.kr/ena/CU/CU_EN_8_1_3_3_5.jsp|url-status=dead}}</ref> One of the largest South Korean producers of ''sikhye'' is the Vilac company of Busan. Most canned ''sikhye'' typically have a residue of cooked rice at the bottom. Homemade ''sikhye'' is often served after a meal in a Korean restaurant.
The method of making sikhye is to first measure the malt properly, put the skin in warm water, wash it, strain it through a fine sieve, and then let the water settle. Grow it in the ground and water it occasionally.<ref name=":0" />
==Regional variations== There are several regional variations of ''sikhye''. These include Andong ''sikhye'' and ''yeonyeop sikhye'' or ''yeonyeopju'', a variety of ''sikhye'' made in Gangwon province. Andong ''sikhye'' differs in that it includes radishes, carrots, and powdered red pepper. Also, it is fermented for several days as opposed to being boiled.<ref>{{cite web |url=http://www.hansik.org/zh/restaurant/recommendRestaurantView.do?fboardId=1075 |title=All about Korean Food |publisher=Hansik.org |access-date=2011-11-09 |url-status=dead |archive-url=https://web.archive.org/web/20120402111719/http://www.hansik.org/zh/restaurant/recommendRestaurantView.do?fboardId=1075 |archive-date=2012-04-02 }}</ref> The crunchy texture of the radish is kept despite the longer fermentation process; a soft texture would indicate an inferior product. Whereas the sweet canned or restaurant sikhye is enjoyed as a dessert beverage, Andong sikhye is appreciated as a digestive aid, containing lactobacillus.
==Names== ''Sikhye'' is also referred to by the names ''dansul'' ({{Korean|hangul=단술|labels=no}}) and ''gamju'' (감주; 甘酒). Both of these names mean "sweet wine" and are also used to refer to a sweet, slightly alcoholic rice wine.<ref name=KTO />
===''Hobak-sikhye''=== ''Hobak-sikhye'' (pumpkin sikhye) is a water-boiled broth with pumpkin, steamed rice, and malt. It is fermented for several days at a proper temperature. Some sugar is added to taste sweet.
===Andong ''sikhye''=== [[File:Andong ImCheongGak.jpg|thumb|Andong, South Korea]] It is original sikhye in Andong, South Korea. It is a little bit different from other Sikhyes. This Sikhye's color is light red with red pepper added.
Though also made with rice, it is left to ferment naturally rather than rushed through the process using the boiling method. Sikhye, especially the type enjoyed in this city but also the most common variety, is high in probiotic bacteria.<ref>[https://www.kocis.go.kr/eng/webzine/202101/sub06.html Sikhye] - Kocis</ref>
=== ''Yeonyeop-sikhye'' === Yeonyeop-sikhye is made by wrapping the hot glutinous rice, sake, and honey in a lotus leaf. Before drinking, put up a few pieces of pine nuts.<gallery> File:Hobak-sikhye.jpg|alt=Hobak Sikhye|''Hobak Sikhye'' File:Andong Sikhye- 안동식혜.jpg|alt= A bowl of Andong Sikhye|Andong ''Sikhye'' </gallery>
==Effects== Sikhye is believed to aid digestion, as it contains dietary fiber and anti-oxidants. It was regularly served to royalty after meals to help digestion.<ref name=seoul>{{cite web|title=Traditional Winter Beverage and thirst quencher, Sikhye|url=http://english.seoul.go.kr/cav/do/restaurant_view.php?idx=13950|publisher=Seoul Metropolitan Government|access-date=24 April 2013|date=2011-02-25|archive-date=2011-02-28|archive-url=https://archive.today/20110228034302/http://english.seoul.go.kr/cav/do/restaurant_view.php?idx=13950|url-status=dead}}</ref>
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.<ref name=seoul /> It is also believed to be very helpful for relieving hangovers.<ref name=seoul />
==Origin of the word== Sikhye is a word that does not exist in China or Japan, but rather a Korean word similar to "shikhye" with similar pronunciation and meaning. Sik (or Sak) is related with mature and Hye is making alcohol or sweet juice. These two words were combined to form. However, there is not yet a solid literary basis for etymology.<ref>{{Cite web|url=http://www.busan.com/view/busan/view.php?code=20150212000003|script-title=ko:[이태호의 음식 이야기] 식혜=단술?|website=Busan Ilbo|language=ko|access-date=2019-04-27}}</ref>
==Preparation== Barley is sprouted in water, then ground, filtered, and fermented.<ref>{{Cite web|url=https://news.joins.com/article/7768906|script-title=ko:싹 틔워 빚은 단술은 왕세자 음복|date=2012-04-01|website=JoongAng Ilbo|language=ko|access-date=2019-04-27}}</ref> the barley is made into grounded and fermented food
== Gallery == <gallery> File:Yeot-gireum.jpg|''Yeot-gireum'' (malted barley) used for making ''sikhye'' File:Korean beverage-Sikhye-01.jpg|A can of ''sikhye'', produced by Korea Yakult File:Andong-Sikhye gotgam-mari strawberries.jpg|''Andong-sikhye'' with ''gotgam-mari'' and strawberries File:Hobak-sikhye.jpg|''Hobak-sikhye'' (pumpkin rice punch) </gallery>
==See also== {{Portal|Food|Drink}} *Gamju *Korean cuisine *Korean tea *Plant milk *Rice milk *Sujeonggwa *Sungnyung
==References== {{reflist}}
==External links== {{Commons category}} * [https://web.archive.org/web/20070313053050/http://tradehelper.or.kr/catalog/ViewLargeImage.jsp?catalogId=C2004-0000012327&sel= Picture] * [https://terms.naver.com/entry.naver?docId=1118609&cid=40942&categoryId=32132 Naver Encyclopedia article] {{in lang|ko}} * [http://www.netcooks.com/recipes/Beverages/Shikhye.-.Sweet.Rice.Nectar.html Netcooks recipe] * [http://www.lifeinkorea.com/Food/recipes.cfm#Shikhye Lifeinkorea recipe]
{{Milk substitutes}} {{Rice drinks}}
Category:Fermented drinks Category:Korean drinks Category:Rice drinks Category:Andong