Golden Recipe for a Festive Flavor: Homemade Sikhye
Golden Recipe for a Festive Flavor: Homemade Sikhye
Sikhye: A Traditional Korean Holiday Drink
Celebrate the Chuseok holiday with a homemade batch of Sikhye, a beloved Korean traditional drink! Using Altoran’s golden recipe, you can create a Sikhye with a deep and rich flavor. The perfect harmony of fragrant cinnamon, zesty ginger, and sweet brown sugar will fill your mouth, enhancing the festive atmosphere. Detailed instructions are provided to make it easy for anyone to follow.
Main Ingredients- 80g Cinnamon sticks
- 120g Ginger (about 2-3 thumb-sized pieces)
- 1.5 cups Brown sugar (approx. 270g)
- 4L Water
Cooking Instructions
Step 1
Wash the ginger thoroughly to remove any dirt, then peel it. If the pieces are too large, cut them in half. (Tip: Peeling ginger with a vegetable peeler is convenient.)
Step 2
Lightly rinse the cinnamon sticks under running water to remove dust. Trim off any broken pieces or excessive powder.
Step 3
Measure 1.5 cups of brown sugar accurately using a measuring cup. Brown sugar adds a deep, subtle sweetness and color to the Sikhye.
Step 4
Pour 2 liters of water into one pot and add the prepared cinnamon sticks. Now, it’s ready to be boiled to infuse the cinnamon aroma.
Step 5
Pour 2 liters of water into another pot and add the prepared ginger. Similarly, prepare it to boil and extract the ginger flavor.
Step 6
Place both pots on the stove simultaneously over high heat. Once it starts boiling, reduce the heat to medium and simmer each for 40 minutes. Boiling both at the same time saves time, making the Sikhye preparation more efficient. (Tip: While simmering on medium heat, be mindful of the heat level to prevent too much steam from escaping.)
Step 7
After simmering for 40 minutes, remove the cinnamon sticks and ginger separately. Drain the removed cinnamon and ginger, let them cool completely, then store them in an airtight container in the refrigerator for reuse. (Tip: The removed cinnamon can be re-boiled with water as it still retains its aroma.)
Step 8
Combine the cinnamon-infused water and ginger-infused water in a large pot. Add all the brown sugar and stir slowly over medium heat until the brown sugar is completely dissolved. Once dissolved, simmer for another 10 minutes to complete the delicious Sikhye. Allow the finished Sikhye to cool completely before chilling it for the best taste. (Tip: For an enhanced presentation, garnish with pine nuts or floating persimmon slices.)
