Eumcheong (traditional drinks)

식혜 Sikhye

A sweet, chilled rice drink made with barley malt, often sipped after a meal or at holidays.

Sweet Rice Punch
Spice: Not spicy
Vegetarian option

Sikhye in a small white bowl with rice grains floating, seen from above — AI-generated image

At a glance

Fact	Details
Main ingredients	Cooked rice, barley malt, sugar
How it's served	Chilled in a small bowl or cup, with soft rice grains floating on top
Spice level	Not spicy — No chili heat.
Diet	Vegetarian option — The dish is meat-free, or a meat-free version is commonly served. Still check the broth and sauces.
Ask about	Made with barley malt; pine nuts (tree nuts) are often floated on top.
On the menu	식혜 (Sikhye)
Also called	shikhye · sikhe · shikye · sweet rice drink
Region	Nationwide

Based on the usual recipe. Restaurants vary, so always tell the staff.

How to eat Sweet Rice Punch

Drink it cold
Sip it slowly from the bowl or cup. It is sweet and light.
Eat the floating rice
The soft rice grains are part of the drink. Drink them with the liquid or use a spoon.
Have it as a sweet finish
Koreans often drink it after a meal. Some restaurants bring a small cup at the end at no charge.

How to order it

Order it as 식혜. It comes by the cup, so one person can order it alone.

On the menu: 식혜
Usually sold: 1 cup

Where it comes from

No one knows when people first made sikhye. Some scholars link it to a drink named in a Goryeo-era text. The first detailed record appears in Somunsaseol, a book from King Yeongjo's reign in Joseon.

Sources: Encyclopedia of Korean Culture (encykorea.aks.ac.kr)