Rice syrup is a staple in Korean delicacies. It’s utilized in many savory dishes, and it is the bottom of conventional sweets like yeot, or rice taffy. Within the US, the place rice syrup is gaining recognition as an alternative to sugar, a 1-kilogram artisanal bottle can attain $140. It is all as a consequence of sikhye: a mix of steamed rice, sizzling water, and barley malt. Sikhye takes days, and nights, of exhausting work to attain. So how lengthy does it really take to make sikhye? And is that this why rice syrup is so costly?
00:00:00 – Introduction
00:01:06 – Meet Younger-goon
00:02:24 – Making Sikhye
00:04:21 – Seesawing
00:05:18 – Cooking Rice
00:07:20 – Extracting Malt from Barley
00:08:54 – Cooking the Syrup
00:10:26 – Completed Rice Syrup
00:11:43- Market and Properties
00:12:47 – Hangwa
00:14:05 – Closing
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Why Korean Rice Syrup (Ssal-Jocheong) Is So Costly | So Costly Meals | Insider Enterprise
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