Have you ever enjoyed a meal at a traditional Korean restaurant? Sikhye (sikhye) is usually served after a meal. Did this part pique your interest? You may not be familiar with it the first time you try it, but after you try it a few times, you will be able to enjoy the unique taste of sikhye.
Source: Virak Sikhye, Virak Sujeong and price increase after 5 years and 8 months
If it is your first time in Korea and you have not experienced Sikhye, a traditional Korean drink, you may not be able to feel it yet with the explanations so far. But now I'm going to tell you how to taste Sikhye yourself! If you've never had sikhye at a Korean restaurant or a traditional restaurant, go to a nearby convenience store and look for a drink with "sikhye" written on it in the refrigerator. In this way, you can taste Sikhye very easily.
"Sikhye", a traditional Korean beverage, is one of the important Korean traditional beverages. However, this drink does not get enough publicity, and many foreign friends are not familiar with it. So this time, I'm going to learn about "sikhye".
Sikhye, a traditional Korean beverage, is a sweet beverage consumed after meals. In Korean, it is also called "Bap Gamju".
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. You can also drink pine nuts (the name of the tree's seeds) or jujube on top of sikhye. Sikhye is also called "dansul" depending on the region, but dansul is an alcoholic beverage fermented using yeast. On the other hand, if you filter out the rice paste (each grain of rice) from Sikhye and put the solution in a pot and boil it down, a sticky liquid is made, which is called Grain Syrup.
Koreans eat a lot of Sikhye.
Sikhye is a traditional Korean drink that has historical and cultural significance. Sikhye has been made since the Goryeo Dynasty and was enjoyed during holidays and events.
Sikhye is a delicious and healthy drink. Sikhye is made by fermenting rice, so it is rich in nutrients such as protein and B vitamins. Sikhye helps digestion, moistens the throat, lowers body temperature in hot summer and raises body temperature in winter.
Sikhye goes well with traditional Korean dishes. Because sikhye is sweet and refreshing, it balances out savory or spicy Korean dishes. It is said that drinking sikhye refreshes the mouth and improves mood.
Source: How to make Sikhye! Making rice grains clean Sikhye! The old taste as it is ~~ (tistory.com)
If you want to eat traditional sikhye, it would be nice to find a place that sells homemade sikhye. Handmade Sikhye is made by fermenting rice, and it is healthy and delicious because it does not contain additives or preservatives.
You can also order homemade sikhye on the Internet.
Source: Sam Siblings Sikhye I tried homemade Sikhye : Naver Blog (naver.com)
For example, if you read the sentence "I ate homemade Sikhye of Three Siblings' Sikhye" on Naver's blog, you can get information that various types of Sikhye are sold, such as traditional Sikhye, Pumpkin Sikhye, Red Beet Sikhye, and traditional Sujeonggwa. .
And, according to the Naver blog titled "Pumpkin Sikhye Selling, Successful Market Hao Village Traditional Sikhye", it can be seen that Hao Village Traditional Sikhye sells pumpkin Sikhye and sweet pumpkin Sikhye.
Source: A place that makes traditional sikhye honestly: Naver Blog (naver.com)
Not only that, but in the sentence "A place that makes traditional Sikhye honestly" on a Naver blog, you can see that places that make traditional Sikhye honestly make Sikhye only with rice and malt.
If you buy traditional sikhye at these places, you will be able to feel the real taste. Therefore, I recommend that friends who have not yet experienced the true taste of Korean traditional Sikhye should try it at least once.
