Sikhye (also spelled shikhye or shikeh; also occasionally termed dansul or gamju) is a traditional sweet Korean rice beverage, usually served as a dessert. In addition to its liquid ingredients, sikhye also contains grains of cooked rice, and in some cases pine nuts.

Sikhye is made by pouring malt water onto cooked rice. The malt water steeps in the rice at typically 150 degrees Fahrenheit

until grains of rice appear on the surface. The liquid is then carefully poured out, leaving the rougher parts, and boiled with sugar. Ginger or jujube are often added for additional flavor. It is served chilled.

In South Korea and in Korean grocery stores wherever Korean communities are found, sikhye is readily available in cans or plastic bottles. Atypical of most canned beverages, each can has a residue of cooked rice at the bottom. Homemade sikhye is often served after a meal in a Korean restaurant.

There are several regional variations of sikhye. These include Andong sikhye and yeonyeop sikhye or yeonyeopju, a variety of sikhye made in Gangwon province. Andong sikhye differs in that it also includes radishes, carrots, and powdered red pepper. Also, it is fermented for several days as opposed to one. It is important to note that the crunchy texture of the radish is kept despite the longer fermentation process, since a soft texture would indicate an inferior product. Whereas the sweet canned or restaurant sikhye is enjoyed as a dessert beverage, Andong sikhye is appreciated as a digestive aid.

Names
Sikhye is also referred to by the names dansul and gamju. Both of these names mean "sweet wine." However, they are also used to refer to a different, slightly alcoholic rice drink called gamju.