Korean Drink Sikhye Essay

Seol, the biggest traditionalistic 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 discombobulate is used help digest all those food, Sikhye. Sikhye is a saccharine drink make of treat and rice that has been a traditional beverage through push through Korean culture. It was first introduced in a word of honor on knowledge of living called Samunsaseol in 1740. In the 1800s the recipe was revealed in cook books named Gyungonyoram and Siuijeonseo.There ar various kinds of sikhye, Andong sikhye, Jinju sikhye, dehydrated 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 make mainly of fishes, powdered red pepper, and radish. Then it was introduced in the South and kind of of fishes, treat was aim in. After that it gradually know n to be completed 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 gustation of this refreshment is the malt that is used. Malt is also significant due to its nutritionary value. Sikhye is a natural sweet drink made without any stilted sweeteners. This drink prevents food from decomposing in our bodies and has anti-cancer substances. That is why it is authorised to drink sikhye afterwards a meal. Due to this fact, it was served to Kings as a dessert. The beverage helps balance the physi cal structure warming a cold body and cooling a naughty body. Therefore it is good for diets and hangovers.Sikhye, one of the most cherished Korean drinks, is an important factor in Korean Culture. With its refreshing while unique sweet taste, it grabs people from different ethnicities. It is found in almost every Korean grocery store. While its great while bought, it best when homemade in particular in Korea. In Korea, homemade Sikhye is naturally made which makes it distinctive from different drinks. It is known to be one of the best drinks in the culture. There are little ingredients that go in Sikhye, but there it pauperisms a lot of patience to make. The ingredients in this refreshment are Korean rice, malt powder, warm water, caster sugar, ginger, and pine nuts if want to garnish.When making sikhye, what you need to do first is to blend in warm water and powdered malt and leave it for three to four hours until the water becomes yellowish. The next amount is to mix hard-b oiled rice with the malt water in a dinky earthenware jar and keep it warm for four to five hours. The temperature should be kept at 60 to 70 degrees.If it were lower or higher temperatures, it would ransack the fermentation process. After about four hours, open the jar and regard to see if the grains of rice are floating and if they are, take the rice out of the jar using a strainer, and rinse it with cold water and dwelling house it in a separate container. Then refrigerate the rice. The next step is to boil the remaining water and add some sugar for taste. choose the foam that appears on the surface while boiling. After boiling the water, assemble it in a jar and refrigerate it, to make it cold. When served in particular(a) occasions, pour the water in a glass bowl and put the floating rice and other ingredients for decoration. If need more sweetening, add more sugar. This is how to prepare Sikhye and serve it during occasions.