Korean · drink
Sikhye (식혜)
Sikhye (식혜) reads sweetness 6.5, nutty 4.9 and allium 4.7 on Palate's 0–10 flavor X-ray — a Korean drink, about 8 hr. Measured from the recipe itself: ingredients and technique.
The flavor X-ray — six axes, 0–10
- Umami & Savory — 2.6 / 10
- Sweet & Fruity — 6.7 / 10
- Sour & Bright — 0.8 / 10
- Bitter & Earthy — 1.5 / 10
- Rich & Fat — 5.8 / 10
- Aromatic & Spice — 5.2 / 10
The measured notes (of 18)
Sweetness 6.5 · Nutty 4.9 · Allium 4.7 · Warm Spice 3.4 · Richness 3.0 · Umami 2.5 · Floral 2.2 · Herbaceous 1.4 · Earthy 1.4 · Funk & Ferment 1.1 · Sourness 0.8 · Bitterness 0.7 · Fruity 0.6 · Salinity 0.6
What's in it (6)
- 1 cup cooked short-grain rice
- 1/2 cup barley malt powder (yeotgireum)
- 6 cups water
- 1/4 cup sugar
- 1 tbsp pine nuts
- 3 slices fresh ginger
Time & effort: about 8 hr (5 min active) · effort: medium
Nutrition (per 100 g, engine-estimated): 75.9 kcal, 1.6 g protein, 0.8 g fat, 15.8 g carbs
Dietary: Vegan — engine-derived; double-check anything allergy-critical.
How it's cooked (3 steps)
- Mix barley malt powder with warm water, let settle, and pour off the clear enzyme-rich liquid.
- Combine this liquid with freshly cooked rice and keep warm at 60 to 65 degrees C for 4 to 6 hours until rice grains float to the surface.
- Sweeten with sugar, bring to a brief boil to halt fermentation, chill, and serve with floating rice grains and pine nuts.
Dishes with a similar flavor shape
- Tangyuan (汤圆) — Chinese
- Kabul Party Rice — Indian
- Sujeonggwa (Cinnamon and Ginger Punch with Dried Persimmon) — Korean
- Kelewele (Ginger and Cayenne Fried Plantain) — Ghanaian
- Vegetable Korma with Coconut Rice — Indian
Keep reading: what sweetness, nutty, allium mean in the flavor lexicon · the world's cuisines, by flavor.
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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.