Ingredients
Scale
As we dive into creating these delightful beverages, you’ll find that the ingredients are as straightforward as those for a simple apple crumble, yet they come together in a symphony of flavors that is uniquely Korean. Here’s what you’ll need:
- 1 cup barley malt powder (for sikhye)
- 1/2 cup cooked rice
- 1/4 cup pine nuts (optional, for garnish)
- 1 yuja (or substitute with lemons and oranges if unavailable)
- 1 cup honey or sugar (adjust to taste)
- 4 cups water
- Ginger slices (optional, for added spice)
These ingredients are simple, yet each one contributes to a drink that’s as comforting as a chat over tea with an old friend. Feel free to substitute and adjust as you see fit, much like I did when experimenting with my mum’s recipes as a child.
Instructions
Creating these Korean drinks non alcoholic is an adventure in itself. Here’s how to get started:
- To make sikhye, begin by soaking the barley malt powder in 4 cups of water for about 30 minutes, stirring occasionally until it settles.
- Strain the liquid into a pot, discarding the sediments, and add the cooked rice to the pot.
- Simmer the mixture over low heat for about 2-3 hours, until the rice floats to the top like little clouds of nostalgia.
- For yuja-cha, slice the yuja (or your citrus substitutes) thinly, removing any seeds, and combine with honey or sugar in a jar. Let it sit for a day to allow the flavors to meld, much like a family recipe passed down through generations.
- To serve the drinks, pour the sikhye into cups, garnishing with pine nuts if desired, and enjoy the yuja-cha by adding a spoonful of the citrus mixture to hot water, stirring gently.
Each step is a reminder of the patience and love that goes into crafting something special, much like the hours I spent watching my mum bake her famous scones.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International