Sikhye in a Rice Cooker, Sweet Korean Rice Punch Without a Thermometer
Malt turns the rice in sikhye sweet only inside a warm band. Here are the temperatures Korean sources give and a keep-warm cooker method to hold them.
Street Food & Sweets
Korean street snacks and sweet treats, from twigim fritters and mandu to hotteok and sikhye, written for a home kitchen.
Korean Street Fritters Called Twigim, and the Batter Behind the Crunch
The word twigim dates from 1949, deep frying is younger than most Korean cooking, and cold batter, 170 to 180°C oil and small batches keep the crust crisp.
How Do You Fold Korean Mandu So the Filling Stays Inside?
Korean mandu from Goryeo records to the fold: the institute’s wrapper and filling by weight, a centre-first seal, cooking times and why dumplings split.
Hotteok Recipe With a Molten Sugar Centre and a Proper Press
How hotteok went from Chinese merchants’ shops to winter carts, with the dough, filling and pressing times that keep the brown sugar from leaking.