Aromatic Mugwort Sikhye
A Traditional Drink to Sip with Fragrant Delight ~ Mugwort Sikhye Made with Spring Herbs!
Today, I’m sharing a recipe for a traditional drink, Mugwort Sikhye, infused with the fragrant essence of spring mugwort. It wasn’t long ago that we were experiencing the crisp early spring air, but now the warmth of summer is fast approaching, making us crave cool beverages. We often make homemade Sikhye to enjoy regularly. Sikhye varieties have become quite diverse lately, like regular Sikhye, sweet pumpkin Sikhye, and so on. Among them, I’ve brought you Mugwort Sikhye, which boasts a wonderful fragrance. The subtle yet distinct aroma of mugwort adds a unique charm to this classic Korean rice punch, making it a refreshing and healthy treat. Let’s explore how to create this delightful drink step by step.
Ingredients
- 500g malted barley powder
- 2 bowls of cooked rice
- 100g fresh mugwort
- 4 liters of water
- 5 cups of mugwort juice (or juice made by blending mugwort)
- Sugar to taste
Cooking Instructions
Step 1
First, place the 500g of malted barley powder into a fine mesh bag or cheesecloth and tie the opening securely. This is the initial step to properly steep the malted barley.
Step 2
In a large bowl, add the tied malted barley bag. Pour in 4 liters of water and gently knead and squeeze the bag with your hands until a milky-white liquid emerges. Let this mixture steep for about 3 hours to extract the full flavor and aroma from the malted barley.
Step 3
After 3 hours, strain the steeped malted barley liquid through a fine sieve or cheesecloth to obtain a clear liquid. In an electric rice cooker or a large pot, combine the 2 bowls of cooked rice with the strained malted barley liquid. Gently stir to ensure the rice grains are not clumped together. Add a little sugar at this stage, if desired, and let it ferment at a warm temperature (around 120-140°F or 50-60°C) for 5 to 6 hours until the rice grains become soft and float. For rice cookers, use the ‘keep warm’ setting or place the pot in a warm, insulated environment.
Step 4
While the rice is fermenting, prepare the mugwort. Wash 100g of fresh mugwort thoroughly under running water to remove any dirt or debris. Roughly chop it into 2-3 cm pieces.
Step 5
In a blender, combine the chopped mugwort with 5 cups of water. Using the right amount of water is key to capturing the mugwort’s essence without diluting its flavor too much.
Step 6
Turn on the blender and process until the mugwort is finely pureed. Ensure the mugwort is smoothly blended, breaking down the fibrous texture.
Step 7
Now, it’s time to strain the blended mugwort. Place a fine sieve over a bowl, and line the sieve with cheesecloth or a coffee filter. Pour the mugwort mixture into the prepared sieve.
Step 8
Gently press and squeeze the mugwort through the sieve and cheesecloth. A clear, vibrant green mugwort juice will collect in the bowl below. This precious juice is packed with the flavor and nutrients of the mugwort.
Step 9
After 5 to 6 hours, check if the rice grains have fermented and are floating, indicating that the Sikhye is ready. The rice grains should be soft and distinct.
Step 10
Pour the fermented Sikhye into a pot and bring it to a rolling boil over high heat. Once boiling, skim off any foam that rises to the surface to ensure a clear drink. Adjust sweetness by adding sugar to your liking. Be mindful not to add too much sugar, as it might overpower the delicate mugwort flavor.
Step 11
Pour the prepared mugwort juice into the boiled Sikhye and stir gently. Watch as the Sikhye transforms into a lovely green hue. The subtle aroma of mugwort is already perceptible, making you eager to taste it!
Step 12
Take a sip of the finished Mugwort Sikhye. The gentle, fragrant scent of mugwort fills your mouth, bringing a smile to your face. The characteristic slight bitterness of mugwort is balanced by its soothing aroma, creating a wonderful harmony with the sweet Sikhye. It’s a delightful and refreshing experience.
Step 13
Once completely cooled, transfer the Mugwort Sikhye to an airtight container and refrigerate. Chilling it makes it even more refreshing. Keep it chilled in the refrigerator for easy access whenever you desire.
Step 14
A cool glass of Mugwort Sikhye is incredibly refreshing, perfect for quenching thirst or during a languid afternoon, bringing a sense of coolness deep within. With the added fragrant notes of mugwort, it’s a healthy and uniquely delicious drink. We highly recommend you try making this Mugwort Sikhye! You can easily enjoy this healthy beverage, infused with the essence of spring, right in your own home. ^^
