Easy Sacheu (Sweet Rice Drink) with Tea Bags
Easy Sacheu (Sweet Rice Drink) with Tea Bags
How to Make Sacheu using a Rice Cooker: Simple Recipe for Traditional Sweet Rice Drink (Seikhye, Dansul, Gamju)
Today, I’m sharing a recipe for ‘Sacheu,’ also known by various names like ‘Dansul’ or ‘Gamju.’ I made a batch a few days ago and enjoyed it all, even sharing some with a neighbor. This recipe uses tea bags, making the process incredibly simple – easier than eating cold porridge! It’s a staple for holidays. While I used to strain malted barley myself, I’ve been seeking simpler methods. This rice cooker Sacheu recipe proved surprisingly easy, making me worry if it would taste good. But my worries were unfounded! If you have leftover white rice, just add a tea bag and water, and your rice cooker will do the rest. The taste is remarkably similar, so I plan to make this often, even outside of holidays. Let’s dive into this easy and delicious Sacheu recipe!
Ingredients- 1 cup cooked rice (use slightly firm, not mushy rice; leftover rice is fine)
- 3 malted barley tea bags
- 2.3 liters water
- 1/2 cup sugar (adjust to taste)
- 3 slices fresh ginger (optional)
Cooking Instructions
Step 1
Nowadays, malted barley tea bags come with very detailed instructions. With just a little extra guidance, even elementary school students can make Sacheu easily. It’s truly that simple!
Step 2
Let’s take a look at the ingredients we’ll need. I’m making a small batch this time, using just 1 box (which contains 3 packs) of the tea bags. (Note: A typical box might contain 2 packs, with 3 tea bags per pack, totaling 6.)
Step 3
While some people don’t prefer the rice grains in Sacheu, they are essential for its authentic flavor. Cook the rice with slightly less water than usual to achieve a firm, separate texture. Leftover cold rice works perfectly well.
Step 4
Add the 3 malted barley tea bags and the 3 slices of ginger to the firm cooked rice. Ginger adds a nice aromatic warmth, but you can omit it if you prefer.
Step 5
Now, pour 2.3 liters of water into the rice cooker with the tea bags and ginger. Select the ‘Keep Warm’ (보온) setting and press start. Remember, it’s crucial to use ‘Keep Warm,’ not ‘Cook’ (취사)!
Step 6
After about 4 hours on the ‘Keep Warm’ setting, open the lid. You should see rice grains floating to the top. This indicates that the fermentation process is working well. Now, it’s time to separate the rice grains and prepare to boil the liquid.
Step 7
It’s a good idea to scoop out some of the floating rice grains before boiling. Gently rinse the removed rice grains under cool water using a sieve. Place them in a storage container with a little water and refrigerate. This way, you’ll have perfect rice grains to add when serving the Sacheu later.
Step 8
Pour the liquid from the rice cooker (after removing some rice grains) into a pot. Add sugar, adjusting the amount to your personal preference. I find 1/2 cup to be just right, not too sweet.
Step 9
As the mixture comes to a boil, foam will start to form. While you can let it boil with the foam, skimming it off will result in a clearer, cleaner-tasting broth. Let it simmer for about 10-15 minutes over medium heat. This process transforms it into delicious Dansul (Sacheu).
Step 10
Once boiled, let the Sacheu cool completely, then refrigerate it until thoroughly chilled. To serve, ladle the cold Sacheu into bowls or cups, add the reserved rice grains, and garnish with pine nuts and thinly sliced, decorative jujubes (like flower petals). (To make decorative jujubes, thinly slice them around the pit, then stack 2-3 slices, roll them up, and slice. Wrapping them tightly in plastic wrap before slicing helps maintain their shape.)
Step 11
Looking at this clear and refreshing Sacheu, I realize I no longer need to go through the laborious process of kneading and straining barley. I can easily make this delicious drink at home anytime!
Step 12
Making Dansul for holiday gatherings is surprisingly simple, isn’t it?
Step 13
Store the chilled Sacheu in your kimchi refrigerator for a refreshing drink. However, Sacheu can ferment and turn sour relatively quickly. If you’ve made a large batch, it’s best to re-boil it once, cool it down, and then store it again to extend its shelf life. Given how easy it is to make, making smaller batches more frequently is probably the best approach.
Step 14
This Chuseok, treat your family to delicious homemade Sacheu! (By the way, I love Sujeonggwa (cinnamon-ginger punch) and plan to make it soon. I’ll share a detailed recipe for that as well. If you need it urgently, check out my previous recipe link.)
