Do you eat the rice grains floating in the sikhye?

If you order a cold drink while traveling in Korea and see white grains of rice in your cup, you might be a little surprised. Did rice get into the drink? Should you fish it out? If you’ve come across sikhye, a traditional Korean beverage, those grains of rice are actually part of the experience. Let’s explore this first sip together.

Sikhye is a beverage made by fermenting rice in malt water to bring out its natural sweetness. Although the name includes the word “gi-reum” (oil), the malt used here isn’t cooking oil—it’s dried, sprouted barley. In the brewing process, the rice is fermented, then the beverage is boiled and cooled before serving. The grains of rice in your cup aren’t foreign particles—they’re actually an integral part of sikhye.

If your sikhye contains grains of rice, try eating them along with the drink. It’s also a good idea to take a sip first, then scoop out a few grains of rice with a spoon to taste them. There’s no rule that says you have to swallow them all at once or scoop them all out. If the texture of the rice grains feels unfamiliar, try tasting them slowly, a few at a time, and find a way that works best for you.

Even with the same type of sikhye, the sweetness, aroma, and amount of rice grains can vary depending on the maker and the product. Sometimes ingredients like pine nuts, ginger, or yuzu are added. Don’t assume that all sikhye tastes the same just based on the color in the photo or the number of rice grains. Why not start by taking a small sip to get a sense of the flavor?

When ordering, ask, “Does this contain rice grains?” or “Could I have a spoon, please?” If you need to avoid certain ingredients, don’t judge the drink based solely on its name as a “rice drink”; instead, check the ingredient list or the shop’s description. It’s perfectly fine to point at the cup and ask a quick question. Asking about unfamiliar foods is part of the travel experience.

Depending on the region, you might encounter sikhye that’s different from what you expect. For example, Andong-style sikhye contains red pepper flakes, giving it a spicy kick. If you’ve only ever imagined the familiar sweet version, this could be a new discovery. If the menu lists a regional name, it’s a good idea to ask first, “What does this sikhye taste like?”