Korean Rice Punch (Sikhye) Hot Pot

A comforting and lightly sweet Korean rice punch (Sikhye) gently warmed in a hot pot for a cozy dessert experience. This recipe is made simpler using cooked rice.

Prep Time

15 minutes

Total Time

45 minutes

Calories

260 kcal

Difficulty

Easy

Equipment

3 items

Cost

£0.98/serving

Season:

Meal Type:

Cuisine:

Main Ingredient:

Cooking Style:

Mood:

Comfort Food•Healthy•Spicy

Ingredients

Servings

1cupCooked White Rice(Day-old rice is preferred, slightly dried out.)

£0.30

0.5cupMalt Barley Powder (Yeotgireum)(Available at Korean grocery stores. Can also use barley malt extract, but reduce the amount significantly (start with 1 tbsp).)

£1.50

8cupsWater(Divided)

0.3cupSugar(Adjust to taste)

£0.10

1sliceFresh Ginger(Optional, for added warmth and flavor)

£0.05

2tablespoonsPine Nuts(For garnish)

£1.20

2piecesJujubes (Korean Dates)(Thinly sliced, for garnish (optional))

£0.75

Total Cost

£3.90

£0.98 per serving

Instructions

1.
In a large pot, combine the cooked rice and 3 cups of water. Gently mash the rice with your hands or a spoon to break it up.
2.
In a separate bowl, mix the malt barley powder with 5 cups of lukewarm water. Let it sit for 30 minutes, stirring occasionally.
3.
Strain the barley water mixture through a fine-mesh sieve or cheesecloth into the pot with the rice. Discard the barley solids.
4.
Add the ginger slice (if using) to the pot. Bring the mixture to a gentle simmer over medium heat. Simmer for 20-30 minutes, or until some of the rice floats to the top.
5.
Remove from heat and add the sugar. Stir until dissolved. Taste and adjust sweetness as needed.
6.
Let the mixture cool slightly. Strain the Sikhye through a fine-mesh sieve or cheesecloth, reserving the liquid and some of the cooked rice (about 1/4 cup). Discard the ginger.
7.
Transfer the strained Sikhye liquid to your hot pot and gently warm it on a low setting. Do not boil.
8.
Ladle the warm Sikhye into serving bowls. Top each bowl with a small amount of the reserved cooked rice, pine nuts, and sliced jujubes (if using).

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My Notes

Nutrition Information

Nutrition per serving (525g)

260 kcal / 1088 kJ

Carbs

52g

20% of RDA

Fat

6% of RDA

Protein

8% of RDA

Detailed Breakdown

Fibre

2 g

7% of RDA

Sugar

15 g

17% of RDA

Sodium

20 mg

1% of RDA

Saturated Fat

0.5 g

3% of RDA

Chef's Tips

Adjust the amount of sugar based on your preference. Sikhye is traditionally lightly sweet.

Be careful not to overcook the Sikhye, as it can become too thick and lose its refreshing quality.

For a more intense ginger flavor, you can simmer the ginger for the entire cooking time.

Sikhye can be stored in the refrigerator for up to 3 days. Reheat gently in the hot pot before serving.

If you can't find malt barley powder, try using barley malt extract. Start with a small amount (1 tablespoon) and adjust to taste. It's much more concentrated.

Cooking Equipment

Large pot

Fine-mesh sieve or cheesecloth

Hot pot

Wine Pairings

No wine pairing suggestions available for this recipe.

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