Korean drinks

beverage made from soybeans

Sikhye (, also spelled shikhye or shikeh; also occasionally termed dansul or gamju) is a traditional sweet Korean rice beverage, usually served as a dessert. It is a popular beverage in South Korea, often found in the beverage sections of convenience stores. It is a drink made by fermenting rice with malt to give it a sweet taste. In addition to its liquid ingredients, sikhye contains grains of cooked rice and in some cases pine nuts. It is similar to the Chinese jiuniang and Japanese amazake.

Sungnyung () is a traditional Korean infusion made from boiled scorched rice.

Hwachae () is a general term for traditional Korean punches, made with various fruits or edible flower petals. The fruits and flowers are soaked in honeyed water or honeyed magnolia berry juice. In modern South Korea, carbonated drinks and fruit juices are also commonly added to hwachae. Hwachae is often garnished with pine nuts before it is served.

Sujeonggwa () is a Korean traditional cinnamon punch. Dark reddish brown in color, it is made from mainly cinnamon, sugar, water and ginger. It is often served with gotgam (dried persimmon) and garnished with pine nuts. The punch is made by brewing first the cinnamon sticks and ginger at a slow boil. The solids are then removed for clarification and the remaining liquid is boiled again after adding either honey or brown sugar. The dried persimmons are cut into portions and are added to soak and soften after the brew has completely cooled. This is usually done several hours before serving, as e

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informal grouping of Asian vinegars

traditional Korean punch

Omija-hwachae () or magnolia berry punch is a sweet and tangy hwachae (punch) made with magnolia berries—omija in Korean. The reddish-pink punch is typically served during hot summer days.