Korean Drink Sikhye Essay

Seol, the biggest conventional 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 leap out all those food, Sikhye. Sikhye is a sweet drink do of malt and sift that has been a traditional drinking 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 atomic number 18 various kinds of sikhye, Andong sikhye, Jinju sikhye, dry out 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 do mainly of fishes, powdered red pepper, and radish. Then it was introduced in the South and instead of fishes, malt was put in. later that it gradually know to be established with malt and sift only. Sikhye is a fermented drink settle through patience. This drink was first drunk due to its job of exhilarating digestion.Sikhye is also referred to dansul or gamju. While Sikhye is rice punch with rice float in it, gamju is rice punch without rice floating in it. The noted drink is made by pouring malt peeing into change state glutinous rice to leave for a age to ferment. Then the rice is removed from the water and rinsed and drained. The remaining water is boiled with sugar and gingery and served cool with the rice. The taste of this refreshment is the malt that is used. Malt is also satisfying 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 outstanding 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 rimed body and chi ll a hot body. Therefore it is good for diets and hangovers.Sikhye, one of the most treasure 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 closely every Korean grocery store. While its great while bought, it vanquish when homemade especially in Korea. In Korea, homemade Sikhye is naturally made which makes it distinctive from other drinks. It is known to be one of the best drinks in the culture. There are little ingredients that go in Sikhye, but in that respect it needs 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 penury to garnish.When making sikhye, what you need to do first is to mix warm water and powdered malt and leave it for three to four hours until the water becomes yellowish. The beside step is to mix hard-boiled rice with the malt water in a small earthe nware jar and keep it warm for four to louver hours. The temperature should be kept at 60 to 70 degrees.If it were lower or higher temperatures, it would spoil the fermentation process. After about four hours, blustering the jar and check to see if the grains of rice are floating and if they are, jam the rice out of the jar using a strainer, and rinse it with cold water and place it in a separate container. Then preserve the rice. The next step is to boil the remaining water and add just about sugar for taste. Remove the foam that appears on the surface while boiling. After boiling the water, put it in a jar and refrigerate it, to make it cold. When served in special occasions, pour the water in a meth bowl and put the floating rice and other ingredients for decoration. If need to a greater extent sweetening, add more sugar. This is how to prepare Sikhye and serve it during occasions.