Hobak Sikhye

Prepare the malt water: Place the Malted barley flour in a large bowl. Add 2000 grams of Water (lukewarm, about 60°C). Gently massage the Malted barley flour for 5-10 minutes until the water turns milky. Let it steep for 1 hour.

Strain the malt water: Carefully pour the steeped Malted barley flour mixture through a fine-mesh sieve or cheesecloth into another large bowl, squeezing out all liquid. Discard the solids. Let the strained malt water sit undisturbed for 30 minutes to allow sediment to settle at the bottom.

Prepare the rice: While the malt water settles, cook the Short-grain rice according to package instructions until fully cooked. Set aside.