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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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Asparagus side dish
Apr 17th
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Seafood green onion pancake
Apr 4th
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Kimchi grilled cheese
Mar 23rd
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Fluffy white bread
Mar 12th
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Hi maangchi.. can i make shikye without sugar? How long it last in the fridge?
yes, you can make without sugar. It will naturally tastes a little sweet. You can keep for a week in the fridge. Good luck with your Korean cooking!
Hi Maangchi, thank you so so much for the great ( very thorough and clear) recipe for sikhye. I learnt about sikhye from your site and never hesitate to give it a try because of your detailing video clip. Before making my own sikhye, I have tried the drink from one of the best korean tofu house restaurant in my town called Kaju tofu house but their sikhye is really bad, overly sweet and all the rice sinks down to the bottom. I decided to make my own sikhye right after getting out of the restaurant. I followed your recipe carefully and try to read most of the comments to get more ideas about the drink. So, finally, i made it so successfully. I love to make my sikhye less sweet than usual so right before serving I can sprinkle a bit of sugar to the drink and then add the rice, amazingly all the rice float, i mean all of them float, none sinks down to the bottom. My sikhye has a unique aroma that i cannot describe, i believe the aroma comes from the barley malt and also the fermenting process with rice has made the smell more attractive. I love to cook korean food and i find your site’s recipes are great to try. I have made so far plenty dishes from your recipes. Thank you again for your great contribution
It sounds like you made perfect shikhye! Yes, I like my shikhye less sweet with full malt flavor, too!
“..right before serving I can sprinkle a bit of sugar to the drink and then add the rice, amazingly all the rice float,” yes, that’s right! Congratulations!
Hi Maangchi – I love your Shikhye recipe which is super easy. I am wondering how to make the cooked rice float a lot when serving as I tried twice which all cases the rice sank more than floating. Appreciate your advice on this. Have a great festive season.
ps – I will be making this dessert for the New Year as my son is here from UK to spend time with us.
Best, JY
Just before serving, add 1 teaspoon sugar and stir it, then all the rice will float.
Hi, Maangchi!
Do you know by any chance exactly at what temperature should this mixture be kept to ferment successfully? I’m asking that because I found out that my rice cooker’s keep warm temperature is 70 C. This would be too high for making yogurt for example (I can adjust this temperature to 50 C). I was thinking that same applies in this case, and I need to lower the temperature, if I don’t maybe the rice won’t ferment properly. In any case I will try this recipe with lower temp first and see how it goes.
I have never measured the temperature when I made shikhey but I think I should do next time I make it again. Let me know about your experiment.
Other recipes say keep it between 50 – 60 ℃ (120 – 40 F)
I tried making this and it didn’t work. I followed the recipe but 5 hours later the rice didn’t float. what did I do wrong?
The first time I made Sikhye it came out just like in the video, using a Korean Malt Powder I purchased from ebay. However because the malt powder was expensive I looked for an inexpensive alternative, and used a US made malt powder meant for baking or home beer brewing. I experienced the same results; the rice would not float to the surface even after 6 hours. I am going to go back to the previous malt powder I used. I found another seller who sells the barley malt in its raw form but one package is $18US! I found in my local Korean super market “Barley Malt Tea” I wonder if I could use that instead?
I love this dessert very much. I first tasted this drink at a popular Korean resto here in PH called Sariwon Korean Bbq and it was love at first “taste”. Hihi. I think the prep time requires a lot of time but I might try this when I have plenty of time. I saw this “instant sikhye mix” at a Korean Mart which cost around $5 and I might buy one this week. (^_^)
Thanks Maangchi for your recipes. I am really a fan of everything about korea expecially the food. My officemate thinks that I am a Korean in a Filipina body. Hahaha. That’s funny and I think he’s right. (^_^)
At our favorite Korean restaurant they serve the Rice drink as complimentary dessert, and seeing how my children loved this dessert I had to try it myself. WOW! I instantly liked it! I am so grateful you did an excellent job in making the video on how to make Sikhye. I was very intimidated in making the Rice drink, but following your video I was successful! Last night I made my first batch. It came out exactly how our favorite restaurant makes it! I can understand why you insist on using a pot with a thick metal bottom to cook the rice, I observed you don’t need to use too much heat to get fluffy rice. I prefer glass over plastic pitchers, but having 5 children makes glass pitchers a hazard. Can drinking Sikhye everyday be unhealthy for you? My wife thinks so because of the sugar content, what do you think?
I tried the canned Sikhye and it tasted terrible! Nothing like homemade Rice Drink :-)
Wow I’m surprised and happy to hear that your children love the taste of shikhye because not many Korean children love it. : ) The only reason not to drink it everyday is because of the sugar. “I tried the canned Sikhye and it tasted terrible! Nothing like homemade Rice Drink” yes, that’s right!
This morning I went to the local Korean supermarket to look for Malt Powder, and found a package that said it was Malt Powder but the contents looked like Malt barley in its raw form, can I use this instead? Do I need to put it in a blender to get it down to fine powder?
Yes, you can use it, and you don’t need to put it in a blender. Just mix it with water and strain.
If you look at my ingredient page you’ll see there are 2 types of barley malt : powdered and coarse. https://www.maangchi.com/ingredient/barley-malt-powder
I love this drink. I make it for my boyfriend all the time and he drinks about a liter every 2 days!! It’s very important to let the fermentation process happen for at least 5 hours in my opinion. I once made it rushed, and only let the shiikhye to ferment for 3.5 hours and it tasted so bland!!! Thank you for the recipe Maangchi!! :) I would have never discovered how to make that can drink I spent like a dollar per a can for!!
You are the queen of shikhye making! : )
Doesn’t boiling the liquid in the end kill any beneficial bacteria in the drink? Thanks so much!!!
Hello~~~..
I know this question sounds silly but what is Malted Bailey Powder in Korean~?…
Thank you.
Malted Barley Powder is 엿기름 :)
Hi Maangchi, I’m so excited to try this recipe but I don’t have rice cooker :( Can I just boil it in a pot? Thank you!
Hi Maangchi,
I personally LOVE shihye which I have indulged from my youth..
Now I need to hand down the beautiful taste to my children. I would like to ask you why you put only 1 cup of rice into the malt power water instead of all cooked rice? Is there any reasons behind and can I put all of them at one go? Thanks for your reply. JY
Hello
I have a few questions
1) Do you know if Barely malted powder is like the stuff Chinese use for their sikhye?
2)After cooking the rice(before fermenting it) should the rice still be a little bit hard to chew on?
3)After I fermented the rice the water tasted like rice water and I didn’t sense anything special with the smell. What did I do wrong during this process?
I used the Chinese Malt Powder for this recipe and it came out great!
Aloha Maangchi,
I made the rice drink today and it turn out good, only when I add sugar in I’m not sure what the taste of the drink. Is it suppose taste little bit sweet? And the drink can last for how long when I put in refridgerator? Mahalo
Aloha! : )
yes, it is supposed to be a little sweet. You can keep it for 4-7 days in the fridge. Don’t forget it will still ferment in the fridge. I usually finish eating it in a few days after making.
hi maangchi
thanks for your generous heart!!!!
i am trying to reduce refined (white/brown) sugar as much as possible….so…for the sikhae…can we use honey or agave nectar or maple syrup…etc…or even raw sugar?
thank you!!!
p.s. same question for other korean dishes requiring white/brown sugar
Raw sugar sounds good to me because it won’t change the flavor of shikhye.