I buy something with a lot of powder and fresh barley sprout scent. Be careful when you buy old taffy because it's black and tasteless.

If you use cotton cloth, you can filter the taffy neatly at once, so it's good to use it.
You can wear it on the strainer.

After soaking, squeeze enough to make malt water, put it in another container, and repeat with water.
Repeat up to three times, that's enough.

Leave the neatly filtered malt water for about an hour to settle the sediment.

Cook rice while settling sediment.
If you like rice grains, I think 2 cups is enough

Please make the rice less soggy than usual.

Stir the finished rice well and cool it down in a rice cooker for sikhye.

The sediment has settled well.

Pour only clear water over the rice cooker.
Press the heat and let it cool.

It's been fermented for 5 hours. When the grains of rice start to come to mind
It's well fermented, so you can boil it right away.

Remove some of the rice grains and soak them in cold water before boiling Sikhye. If you float it when you eat it, it floats.
You can skip it.

Add 2 cups of sugar and boil 4-5 pieces of pyeonyang (optional).
Add the sweet taste to taste. If you like sweet things, 2.5 cups would be enough.
When it boils hard, boil it for 5 to 10 minutes, then take out the ginger and cool it down. If you leave ginger as it is, it has a bitter taste. Please take it out.