Drinks Recipes
118 recipes. Page 2 of 5
This category brings together Korean traditional beverages and drinking snacks (anju). Sweet classics like sikhye (rice punch) and sujeonggwa (cinnamon punch) sit alongside modern fruit smoothies and homemade drinks. For anju, find recipes for dubu-kimchi (tofu with kimchi), golbaengi-muchim (spicy whelk salad), and other bar-food favorites.
Korean Dalgona Milk (Caramel Puffed Sugar Candy Milk)
Dalgona milk starts with melting sugar in a small pan over low heat until it reaches a deep amber color, then adding baking soda, which causes the hot caramel to foam and aerate instantly into a honeycomb-like structure. Once cooled, the puffed candy is crushed and dissolved into cold milk. The baking soda reaction is what gives dalgona its distinctive lightness: instead of a dense, hard caramel, the aerated structure makes it brittle and easy to break while also helping it dissolve quickly in the milk. The caramelized sugar delivers a deep, toasty sweetness with a slight bitterness at the edges, similar to butterscotch, that spreads through the milk as the pieces melt. A small amount of vanilla extract sharpens the flavor and a pinch of salt rounds it out. Keeping some crushed dalgona pieces separate and dropping them on top of the finished drink as a garnish adds a crunchy contrast to the creamy liquid beneath.
Korean Sweet Pumpkin Latte
Danhobak latte begins with seeded kabocha pumpkin steamed skin-on, then blended with water into a smooth puree. Milk is whisked in gradually over low heat until the drink reaches a rich, velvety consistency. The pumpkin contributes natural sweetness that anchors the flavor, supported by honey, a half teaspoon of ground cinnamon, and a pinch of salt that defines the sweetness without adding noticeable saltiness. Keeping the milk below a boil -- around 80 degrees Celsius -- preserves its creamy character, and a spoonful of lightly whipped cream on top adds a soft, layered texture to each sip.
Sweet Pumpkin Rice Punch (Korean Kabocha Malt Drink)
Danhobak sikhye is a Korean malt rice punch with steamed kabocha pumpkin puree stirred in to thicken the body and deepen the color beyond what plain sikhye offers. The base follows traditional method: cooked rice steeps in malt-strained water held at around 60 degrees Celsius, where the malt enzymes convert starches to maltose over several hours, creating a sweetness that needs no added sugar. Kabocha puree blended into the fermented liquid adds a dense, velvety weight and a warm golden-orange color. Sliced fresh ginger added during the fermentation hold leaves a faint spicy note in the finish, which prevents the pumpkin's natural sweetness from turning cloying as the drink warms. After the steeping is done, the liquid is brought to a full boil to stop the enzyme activity before cooling. Served cold with a few floating rice grains, it occupies the space between a refreshing beverage and a light dessert.
Korean Bellflower Root Pear Cooler
Deodeok-bae cooler uses a base built by simmering peeled and gently pounded deodeok root with fresh ginger over low heat for ten minutes, then straining and cooling the infusion completely. Clear pear juice pressed from freshly grated Korean pear, honey, lemon juice, and a pinch of salt are stirred into this base to form a concentrate. Poured over ice and topped slowly with sparkling water, the drink balances the herbal bitterness of deodeok against the clean, bright sweetness of pear. Carbonation carries the aromatics upward so each sip delivers the herbal note first, then the fruit. Adjusting the ratio of honey to lemon juice lets the drink lean sweeter or more tart depending on preference.
Korean Deodeok Honey Latte (Bellflower Root Latte)
Deodeok honey latte is made by peeling and chopping bellflower root, blanching it for two minutes to soften its natural bitterness, then blending it smooth with a portion of milk and honey to form the base. The base is combined with the remaining milk and warmed gently over low heat, then finished with condensed milk, vanilla extract, and a pinch of salt to build a rich, creamy body. The deodeok's earthy character, a faintly medicinal and mineral quality, persists just beneath the layers of sweetness, giving this latte an herbal depth that sets it apart from standard cafe drinks. A light dusting of cinnamon over the surface ties the flavors together on the finish. It represents a category of Korean yakseon beverages that draw on mountain ingredients traditionally valued for their nutritional properties.
Korean Perilla Seed Latte
Deulkkae latte is a Korean warm drink made by whisking ground perilla seed powder into water first to dissolve any lumps, then heating the mixture together with milk over medium-low heat until hot throughout. Sifting the perilla powder before mixing it into water is a small step that makes a measurable difference in texture: fine particles disperse evenly and the finished latte pours with a silky smoothness, with no gritty residue settling at the bottom of the cup. Honey and dark brown sugar are added together, building a layered sweetness that sits on top of the deep, nutty perilla base without overwhelming it. A pinch of salt stirred in alongside the sweeteners keeps the flavor from going flat by grounding the sweetness with a subtle mineral edge. Cinnamon dusted lightly over the surface at the end melds with the perilla aroma into a warm, spiced finish that lingers after each sip. To serve cold, the finished drink can be chilled and poured over ice.
Korean Wild Soy Grain Smoothie
Deulkkong misut smoothie is a Korean grain-based drink made by blending wild soybean powder and roasted brown rice powder with milk, plain yogurt, and banana. Mixing the dry powders into the liquid first prevents clumps from forming, and briefly freezing the banana beforehand creates a thick, shake-like consistency without any added thickeners. Wild soybean powder contributes a deep, nutty soybean flavor, and roasted brown rice powder adds a toasted, grainy undertone on the finish; the two powders have distinct characters that reinforce each other. Honey adjusts the sweetness, and a pinch of salt sharpens the grain flavors noticeably. Wild soybeans are higher in protein and isoflavones than common cultivated soybeans, making this smoothie substantial enough to serve as a full breakfast.
Dongdongju (Korean Unfiltered Fermented Rice Wine)
Dongdongju is a traditional Korean unfiltered rice wine made by steaming short-grain and sweet rice together, then fermenting the cooked grain with nuruk starter and a small amount of dry yeast for seven days. Unlike makgeolli, it passes through a coarse sieve only once, leaving rice grains floating on the surface -- a trait that gives the drink its name and provides a distinctly chewy grain texture with each sip. Stirring the mash twice daily ensures the nuruk breaks down the starches evenly throughout fermentation, and keeping the temperature low after day three prevents the batch from over-fermenting. A pinch of salt added at the finish tempers residual sweetness without flattening the fermented grain character. Home-brewed dongdongju tends to carry a more pronounced rice fragrance and a heavier body than commercial makgeolli, and its flavor shifts noticeably day by day as fermentation continues.
Korean Balloon Flower Ginger Tea
Doraji-saenggang-cha is a Korean herbal infusion that layers the gentle bitterness of balloon flower root, the sharp warmth of ginger, and the natural sweetness of pear and jujube into a single simmered drink. Preparing the balloon flower root correctly is essential before anything else: rubbing it in salted water removes the harsh bitterness that would otherwise dominate the entire cup and make it taste medicinal rather than balanced. Ginger and jujube go into the pot first and simmer for twenty minutes to build the structural base of the broth, developing a warm, slightly spiced backbone. Pear is added for the final five minutes so its juice dissolves into the liquid and lifts the sweetness naturally without added sugar needing to do that work. Honey is stirred in only after the heat is completely off, which preserves its floral fragrance in the finished cup instead of burning it off during cooking. Traditionally drunk when the throat feels irritated or during seasonal transitions when immunity tends to dip, this tea is considered both comforting and restorative in Korean households.
Korean Solomon's Seal Tea
Dunggeulle-cha is a Korean caffeine-free tea brewed by simmering dried Solomon's seal root in water to draw out a toasty, mellow sweetness. Adding a small amount of licorice root alongside the root delivers a natural sweetness that rounds and softens the overall flavor without any added sugar. Sliced Korean pear goes into the pot once the water reaches a boil, and as the juice dissolves into the liquid it contributes a light, refreshing fruit layer. The broth is strained clear, finished with a pinch of salt to sharpen the taste, then sweetened with honey and served either warm in winter or chilled over ice in summer.
Einspanner (Espresso with Vanilla Whipped Cream)
The Einspanner is a coffee beverage originating from Austria that features a distinct layered structure consisting of espresso at the bottom and a dense portion of whipped cream on top. This cream is typically seasoned with a small amount of sugar and vanilla extract to provide a subtle sweetness that complements the coffee. A primary characteristic of this drink is the sharp visual and textural contrast between the dark espresso base and the thick, pale cream that rests on the surface. Proper preparation of the cream is essential for the beverage to function as intended. It must be whipped until it reaches a specific consistency of approximately seventy percent stiffness, which allows it to remain fluid enough to float and spread evenly across the entire surface of the espresso. If the cream is over-whipped and becomes too firm, it will form clumps and fail to integrate naturally with the coffee as the person drinks it. The assembly process involves cooling the espresso for a short period before pouring it into a glass containing ice. The whipped cream is then added slowly by using the back of a spoon to guide it onto the surface of the coffee. This specific technique is used to ensure that the two layers remain separate and do not mix prematurely. To finish the preparation, a fine layer of cocoa powder is dusted over the top of the cream. This addition provides a light chocolate flavor that serves as a bridge between the bitter notes of the espresso and the sweet taste of the whipped cream. Customarily, an Einspanner is consumed without the use of a straw. The standard method is to sip the coffee directly through the layer of cream so that both components reach the palate at the same time. This allows for the simultaneous experience of the concentrated coffee and the flavored cream in every mouthful.
Citrus Espresso Tonic with Orange
Espresso tonic is a carbonated coffee drink built by slowly pouring espresso over chilled tonic water to form two distinct layers. The tonic must be thoroughly cold to maintain stable carbonation throughout; cooling the espresso for about thirty seconds before pouring it over a spoon produces a clean separation between the two liquids. The quinine bitterness in the tonic water meets the espresso's roast bitterness, creating a balanced interplay rather than one-note sharpness. Orange slices and lemon peel garnish the glass, releasing citrus oils that rise with the bubbles. Specialty espresso with pronounced fruit acidity works particularly well here, harmonizing with the tonic's effervescence and lending natural sweetness without added sugar. Pre-chilling the glass with ice before adding the tonic helps preserve carbonation. The drink gained popularity in Scandinavian coffee culture during the 2010s before spreading worldwide.
Korean Persimmon Vinegar Ade
Gam-sikcho ade is a Korean summer drink built on the fruity acidity of persimmon vinegar, brightened with fresh orange and lemon juice, then topped with sparkling water. The vinegar, honey, and citrus juices are mixed together first until fully combined into a uniform syrup, then poured into ice-filled glasses before the sparkling water is added. Pouring the sparkling water slowly down the inside of a slightly tilted glass preserves as much carbonation as possible. Persimmon vinegar carries a fermented fruitiness that is noticeably deeper and more rounded than plain rice or grain vinegar, giving the drink a layered sourness rather than a flat, sharp one. A few mint leaves slapped lightly against the palm to release their oils and placed on top bring a herbal lift with each sip that keeps the drink feeling cool and clean from first glass to last.
Korean Licorice Pear Tea (Sweet Root and Fruit Brew)
Gamcho-bae-cha is a Korean herbal tea that simmers licorice root and Korean pear together so the root's natural sweetness and the fruit's light juice meld into a single, unified infusion. The licorice is rinsed in cold water for five minutes to temper any harsh edge, and keeping it to about three grams per serving prevents the sweetness from becoming cloying. Jujube and ginger join the pot for fifteen minutes to deepen the base, then the pear goes in for a final eight to ten minutes until its flesh softens and its juice infuses the broth. The tea is strained clear and served with honey and a few pine nuts whose mild, fatty richness floats on top of the sweetness. In traditional Korean medicine, licorice root is used to soothe coughs and throat irritation, and the pairing with pear traces back to remedies historically recommended for dry or sore throats during seasonal transitions. Chilled and refrigerated, it works equally well as a cooling summer drink, while served hot it is associated with supporting throat health in changing weather.
Korean Persimmon Leaf Tea
Gamnip-cha is a Korean caffeine-free tea made by simmering dried persimmon leaves and dried tangerine peel together - no rolling boil, just a low steady heat held for twelve minutes. That slow extraction pulls out the soft, grassy character of the leaves while keeping astringency in check. Thinly sliced Korean pear, skin on, goes into the pot for natural sweetness and a clean brightness, and the tangerine peel stays at a small quantity so it supports rather than overtakes the leaf aroma. Once strained, honey goes in and a trace of ground cinnamon finishes the cup. With no caffeine, it works equally well in the morning or late at night.
Korean Ginger Honey Latte
Ginger honey latte is a warm Korean latte built on a concentrated ginger infusion made by simmering thinly sliced fresh ginger in water over medium-low heat for ten minutes. Straining out the fibrous solids leaves a clean, sharp liquid that is returned to the pot with milk and heated until it just begins to steam, allowing the ginger's spicy heat to diffuse gradually through the dairy without becoming harsh. Adding honey only after the heat is turned off is important because prolonged exposure to heat causes its aromatic compounds to evaporate, leaving behind only sweetness without fragrance. A pinch of salt acts as a bridge between the sharp ginger and the floral sweetness of honey, drawing both flavors into sharper focus. A small dusting of cinnamon powder at the end adds a woody, resinous layer on top of the ginger that creates a warm-spice finish that lingers well after the last sip. The gingerols present in fresh ginger make this drink a common choice during seasonal transitions and on days when the body feels cold or run-down.
Korean Sweet Potato Latte
Goguma latte is a Korean sweet potato drink made by blending peeled roasted sweet potato with half the milk into a smooth puree, then combining it with the remaining milk in a pot and warming gently over medium-low heat. Using a fire-roasted or oven-baked sweet potato rather than a boiled one yields a significantly deeper sweetness from the caramelized sugars. Vanilla extract softens the starchy quality of the potato and makes the texture smoother, while a pinch of salt defines the edges of the sweetness. Cinnamon dusted on top blends with the earthy sweet potato aroma in each sip. The drink works equally well as a warm winter mug or over ice in summer, and the natural richness of the sweet potato makes it filling enough to serve as a light meal replacement without any added caffeine.
Korean Dried Persimmon Cinnamon Tea
Gotgam-gyepi-cha is a traditional Korean winter tea made by slowly simmering dried persimmon, a cinnamon stick, fresh ginger, and jujubes in water for close to thirty minutes. Cinnamon, ginger, and jujube are added first and simmered for twenty minutes to establish the spiced backbone of the drink, building a deeply aromatic and gently sweet base before the persimmon is introduced. Quartered dried persimmons and dark brown sugar are then added for another eight to ten minutes, during which the fruit softens and its dense, concentrated fructose dissolves into the broth, giving the liquid a slight viscosity along with a rich, jammy sweetness. Because dried persimmons vary considerably in sugar content, the amount of dark brown sugar should be adjusted or omitted entirely when the fruit is particularly sweet, to prevent the drink from becoming cloying. Once strained through a fine mesh and poured into cups, the tea is a clear, reddish-amber color. A whole walnut is placed on top -- its firm crunch and toasted nuttiness contrast sharply with the warm, fragrant liquid and serve as a visual as well as textural counterpoint. The warming combination of ginger and cinnamon makes this tea well suited to cold weather, and it often appears alongside sikhye and sujeonggwa on holiday tables.
Korean Goji Berry Tea (Herbal Jujube Ginger Brew)
Gugija-cha is a Korean herbal tea made by gently simmering dried goji berries, jujubes, and fresh ginger in water. The jujubes and ginger go in first and cook for fifteen minutes, slowly giving the liquid the jujube's quiet sweetness and the ginger's warming sharpness. The goji berries are then added for just five minutes over low heat so their red pigment and mild berry aroma steep into the tea without releasing the bitterness that comes from overcooking. Getting the timing right matters, because boiling the berries too long draws out an astringency that overpowers the rest of the flavors. Honey is stirred in after the heat is off to preserve its delicate fragrance, and a scattering of pine nuts floats on top to layer a soft, oily richness over the clean finish of the tea. The deep red color and gentle sweetness make this a tea that fits any season.
Korean Daisy Tea (Delicate Floral Pear Honey Brew)
Gujeolcho-cha is a traditional Korean flower tea made by steeping dried gujeolcho blossoms -- a wild chrysanthemum native to Korea -- in water heated to around ninety degrees Celsius for five minutes over low heat. Boiling above one hundred degrees causes the volatile aromatic compounds in the petals to evaporate, weakening the delicate floral fragrance that makes the tea worth drinking, so a gentle infusion rather than a rolling boil is the non-negotiable foundation of the preparation. Thin julienned pear added to the cup brings a light, juicy sweetness that pairs naturally with the floral notes without competing against them. A single drop of lemon juice sharpens the overall flavor profile, giving the tea cleaner edges than it would have without the acidity. Honey balances and deepens the sweetness, and pine nuts floated on the surface contribute a subtle, rounded oiliness that grounds the otherwise light liquid. Gujeolcho blooms in the ninth lunar month and belongs to the chrysanthemum family; it has been consumed as a folk remedy for women's health for centuries in Korea, adding cultural weight to a tea that is otherwise valued simply for its fragrance and calm.
Korean Chrysanthemum Tea (Floral Jujube Goji Berry Brew)
Gukhwa-cha is a traditional Korean flower tea brewed from dried chrysanthemum buds steeped in water at 80 to 85 degrees Celsius for three to four minutes. That temperature range draws out the gentle floral fragrance without releasing the bitter compounds that come out at a full boil. Jujubes and goji berries added to the pot contribute a mild natural sweetness from the jujubes and a faintly tart, herbal note from the goji berries, both of which round out the chrysanthemum's aroma and add visual warmth to the pale liquid. A spoonful of honey and a squeeze of lemon juice are stirred in at the end to brighten the finish without masking the floral base. The resulting tea is pale golden, lightly sweet, and carries a lingering scent that makes it a common after-meal drink in Korean households. Caffeine-free and mild, it is drunk in the evening without disruption to sleep, and in traditional Korean medicine the dried flower has long been associated with relieving headaches and eye fatigue.
Korean Roasted Cassia Seed Tea
Gyeolmyeongja-cha is a Korean herbal tea brewed from cassia seeds that are first dry-roasted in a pan over medium-low heat until their surfaces turn a deep amber and release a toasty, distinctly nutty fragrance. The degree of roasting matters considerably: lighter roasting keeps the flavor mild and grassy, while a deeper roast brings forward a bold, grain-like quality similar to barley tea. Once roasted, the seeds are simmered in water for about twenty minutes, extracting a rich brown liquor with layers of earthy warmth. Sliced fresh ginger is often added during simmering, lending a peppery heat that adds body to the brew. Dried jujubes contribute their gentle fruit sweetness, rounding and mellowing the overall profile. Honey adjusts the final sweetness level, and thin lemon slices floated on top before serving add a clean citrus brightness that lifts the deep, roasted base.
Korean Cinnamon Tea (Spiced Jujube Ginger Honey Brew)
Gyepi-cha is a traditional Korean cinnamon tea made by simmering whole cinnamon sticks and fresh ginger in water over low heat for at least twenty-five minutes. The long, gentle simmer is what separates gyepi-cha from an infusion: the bold, sweet-spicy aroma of the cinnamon builds gradually, saturating the liquid rather than merely scenting it. Ginger contributes a sharp, deeply warming bite that stays present long after each sip, creating a slow, spreading heat in the chest. Six jujubes are cooked alongside the spices; their flesh softens and eventually breaks down, lending the broth a faint fruitiness and a slight natural body. Dark brown sugar and honey are both used to construct a sweetness that is layered rather than flat, with the molasses depth of the sugar underpinning the floral brightness of the honey. Before serving, a few pine nuts are floated on the surface, where their oily richness drifts down to complement the spice. This is a drink associated with cold weather and recovering health, often prepared during winter or whenever warmth is needed from the inside out.
Korean Tangerine Peel Ginger Tea
Gyulpi-saenggang-cha is a traditional Korean tea made by simmering dried tangerine peel and thin-sliced fresh ginger together for about eighteen minutes. Properly dried peel concentrates its aromatic essential oils while shedding much of the bitterness that fresh peel carries, and the extended simmering draws those oils fully into the water. The result is a cup where the citrus's bright, faintly bitter edge meets the warming heat of ginger in each sip. Jujubes round off the sharper notes with their gentle background sweetness, and using both honey and rice syrup adds two distinct registers of sweetness -- one clean and floral, the other thick and malty. A very small pinch of salt at the end sharpens the overall flavor and leaves a clean finish. It is a natural choice on cold days when the body needs warming from the inside.
About Drinks
A well-made drink rounds off a meal or makes a refreshing snack, while great anju elevates any gathering. Browse these recipes for ideas you can prepare at home with ease.