Korean rice punch

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Sikhye - it’s a famous Korean dessert beverage. Chance are, if you dined at a traditional Korean restaurant, you’ve been served a small bowl of Sikhye towards the end of the meal. (I always finish mine too quickly – staring at others and contemplating whether to ask the staff for seconds… heh!) I simply love the taste of Sikhye - it’s sweet, slightly-grainy and delicious!

Korean rice punch is a traditional refreshing sweet rice beverage. Here's a recipe to make Shikhye at home

This Hwachae recipe (Subak Hwachae 수박화채), a traditional Korean punch, embodies the essence of sunny days with its refreshing flavor and pink color. It's natural, fizzy, and has bouncy watermelon, berries, and fruit swimming in milky and bubbly yumminess.

Sikhye is a classic Korean dessert drink that is made from malt barley. I LOVE the unique sweet taste of sikhye and the soft, melt in your mouth rice that comes floating in the drink.

A popular traditional Korean rice beverage that refreshing, slightly sweet, palate cleansing and a lot easier to make than it appears.

The comfort food goodness of fried rice and the spicy tang of kimchi come together in this Korean twist on a classic rice dish.

Sikhye (rice punch) is a traditional sweet Korean drink made of fermented malt and rice. As the rice ferments, the grains turn white and become spongy, releasing their starch into the liquid, which turns light amber. The punch is never fermented long enough to become alcoholic, and it’s often...

Sikhye is a classic Korean dessert drink that is made from malt barley. I LOVE the unique sweet taste of sikhye and the soft, melt in your mouth rice that comes floating in the drink.

Sikhye is a Korean traditional non-alcholic drink that’s made with barley malt and cooked rice. It’s refreshingly sweet and malty!