Korean Drink Sikhye

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Sikhye
Seol, the biggest traditional Korean holiday of the year, is when family members gather and eat a traditional meal with a variety of dishes which eventually, leads to overeating. What drink is used help digest all those food, Sikhye. Sikhye is a sweet drink made of malt and rice that has been a traditional beverage throughout Korean culture. It was first introduced in a book on knowledge of living called Samunsaseol in 1740. In the 1800s the recipe was revealed in cook books named Gyungonyoram and Siuijeonseo. There are various kinds of sikhye, Andong sikhye, Jinju sikhye, dried meat sikhye from Gyeongsangdo, dried pollack sikhye from Gangwondo, halibut sikhye from Hamgyeongdo, sailfin sandfish sikhye, and yeonan sikhye. It is said that Sikhye was created in North Korea and made mainly of fishes, powdered red pepper, and radish. Then it was introduced in the South and instead of fishes, malt was put in. After that it gradually known to be established with malt and rice only. Sikhye is a fermented drink made through patience. This drink was first drunk due to its job of stimulating digestion.

Sikhye is also referred to dansul or gamju. While Sikhye is rice punch with rice floating in it, gamju is rice punch without rice floating in it. The famous drink is made by pouring malt water into boiled glutinous rice to leave for a while to ferment. Then the rice is removed from the water and rinsed and drained. The remaining water is boiled with sugar and ginger and served cool with the rice. The taste of this refreshment is the malt that is used. Malt is also significant due to its nutritional value. Sikhye is a natural sweet drink made without any artificial sweeteners. This drink prevents food from decomposing in our bodies and has anti-cancer substances. That is why it is important to drink sikhye after a meal. Due to this fact, it was served to Kings as a dessert. The beverage helps balance the body warming a cold body and cooling a hot body. Therefore...
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