What is Sikhye ?

 Drinking a bowl of sweet and cool Sikhye after eating a lot of food during holidays or feasts is good for dessert and helps digestion. Sikhye is simple in ingredients and easy to make, but it takes a lot of time.

How to make

cook glutinous rice, dissolve it in yeot oil and water, and leave it warm overnight.

The rice will ripen and float upward. Rice is fermented by the action of the glycosylation enzyme in yeot oil, creating a unique sweetness and scent.

When the rice is fermented, add sugar or honey, boil it once, cool it, and leave it cold.

Because of its superior taste everyone can enjoy our keumhwa Sikhye.

many people enjoy our  Sikhye in replace of meal

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  3-5 days of refrigeration, 2 months of freezing storage are encouraged. 

   

NO pigments/NO additives/NO preservatives

All the ingredients used in Sikhye are domestic, use Jangheung rice and yeot oil of good quality.

• Unlike previous Sikhye, keumhwa Sikhye is made by  our  20-year secret recipe. You can feel  unsticky texture and clear taste by drinking our sikhye