The traditional Korean sweet rice drink is Sikhye. Usually served chilled as a dessert beverage, sikhye is made by fermenting cooked rice with malt water, which creates a naturally sweet drink without requiring added sugar in the traditional preparation.
To make it, barley malt is steeped in warm water, then filtered. The malt water is poured over cooked rice and held at about 62°C until some rice grains float to the surface. The liquid is then strained and boiled. Cooked rice grains are typically left in the drink, and pine nuts may be added as a garnish.
Sikhye is a non-alcoholic Korean beverage, although names such as gamju and dansul can also refer to sweet rice drinks with different preparations. It is widely sold in South Korea in cans and plastic bottles and is also served after meals in Korean restaurants.
Regional versions vary. Andong sikhye is notably different from the sweeter dessert style: it may contain radish, carrot, and red pepper and is fermented for several days rather than simply being boiled. Sikhye is sometimes compared with Japanese amazake, but they are distinct drinks.