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Dahn-Sool (or commonly known as shikhye) is a traditional sweet Korean rice beverage, flavored with jujube and ginger, usually served as a dessert. In addition to its liquid ingredients, Dahn-Sool also contains grains of cooked rice, and in some cases pine nuts. Dahn-Sool was originally made from the rice that stuck to the sides of the cooker after the rest had been scooped out.

Dahn-Sool is made by pouring malt water onto cooked rice. The combination is then fermented for at least a day, and then boiled with ginger and jujube. It is served chilled.

In modern South Korea, Dahn-Sool is often sold in cans. Unlike most canned beverages, each can has a residue of cooked rice at the bottom. Homemade Dahn-Sool is often served after a meal in a Korean restaurant.

There are several regional variations of Dan Sool. These include Andong Dan-Sool and yeonyeop sikhye or yeonyeopju, a variety of Dahn-Sool 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 Dahn-Sool is enjoyed as a dessert beverage, Andong Dan-Sool is appreciated as a digestive aid.

Although this beverage has been widely known as "Sikhye", the more correct term is "Dah-sool", which literally means sweet alcohol, and "Sikhye" is a Japanese- Chinese derivative word. As for this beverage is a Korean tradional drink, Dan sool is the proper name for this beverage. This correction has also been referred during episode 98 of a famous show program in Korea, Sang Sang Plus

External links

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 {{koreanname|
 image=[[Image:Sikhye.gif|190px|Three cans of ''sikhye'']]|
-hangul=식혜|
+hangul=단술(식혜)|
 hanja=[[wiktionary:食|食]][[wiktionary:醯|醯]]|
-rr=sikhye|
+rr=sikhye(Dahn-Sool)|
-mr=sikhye|
+mr=sikhye(Dahn-Sool)|
 }}
-'''Sikhye''' (or '''shikhye''') is a traditional sweet Korean [[rice]] beverage, flavored with [[jujube]] and [[ginger]], usually served as a [[dessert]].  In addition to its liquid ingredients, ''sikhye'' also contains grains of cooked rice, and in some cases [[pine nut]]s.   ''Sikhye'' was originally made from the rice that stuck to the sides of the cooker after the rest had been scooped out.
+'''Dahn-Sool''' (or commonly known as '''shikhye''') is a traditional sweet Korean [[rice]] beverage, flavored with [[jujube]] and [[ginger]], usually served as a [[dessert]].  In addition to its liquid ingredients, ''Dahn-Sool'' also contains grains of cooked rice, and in some cases [[pine nut]]s.   ''Dahn-Sool'' was originally made from the rice that stuck to the sides of the cooker after the rest had been scooped out.
-''Sikhye'' is made by pouring [[malt]] water onto cooked rice.  The combination is then fermented for at least a day, and then boiled with ginger and jujube.  It is served chilled.
+''Dahn-Sool'' is made by pouring [[malt]] water onto cooked rice.  The combination is then fermented for at least a day, and then boiled with ginger and jujube.  It is served chilled.
-In modern South Korea, ''sikhye'' is often sold in cans.  Unlike 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.
+In modern South Korea, ''Dahn-Sool'' is often sold in cans.  Unlike most canned beverages, each can has a residue of cooked rice at the bottom.  Homemade ''Dahn-Sool'' 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 (South Korea)|Gangwon]] province.  [[Andong]] ''sikhye'' differs in that it also includes [[radish]]es, [[carrot]]s, 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.
+There are several regional variations of ''Dan Sool''.  These include [[Andong]] ''Dan-Sool'' and ''yeonyeop sikhye'' or ''yeonyeopju'', a variety of ''Dahn-Sool'' made in [[Gangwon (South Korea)|Gangwon]] province.  [[Andong]] ''sikhye'' differs in that it also includes [[radish]]es, [[carrot]]s, 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 Dahn-Sool is enjoyed as a dessert beverage, [[Andong]] Dan-Sool is appreciated as a digestive aid.
+Although this beverage has been widely known as "Sikhye", the more correct term is "Dah-sool", which literally means sweet alcohol, and "Sikhye" is a Japanese- Chinese derivative word. As for this beverage is a Korean tradional drink, Dan sool is the proper name for this beverage. This correction has also been referred during episode 98 of a famous show program in Korea, [[Sang Sang Plus]]
 ==See also==
 *[[Korean cuisine]]