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Sikhye is a mildly sweet Korean rice punch made of fermented barley malt and cooked rice. This easy recipe uses an instant pot or rice cooker and you can enjoy the authentic taste of Korean drink anytime at home.

15+ Korean Chuseok Foods: Easy Korean Rice Punch Recipe (Sikhye)

barley malt

water

rice

ginger (1/4-inch thick) (optional)

sugar

a few dried jujube flowers (to garnish, optional)

pine nuts (to garnish, optional)

If using a clean fabric pouch, either cotton or linen, put malt barley in a pouch and tie up with a string and secure very tightly. Put the pouch in a bowl of warm water. See note #1 if you don&#39;t use a fabric pouch.

While the pouch is in the water, manually press and squeeze the pouch multiple times to squeeze out the malt powder from the barley so it can mix with the water. Do this for about 1-2 minutes. Squeeze out the pouch tightly to get all the good juices out. Discard the malt barley left inside the pouch.

Let the malt barley water sit for at least 30 minutes. The starch will sink to the bottom. Then carefully, without shaking the bowl, pour the malt water into another bowl leaving the sunken starch behind. Be careful not to let the starch fall in. (A little bit going in is okay.) Discard the starch.

Put cooked rice in the instant pot (or rice cooker) bowl and break up the grain briefly with a rice spatula. You can adjust the amount of rice as you wish. Pour the strained malt water over the rice. Cover with a lid and set your instant pot on the Keep Warm setting. The fermenting time can vary from 4-8 hours depending on the heat level of your appliance. An instant pot can take about 4-5 hours; a rice cooker might take longer. Hint: If you see a few grains of rice floating on top, that’s a good sign that the rice punch is well fermented. If you don’t see any rice floating, wait 1-2 more hours. You do not want to wait more than 8 hours because the rice will spoil.

Add a desired amount of sugar and ginger slices (if using) and bring the punch to boil and cook for 5 minutes. Use the “Saute” setting for an instant pot. If using a rice cooker, you will need to transfer the punch to a pot and boil it on the stove. Skim off any debris or foam from the top of punch with a skimmer.

Allow the punch to cool completely. Transfer the punch into plastic or glass containers, and store them in the refrigerator for up to 1 week. Shikye also freezes well. Pour the punch into freezer safe bottles or containers and freeze up to 3 months.

Collect a few scoops of rice from the bottom of the punch and soak them in cold water for later use. See note #2.

Pour the rice punch in a serving bowl or glass. Add a tablespoon of rinsed rice, dried jujube flowers, and pine nuts (if using).

To garnish the rice punch

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