Rice punch & slush (Sikhye: 식혜)

Rice punch & slush (Sikhye: 식혜)


(knife chopping) (happy music) – Hi everybody! Let’s make something sweet;
sweet, cold, refreshing dessert. Today, we are going to
make Sikhye, Korean Sikhye. Sikhye is rice punch,
because it made with rice. See, we can make anything with rice! This is a very popular
dessert among Koreans. Whenever we have some special occasions, always, we make this Sikhye. Because, we eat a lot of
delicious food, after that, our stomach is kind of, it’ll
feel uncomfortable, too full. This rice punch, you just drink this, and then all digests quickly. Also, tasty, because we make
this with barley malt powder, the malty flavor,
aftertaste is amazing, so good. We call this yeotkiereum-garu,
barley malt powder. Today, I will just make
kind of a slush style. It’s perfect for summer weather! This is eight ounce, then I will add 14 cups water. We got to mix this very well. We need to wait until this
powder is all sunk on the bottom, then we need to get only its clear water, clear malty water we need there. Before filming this, two hours
before, I mixed this one here. This bowl is just clear liquid,
you can see the difference. Nobody can touch it now,
because it’s very important; if you touch and shake it,
all will be mixed again, oh my! Just my time, two hours,
I have to wait again! (laughs) So how important it is. I’m going to save this for later. Now, I will make rice. One cup. Let’s wash. (faucet running) And rinse. And change water. In my last rinse, I will pour
out water, as much as I can. 3/4 cup water. 1/2 a cup. 1/4 cup. You see, not much water. Press the button, and make rice. There is a little science
involved making this. Barley malt has enzyme called amylase. When amylase is meeting starch from rice, the starch turns into
sugar, sweet thing. You know, you make rice, and just mix it with this malty water, then suddenly it makes
a sweet drink! That’s amazing, isn’t it? My rice is done! Let’s check it out. Oh wow. Each grain of rice is cooked and firm. That’s what we need. So I’m going to really
carefully just pour out this. Slowly, slowly like this. Can you see there on the bottom? It’s like mud. I will just stop this, because I don’t want to
make cloudy Sikyhe. This is around 11 cups malty water. And then now, close. You need to set to warm. Keep warm, can you see? And press this. I still like to use this. This is four cups of water, the color is a little grayish. That’s it! I don’t have to worry about this sikhye! I’m going to let it
ferment for four hours, and four hours later I will check it out. The rice is going to be light,
and color will be changed to white. Grains of rice should be floating. Meanwhile, I’m not going
to touch this. Four hours later it’ll
be nicely separated. So see you in four hours! (upbeat guitar music) I’m back, four hours later. So let’s check it out! Wow, look at this! This rice is floating! Okay, I’m going to transfer
this to my big pot. Look at this color, gorgeous, beautiful. Delicious looking and it smells really good. The sediment is sunk
on the bottom. Pour this, just the clear
liquid, very slowly slowly. Around three cups. I will boil this really
vigorously, and then, turn off. That’s Sikhye! And this leftover sediment is not delicious anymore. All the malt flavor was infused,
so throw it away. Let’s heat up over high heat. It’s really boiling now. Turn off. This tastes just subtly sweet, we usually add some sugar here. You can taste this, “Oh, this is good.” and then, don’t add any sugar. But I will add one cup sugar. Ever since I was young,
my grandmother, my mom, when they made Sikyhe, hot
Sikhye was so delicious. So we were always eating
a little bit to taste. You can serve it hot or cold. Oh, yummy, yummy! Serve hot or cold,
but we usually serve cold. The rice will keep
fermenting in this water. As time goes by, the color
is going to be more cloudy, or grayish. So we usually separate rice and Sikhye water. How I’m doing this? I will strain it. Then let’s rinse this in cold water. (faucet running) Just soak this in cold water. Let me taste my Sikhye! Ah, so good~ Now, what I’m going to do
is just let it cool down. This Sikhye water, and Sikhye rice, keep these separately in the refrigerator, so whenever you serve this, you can ladle some Sikhye
water and scoop some rice. This is the way that we serve Sikhye so that the color is not
going to change, and pretty, rice color is always white,
beautiful and floating. I’ll just keep eating this again. The flavor is really good,
sweet, but not that sweet. This is total, about 14 to 15 cups. When it’s cooled down, cover. Now I’m going to make slush. To show you how to make slush,
I had to make another batch. I froze it for around five hours. I will bring it, but before that, I will just give you an idea for garnish. You remember, jujube? With jujubes, I made these
flowers. How you make this? Use your knife and just cut around it, you can feel the seed
inside, and just cut around, until the seed is coming out. You see? Seed. And then you can just roll
it, roll it up tightly, and squeeze, because the inside is
sticky, you can do this. Just like a glue, you know? It’s jujube flower. This way we make this, I made some here. And also, these are pine nuts. Pine nut in Sikyhe, is always very beautiful and tasty. When we add pine nuts, we
always remove the tips. See, this is the tip! You can take off the tip. Actually there is a little tiny hole inside, so you should be able to do like this. What does it look like? It looks like a match! (laughs) We usually make this with pine needles. (laughs) I just kept this in the refrigerator, so it’s very cold. You see, just half is frozen. This is slush! In the summertime, it is awesome, you can make slush with all
these two jars, and use for a big party, you can serve this way for several people. I also made granita with it. Have you ever heard of granita? Using your fork, and then
just scratch, scratch. Add some rice and mix it together. Jujube, pine nuts. Let me taste! I’m so excited about this Sikhye slush! Wow, almost too cold, too cold. My teeth are frozen! It tastes cold, refreshing, and sweet, and the aftertaste is
kind of a malt flavor, that’s really great. All the starch from the rice is gone, so the texture is like sponge. The taste is really unique, if
you have never tasted Sikhye, you got to make homemade Sikhye. Sikhye is loved by all Koreans, we always make this whenever
we have some special occasions, We made this with one cup of rice, and eight ounces barley malt powder. Today we made Korean Sikhye and sikhye slush. Rice punch and slush! Enjoy my recipe, see you next time, bye! (happy music)

100 thoughts on “Rice punch & slush (Sikhye: 식혜)

  1. I would have to try making this punch with some extra punch with malt barley take that to 150 deg for 1 hour the add some grain that's cracked grain convert that to sugar then i would make sure i make 35 gallons then add a lager yeast and convert to some kind of beer

  2. 와우~진짜 최고입니다!!! 저도 외국에 거주중인데 여기서는 식혜를 먹을수가 없어요 ㅠㅠ

  3. I just want to say thank you for making these videos. You are one of the most genuinely delightful people I have ever come across. Together with your knowledge I am happily addicted to your videos. But I’ve found it’s more than that. These days your videos help me get through the days. They make the time go faster at dialysis. They make procedures more tolerable as a distraction and during times like now while I’m on bed rest they keep me company. Thank you for that.

    PS I must admit I have found myself waving back when you end the episode!

  4. 저는 어릴때 할머니, 엄마가 만든 식혜먹으면 꼭 생강맛이 조금났던거 같은데… 원래 안넣는건가요? 혹시 내가 착각한건가해서요.

  5. I thought it would be hard to make. But it looks way more easy than I thought thank you Maangchi! Actually that’s my hangover drink lol 😝

  6. 더운여름날 식혜한사발 들이키면 무더위가 도망가죠~~! 늘 찜질방가면 사먹었는데 저도 한번 만들어봐야겠네요 ㅎㅎ

  7. Maangchi I like your channel. I like your cooking channel. I am beginner for cooking. I have learned many recipes from your channel 😉

  8. Maangchi!
    I made a batch of very salty kimchi 🙁🙁 I think I didn’t wash the cabbage enough before I mix it with the sauce. How do I salvage the kimchi and make them edible again?

  9. I had watched my mom make 식혜. But I have no idea how to make it. Your rice punch reminds me of my childhood. And even much easier than I expected. I will try it someday. Thank for a good tip!!

  10. 단술 끓일 때 올라오는 거품들 다 걷어내면서 불 앞에 한 시간 정도 세게 끓이면 몇주 동안 쉽게 상하지도 않고 밥알이랑 같이 둬도 색이 맑더라구요^^ 대신 밥알은 죄다 가라앉기는 하네요ㅜㅜ

  11. 망치님 ! 한국에 살고 있는 망치님 연배의 남자입니다 당신의 영상을 보고만 있어도 행복합니다 제가 감동한 부분은 당신의 음식이 옛날 어머님의 음식과 닮았기 때문입니다 당신이 쓰는 칼은 엄마가 쓰던 쓰시던 칼이고, 당신이 쓰는 식기도 엄마가 쓰던 식기이며, 음식 만드는 방식도 엄마하고 같아요 당신 음식은 방송용이나 식당용이 아니라 가족들을 위해 만드는 엄마의 음식이라서 감동입니다 백종원씨 음식은 식당용이고 다른 많은 셰프들 음식도 방송용이 대부분이지요 비교가 안됩니다 당신의 마음이 요리라는 형태로 표현되는 것을 봅니다 우울 할때는 꼭 당신 영상 봅니다 그러면 나도 모르게 미소 짓게 되고 행복해집니다

  12. 언니 저도 식혜만들려고 엿기름 샀는데 귀차니즘으로 6개월째 방치하고 있어요.ㅠㅠ 언니 영상보고 자극받아서 꼭 만들어보려구요 ㅎ
    근데 뜨겁게는 안먹어봤었는데 이번에 만들게 되면 꼭 먹어볼게요 ~ 영상 너무 좋아요 !! 짱짱

  13. ╔┓┏╦━━╦┓╔┓╔━━╗
    ║┗┛║┗━╣┃║┃║0 0 ║
    ║┏┓║┏━╣┗╣┗╣╰╯║
    ╚┛┗╩━━╩━╩━╩━━╩

  14. 망치님!!! 반갑습니다.. 구독자가 90만명정도일땐가요? 그때 영어로 하는 요리가 너무 잼있어서 즐겨보다가 그림그리는 유튜버 한답시고 한동안 못왔는데,,,벌써 300만이 넘는
    하늘같은 지존이 되셨군요..ㅎ 자주는 들리지못해도 이곳에서 요리도 배우고 갑니다. 응원합니다. 파이팅입니다~!!!

  15. Hai m ur fan ur way of talk is special and the open of ur video with knife and fish amazing am watching from several months it's nice mam thank you for ur teaching ur smile is great

  16. Chinese (Simplified) caption was submitted by 盧敏 (YouTube)! Thank you very much! https://www.youtube.com/timedtext_video?ref=wt&auto=yes&bl=watch&v=VVicZFswZ3M&nv=1

  17. I havent prepared even one dish of yours. But guess what? I love you so much. Such an awesome way of interacting with people. I love to watch your videos like crazy. Keep rocking.

  18. Does this punch contains alcohol in the end? Or make you feel drunk or high? I want to try it but i can't drink alcohol since i'm a muslim

  19. 생강도 한 조각 넣고 끓여서 먹으면 더 맛있어욤
    역시 한식 먹고 나서는 후식으로 식혜나 수정과 차가운거 먹는게 최고………!

  20. 할머니집에 갔다가 집에 돌아올 때 꼭 큰 페트병에 식혜를 한가득 담아서 주시는데 그게 그렇게 맛있을 수가 없죠😋😋

  21. Indonesian caption was submitted by one of my viewers! Thanks a lot! https://www.youtube.com/timedtext_video?ref=wt&auto=yes&bl=watch&v=VVicZFswZ3M&nv=1

  22. You are me an my neighbors favorite. She’s 80 and originally from North Korea and we watch you together then attempt the recipes together lol.

  23. There is a dessert very similar to slush, in Turkish cuisine. It is served in wedding ceramonies in some regions of Turkiye.

  24. 저도 식혜만들기 도전해봐야겠어요 할머니가 예전에 종종해주셨는데 솜씨가 정말 좋으셨어요 근데 갈수록 달아져서(저희집 간이 쎄요ㅋㅋ) 단거 좋아하는 저도 좀 질리더라고요 ㅋㅋ 그래도 냉장고에서 금방꺼내 퍼먹으면 얼마나 맛있었는지 몰라요 아 그리고 저희는 밥알도 진짜 많이 넣어요 그거 퍼먹는 맛도 있죠 요즘엔 안해주시니 제가 해먹어 봐야겠어요 좋은 영상 감사합니다~

  25. 식혜는 소화제로도 좋아요 기름진음식 둬에는 더욱 맛있습니다^~^ 따뜻하게 먹는방법을 새롭게 배웠습니다^^ 감사합니다~~

  26. 컵 차갑게 얼리신거 보고 센스가ㅎㄷㄷ 며칠전에 정말 오랜만에 수제 식혜 먹었는데 너무 맛있었어요.. 시판 식혜는 절대 그맛을 못따라오더라구요 직접 만들어봐야겠어요

  27. Хорошо когда есть перевод на русский.
    Нравится все что вы готовите. )) Все попробовала бы с удовольствием. Вы умничка, очень милая и забавная" )

  28. 색이 변하기 전에 다 먹기도 하지만ㅋㅋㅋㅋ 식혜물이랑 밥알이랑 같이 두면 밥알이 쉬어서 시큼해지더라구요ㅠㅠ
    그래서 그 전에 다 먹어버리는게 답😝

  29. 엿기름 가루 쓰는거 처음봤어요! 저희는 아시는분 방앗간에서 엿기름 빻은걸 가져다가 면보로 짜고 난리도 아니였는데ㅋㅋㅋㅋ;;
    아 그리고 또 저희 집에선 식혜 끓일때 생강을 넣어요. 그래서 그런지 생강없는거는 뭔가 2프로 부족한 느낌!
    미국에 혼자 살면서, 가끔 한국 전통음식이 너무 땡기는데 혼자 해먹을 줄은 모르고.. 그럴때마다 망치님 영상 보면 기분이 좋아져요ㅎㅎ

  30. Dinaya Muxina (YouTube) submitted Russian caption! Thank you very much! https://www.youtube.com/timedtext_video?ref=wt&auto=yes&bl=watch&v=VVicZFswZ3M&nv=1

  31. You video makes me feel i am in a fairy world
    You are great maangchi
    Your intro tune is also very good
    Can you please share where did you get that music from

  32. Arabic caption was submitted by زهراء الربيع (YouTube)! Thanks a lot! https://www.youtube.com/timedtext_video?ref=wt&auto=yes&bl=watch&v=VVicZFswZ3M&nv=1

  33. Japanese caption was submitted by one of my viewers! Thank you so much! https://www.youtube.com/timedtext_video?ref=wt&auto=yes&bl=watch&v=VVicZFswZ3M&nv=1

  34. 제가 좋아하는 음식만 알려주시는군요 ㅠㅠ
    그리고 영어로 한국어 발음 써주시는거 센스 대박이예요 ㅠㅠ

  35. I'm convinced that Koreans can make any dish out of any food. I love the spirit of Korean cooking, and how virtually nothing is wasted.

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