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Maangchi's recipes by category:
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Kimchi
Essential Korean dish
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Side dishes
Banchan makes the meal
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Rice
Our most important grain
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Pancakes
Savory & simple
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Rice cakes
Tteok for every occasion
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Stews
Jjigae is our comfort food
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Noodles
Long noodles = long life!
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Soups
Guk at every meal
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Sundubu-jjigae
Soft tofu stew
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Desserts
Special sweet stuff
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Main dishes
Consider these mains
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BBQ
The Korean way to grill
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Fried chicken
Double-deliciousness
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One bowl meals
Nutritious, & convenient
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Easy
Anyone can make these!
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Lunchboxes
Dosirak made with love
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Appetizers
These could be first
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Fermented
Taste of centuries
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Staple ingredients
Korean cuisine basics
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Mitbanchan
Preserved side dishes
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Pickles
Quick-brined
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Spicy
We love spicy food : )
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Nonspicy
There are plenty!
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Beef
For meat lovers
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Seafood
Surrounded by the sea
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Pork
Some new dishes to try
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Chicken
Our most delicious
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Vegetarian
Seasonal, local, foraged
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Snacks
Quick dishes on the run
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Porridges
Good for your health!
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Cold dishes
Icy, cold, or just chilled
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Drinks
Fruits, grains, & herbs
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Not Korean
Fusion and western food
Kimchi
Essential Korean dish
Side dishes
Banchan makes the meal
Rice
Our most important grain
Pancakes
Savory & simple
Rice cakes
Tteok for every occasion
Stews
Jjigae is our comfort food
Noodles
Long noodles = long life!
Soups
Guk at every meal
Sundubu-jjigae
Soft tofu stew
Desserts
Special sweet stuff
Main dishes
Consider these mains
BBQ
The Korean way to grill
Fried chicken
Double-deliciousness
One bowl meals
Nutritious, & convenient
Easy
Anyone can make these!
Lunchboxes
Dosirak made with love
Appetizers
These could be first
Fermented
Taste of centuries
Staple ingredients
Korean cuisine basics
Mitbanchan
Preserved side dishes
Pickles
Quick-brined
Spicy
We love spicy food : )
Nonspicy
There are plenty!
Beef
For meat lovers
Seafood
Surrounded by the sea
Pork
Some new dishes to try
Chicken
Our most delicious
Vegetarian
Seasonal, local, foraged
Snacks
Quick dishes on the run
Porridges
Good for your health!
Cold dishes
Icy, cold, or just chilled
Drinks
Fruits, grains, & herbs
Not Korean
Fusion and western food
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My most popular Korean recipes
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Kimchi
Traditional-style spicy fermented whole-leaf cabbage kimchi
김치 -
Easy Kimchi
A traditional, simpler, & faster way to make kimchi
막김치 -
Japchae
Stir fried noodles with vegetables
잡채 -
Kkwabaegi
Twisted Korean doughnuts
꽈배기 -
Sundubu-jjigae
Soft tofu stew
순두부찌개 -
Yachaejeon
Vegetable pancake
야채전 -
Jjajangmyeon
Noodles with blackbean sauce
짜장면 -
Tteokbokki
Hot and spicy rice cakes
떡볶이 -
Dakgangjeong
Crispy and crunchy chicken
닭강정 -
Gimbap (aka Kimbap)
Seaweed rice rolls
김밥 -
Kimchi-jjigae
Kimchi stew
김치찌개 -
Kimchi-bokkeumbap
Kimchi fried rice
김치볶음밥 -
Bibimbap
Rice mixed with meat, vegetables, an egg, and chili pepper paste
비빔밥 -
Garaetteok
Long, cylinder-shaped rice cake
가래떡 -
Kimchijeon
Kimchi pancake
김치전
My most recent recipes
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Fish cake noodle soup
Jan 21st
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Broccoli with tofu
Jan 10th
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Crunchy nut candy
Dec 29th
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Rice syrup
Dec 16th
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Hello Maangchi, I am learning so much from you, thank you! I am gluten-free and wonder if there is a gluten free alternative to barley malt that you would recommend?
Thank you!
Can I use 반반미 or does it have to be white rice only?
Hello! I was excited to try this recipe. I think I did something wrong since it came out very bland and not very malty. Can you let me know what might have caused it?
This is what I did differently (because I had to do it overnight):
1. I doubled the recipe 36 cups of water with 1lb malt barley flour.
2. I let the malty water sit for around 4-5 hours.
3. After the 2 cups of rice cooked, I added 10 cups of malty water on keep warm for 5-6 hours.
4. I strained the rice out.
5. And then boiled the rice water and remaining malty water on the stove. It took a long time to come to a boil. So I waited until the water was boiling and then waited 10 more minutes.
My sikhye was clear but had a little yellow color. And did not smell as malty as when I first poured the water in.
I will try to follow the recipe exactly next time but what do you think caused the sikhye to be bland? Thank you!
If you make sikhye more than the recipe, you should ferment sikhye in a large pot rather than a rice cooker because the largest rice cooker for home cooking is 10 cups that I used for this recipe.
I found you added too little malty water in your step 3. You doubled the recipe, so you mixed 28 cups water and 1 pound barley malt powder. Right? After a few hours later, the clear malty water should be a little less than 27 to 28 cups. But you said you added only 10 cups malty water! You should have used all the malty water. The malty water makes the rice sweet and flavorful.
Thanks for replying so quickly! Yes. I only put 10cups malty water when fermenting because my rice cooker could only hold 10cups. I added the rest of the water at the end right before boiling.
Is there any way to revive this to be flavorful again? If not then I’ll try again next time.
We have an old gas stove with pilot lights that keep the oven at about 125 degrees. I fermented it in a stock pot in the oven. Thought about using a slow cooker. My Korean mom enjoyed it a well as the gojuchang. Thank you!
Interesting! I should try out your method! Did the grains of rice float nicely?
I used only 1 cup of sugar.
Perfect! Thank you! ♡
Is there another version of this that doesn’t need a huge rice cooker? Maybe an instant pot recipe?
You make everything seem easy! I haven’t had delicious homemade sikhye since my grandma’s (since childhood). I don’t love the store-bought ones, so I had to learn how to make it. Since your recipes are usually easy, I started with yours first. Was happy with the results. http://behgopa.com/2018/10/making-sikhye-a-popular-korean-hoo-shik-for-the-first-time.html
See full size image
It looks amazing!
I definitely want to try out this recipe!
Hello Maangchi!
First of all, I really want to thank you for all these Korean recipes! I really wanna try to make myself and family various homemade Korean foods and bam! I found your website haha. And I am a very big fan of Korean foods :)
I really have one specific question for this recipe though. Is shikhye an alcoholic drink? This is very important to me because I’m a Muslim and we Muslim can’t drink something that’s alcoholic even a little. But seriously, if it’s not, I really really love to try this because I watch so many Korean variety shows drinking this and I think it’s very tempting. Please answer this soon. Thanks! :)
It’s fermented, and if you leave any grain to ferment it will eventually develop alcohol. But step 10 is to boil it, which will stop the fermenting and probably cook off any tiny amount of alcohol that might have formed. If in doubt, this recipe may not be for you. You could try making it without the malt and only cooking the rice until it’s just shy of cooked – it should have a bit of a chew to it. It won’t be the same but it will be sweet and cold and most importantly non-alcoholic for certain. ;)
its not alcoholic. its the same as tapai there are certain amount of time before the sugar become alcohol.
Hi, Maangchi.
Wonder how many days can we keep the sikhye before it turns bad?
because i plan to make a lot at once and store it in my refrigerator, but also I’m afraid that it will quickly turns bad..
thanks
It will be ok up to 1 week in the fridge. After that, it will go brown and the taste turns sour because it keeps fermenting. You still can eat it but you won’t enjoy the taste.
I just made this sikhye yesterday, and tasted it this morning. Really good. I don’t have a rice cooker; I left it in a low oven (between 100 and 200 Fahrenheit) and it turned out great! Thanks Maangchi!
Hi Maangchi, I’m wondering if I would be able to reuse the barley malt powder? i.e. mix one batch and let it separate, then use the sediment to mix a second batch? Thanks! :)
Hi Maangchi
How come my sikhye is more brown (like tea color) unlike yours is more of a white color.
Brownish sikhye means it’s well fermented or over fermented. Add more water.
Dear Maangchi…I learn how to make diastatic malt.can i use the malt powder to make this delicous drink..
Hi Maangchi! It’s summer, and it’s shikhye time!!! I craved it so much, so finally I decided to make my first one. I used honey powder instead of sugar, because that was all I had. I was also running out of it (~1/4 cup less than the total sugar). Somehow there were so much more foams than yours when while it was heated to boil, so I had to constantly take em out. And it was of course more brown. Going through all these experiments, when I tasted it, it was surprisingly sweet. I am amazed by the taste and I can’t wait til it cools down!!!
Thank you Maangchi!!
I think that it was a little more fermented, because it was so foamy. Next time you can dilute it with a bit of water if you want, it will be less intense, less sweet, and less brown. I’m happy to hear that you enjoyed it!