CreatripTeam

Sikhye, a traditional Korean sweet rice drink notable for floating rice grains and mild fermented sweetness, is gaining popularity overseas amid global well-being trends. Once mainly a holiday or ceremonial beverage, sikhye now appears in modern variations—Hallabong (citrus) sikhye, green tea sikhye, ginger or yuzu blends, sparkling “ade” versions, iced/slushy styles, ginseng sikhye, and canned sikhye for longer shelf life—making it a year-round K-food favorite. Foreign visitors have praised its curious chewy rice bits and subtle aroma, recommending it as a must-try in Korea. Regional recipes differ: spicy versions from Andong, reddish-seok gamju from Gumi, hearty Gangwon sikhye with rice germ, and citrus-infused Jeju variants. Traditionally valued (once called “dansul” or “gamju”) and recorded in historical texts, sikhye is also considered a natural digestive aid due to amylase in malted barley (yeotgireum). Because enzymes continue mild fermentation after preparation, sikhye is best consumed within 2–3 days refrigerated (or frozen for longer storage), and containers that swell should be discarded for safety.