Haedol-i Maeul Malted Barley Powder for Sikhye, 500 g

Product Overview

Malted barley powder made with 100% domestic barley, for preparing sikhye and other traditional foods such as grain syrup and rice syrup.

Selected Pack

• One 500 g pack
• Ingredient: barley (100%, domestic origin, as stated on the product images)
• Manufacturer: Hajodae Nonghyup Cooperative, Yangyang, Gangwon
• Inner packaging: polyethylene

Preparation

Soak the malted barley in 4–6 L of water for 20–30 minutes, knead, and strain. Let the liquid settle for 1–2 hours, then use the clear liquid and discard the sediment. Add cooked rice and sugar, and keep in a rice cooker for 5–6 hours until rice grains float. Transfer to a pot and boil. Adjust sugar and ginger to taste.

Storage

Store in a cool, dry place away from direct sunlight. The use-by date is marked separately on the product.

Notice

Made in a facility that also handles buckwheat, wheat, and soy.

Frequently asked questions

What is the selected pack size?
The selected option is one 500 g pack.

What is the listed ingredient?
The product images identify the ingredient as 100% domestic barley.

How is it used to make sikhye?
The pictured instructions say to soak the malted barley in 4–6 L of water for 20–30 minutes, knead and strain it, let the liquid settle, then use the clear liquid with cooked rice and sugar. The instructions describe keeping it in a rice cooker for 5–6 hours until rice grains float, then boiling it.