Korean Five-Grain Sweet Rice Punch
Ogok-sikhye is a traditional Korean grain punch made by saccharifying cooked sweet rice, barley, millet, and foxtail millet in barley malt extract at 60 to 65 degrees Celsius for one hour. The malt powder is soaked in lukewarm water for 20 minutes, kneaded, and strained to yield a clear enzyme-rich liquid that converts the grain starches into natural sugars during the slow fermentation. When the rice grains hollow out and float to the surface, they are strained, rinsed separately, and later added back to the finished punch for a soft, chewable texture in each sip. After sweetening with sugar and chilling thoroughly, the drink is served cold with pine nuts floating on top, and the overnight refrigeration mellows the flavor into a smoother, more cohesive grain sweetness.
Adjust Servings
Instructions
- 1
Soak barley malt in 600ml lukewarm water for 20 minutes, knead it, and strain to collect the clear liquid.
- 2
Combine sweet rice and grains in a pot or rice cooker, pour in the clear malt liquid, and saccharify at 60–65°C for 1 hour.
- 3
When 10 or more grains float, strain the liquid and rinse the cooked grains separately.
- 4
Add the remaining 1000ml water and sugar to the strained liquid, then simmer for 10 minutes to adjust sweetness.
- 5
Cool completely, chill in the fridge, and serve cold with grains and pine nuts in each cup.
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