Preparation
Okumaya devam et...
← Previous revision | Revision as of 05:02, 19 April 2024 |
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| It is also a popular beverage in South Korea, often found in the beverage sections of convenience stores. | It is also a popular beverage in South Korea, often found in the beverage sections of convenience stores. |
| It is a drink made by fermenting rice with malt to give it a sweet taste.<ref>{{Cite web |title=[한국민족문화대백과사전, 식혜] |url=https://encykorea.aks.ac.kr/Article/E0032592}}</ref> | It is a drink made by fermenting rice with malt to give it a sweet taste.<ref name=":0">{{Cite web |title=[한국민족문화대백과사전, 식혜] |url=https://encykorea.aks.ac.kr/Article/E0032592}}</ref> |
| ==Preparation== | ==Preparation== |
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| In South Korea and in overseas Korean grocery stores, ''sikhye'' is readily available in cans or plastic bottles.<ref name=KTO>{{cite web|title=Traditional Beverages|url=http://asiaenglish.visitkorea.or.kr/ena/CU/CU_EN_8_1_3_3_5.jsp|publisher=[[Korea Tourism Organization]]|access-date=24 April 2013|archive-date=16 September 2016|archive-url=https://web.archive.org/web/2016091...kr/ena/CU/CU_EN_8_1_3_3_5.jsp|url-status=dead}}</ref> One of the largest South Korean producers of ''sikhye'' is the Vilac company of [[Busan]]. Most canned ''sikhye'' typically have a residue of cooked rice at the bottom. Homemade ''sikhye'' is often served after a meal in a Korean restaurant. | In South Korea and in overseas Korean grocery stores, ''sikhye'' is readily available in cans or plastic bottles.<ref name=KTO>{{cite web|title=Traditional Beverages|url=http://asiaenglish.visitkorea.or.kr/ena/CU/CU_EN_8_1_3_3_5.jsp|publisher=[[Korea Tourism Organization]]|access-date=24 April 2013|archive-date=16 September 2016|archive-url=https://web.archive.org/web/2016091...kr/ena/CU/CU_EN_8_1_3_3_5.jsp|url-status=dead}}</ref> One of the largest South Korean producers of ''sikhye'' is the Vilac company of [[Busan]]. Most canned ''sikhye'' typically have a residue of cooked rice at the bottom. Homemade ''sikhye'' is often served after a meal in a Korean restaurant. |
| The method of making sikhye is to first measure the malt properly, put the skin in warm water, wash it, strain it through a fine sieve, and then let the water settle. Grow it in the ground and water it occasionally.<ref name=":0" /> | |
| ==Regional variations== | ==Regional variations== |
Okumaya devam et...