Drinks Recipes
118 recipes. Page 4 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.
Masala Chai
Masala chai is an Indian spiced milk tea made by simmering crushed ginger, cinnamon, and cardamom in water until the spices release their oils fully, then adding black tea leaves and whole milk and continuing to heat gently over low flame. The spices build aromatic depth that wraps around the tea's tannins, transforming them into warm, rounded complexity rather than raw astringency. Stirring in sugar during the final minutes of simmering softens the spice's sharpness and allows the milk's creaminess to come forward. Using whole spices rather than ground powders keeps the brew free of gritty residue and produces a cleaner, more transparent aroma in each cup.
Korean Malcha Duyu Latte (Matcha Soy Latte)
Matcha duyu latte is a vegan drink that pairs whisked matcha with gently warmed unsweetened soy milk. The tea's vegetal bitterness meets the soy milk's natural nuttiness in a creamy balance, anchored by acacia honey and a pinch of salt that clarify both flavors. A small measure of vanilla extract adds a background sweetness, and roasted soybean powder dusted on top reinforces the nutty character. Heating the soy milk only until tiny bubbles appear at the edges prevents any off-flavors from developing.
Korean Roasted Buckwheat Tea
Memil-cha is a traditional Korean beverage prepared from roasted buckwheat groats. To make this tea, the groats are toasted and then simmered in water, followed by a ten-minute steeping period over a low flame. The initial roasting process is critical because it caramelizes the exterior of the buckwheat, which releases a profound and earthy grain fragrance. This aroma gradually transfers into the liquid during the steeping stage. Incorporating dried jujubes and a thin strip of lemon peel provides a subtle sweetness along with a light citrus undertone. These additions help to complete the flavor profile while ensuring that the distinct natural character of the buckwheat remains the primary focus. Because the infusion contains no caffeine, it serves as a suitable drink for the late evening or for times when a gentle option is preferred for the digestive system. The addition of a single spoonful of honey and a very small amount of salt functions to define the various tastes more clearly and brings the entire beverage into a stable balance. This tea is versatile enough to be enjoyed as a hot drink during the colder winter months or as a cold beverage served over ice when the weather is warm in the summer. Such flexibility allows it to remain a consistent staple on the dining table throughout the entire year.
Miki (Amami Fermented Rice Drink)
Miki is a lactic fermented drink made with rice, sweet potato, sugar, and water in the Amami area of Kagoshima. Rice flour is cooked while stirring for 15 to 20 minutes, sweetened, and cooled to about 30°C before juice pressed from grated sweet potato is mixed in. The covered mixture rests in a cool, dark place overnight in summer or for two to three nights in winter, with occasional stirring. Fresh miki is thick and distinctly sweet; as fermentation continues, its acidity becomes more pronounced before the drink is chilled.
Black Tea Milk Tea (British Condensed Milk Sweet Tea)
Milk tea is prepared by steeping black tea bags in boiling water for exactly four minutes to extract a strong, tannic base, then combining it with whole milk and condensed milk over low heat. Steeping shorter than four minutes leaves the tea pale and thin; longer than four minutes introduces bitterness and astringency that no amount of milk can fully mask. The milk rounds out the tea's sharpness and adds a creamy body, while condensed milk layers on a dense, caramel-like sweetness that sets this version apart from tea simply sweetened with sugar. Regular sugar dissolved early provides the baseline sweetness, and the condensed milk fine-tunes the richness and texture in the final moments. Warming the milk before combining it with the brewed tea helps both blend more smoothly. For an iced version, the mixture must be cooled completely before pouring over ice, since adding hot liquid directly to ice dilutes the drink and washes out the flavor.
Korean Minari Apple Juice
Minari apple juice is a Korean green juice made by blending fresh water dropwort, apple, and cucumber with cold water until smooth. Water dropwort carries a sharp, herbaceous bite that anchors the drink in clean, green territory, while the apple's natural juice sweetens the blend without any added sugar. Cucumber brings lightness and hydration, softening the overall texture so each sip goes down easily. A small piece of fresh ginger adds quiet warmth underneath the green notes, and lemon juice keeps water dropwort's grassy edge in check while honey rounds out the tart finish. Drinking the blended mixture straight gives a fuller, fiber-rich texture, but straining through cheesecloth or a fine-mesh sieve transforms it into a clear, polished juice with a noticeably smoother feel. Spring water dropwort harvested at peak season delivers the most concentrated herbal fragrance, and choosing a tart apple variety prevents the sweetness from overpowering the other ingredients.
Korean Dandelion Root Tea
Mindeulle-cha is a Korean herbal root tea made by dry-roasting dried dandelion root and barley in a pot, then simmering them with water, sliced ginger, and licorice root for eighteen minutes. The roasting step drives off the earthy rawness of the root and replaces it with a toasty, grain-like aroma, while licorice and ginger soften any remaining bitterness into a warm, rounded finish. Rice syrup stirred in at the end adds a malty sweetness that gives the tea more body and depth. Dandelion root contains inulin and choline, and it has been used in traditional Korean medicine as recorded in the Dongui Bogam to support liver function and digestion. Adding barley to the dry-roast blends in a cereal nuttiness that makes the tea more approachable than dandelion root brewed alone. Naturally caffeine-free, it can be sipped comfortably in the evening, and it chills well over ice for summer.
Korean Misutgaru Latte (Roasted Multigrain Milk Drink)
Misutgaru latte is a Korean multigrain drink made by whisking roasted grain powder into cold milk and sweetening with honey. The misutgaru powder -- roasted barley, rice, and other grains ground together -- brings a deep, toasty nuttiness that milk carries into a smooth, substantial beverage. A tiny pinch of salt sharpens the grain flavors, and a dusting of roasted soybean powder on top adds another aromatic layer. Substituting part of the milk with soy milk intensifies the nutty profile for a richer, more complex grain latte, and serving it over ice makes it a satisfying cool drink through summer.
Korean Quince Tea (Spiced Quince Honey Preserve Tea)
Mogwa-cha is a Korean quince tea served by dissolving homemade quince preserve in hot water. The preserve is made by simmering thin quince slices with sugar, honey, lemon juice, and a cinnamon stick until a fragrant, amber syrup forms. Quince brings a distinctive floral-citrus aroma that intensifies as the sugar draws out the fruit's essential oils. Stored in a sealed jar and refrigerated, the syrup keeps well and yields a fragrant cup of tea with just a few spoonfuls and boiling water. The tea is traditionally drunk in cool weather for its soothing effect on dry throats and mild coughs.
Korean Scorched Rice Latte
Nurungji-latte is a Korean grain latte built from scorched rice that is dry-toasted an extra minute in a pan to intensify its roasted aroma before being simmered in water to extract a deeply nutty infusion, which is then blended with milk. The toasting step caramelizes residual starch on the rice crust, generating a toasty depth that persists even after milk is added. Rice syrup provides sweetness with a rounder, more subdued quality than refined sugar, and a pinch of salt sharpens the overall flavor profile and brings the grain notes into focus. A small measure of vanilla extract weaves a subtle fragrance that complements rather than competes with the base. A brief pass with an immersion blender leaves fine rice particles suspended in the drink, giving it a slightly grainy texture that sets it apart from a conventional latte; blending longer produces a smoother, creamier result. A dusting of ground cinnamon over each cup adds a warm aromatic layer on top. The latte works equally well served warm in a mug or poured over ice for a chilled version.
Korean Mulberry Sparkling Ade
Preparing a concentrated syrup from frozen mulberries involves simmering the fruit with sugar and water over low heat for six minutes. As the berries break down during this process, they release a dark purple liquid filled with natural sweetness. Adding fresh lemon juice immediately after removing the mixture from the heat provides a sharp acidity that balances the sugar and improves the overall profile. Passing the cooled syrup through a fine-mesh sieve removes small seeds and pulp, leaving a smooth liquid. To serve, pour this base into a glass filled with ice and slowly add chilled sparkling water down the side. This technique keeps the carbonation intact and creates a clear visual contrast between the heavy purple syrup at the bottom and the clear bubbles on top. Clapping apple mint leaves between the palms before placing them on the rim releases essential oils, providing an aromatic herbal scent before the first sip. This mulberry syrup stays fresh for up to one week when stored in a sealed container in the refrigerator. Using tonic water instead of regular sparkling water introduces a slight bitterness, resulting in a finish similar to a non-alcoholic cocktail. Since mulberries reach their peak in May and June, purchasing a large amount during this window and freezing them allows for year-round preparation.
Korean Acanthopanax Herbal Tea
Ogapi-cha is a Korean herbal tea made by slow-decocting dried acanthopanax bark, astragalus root, jujubes, and fresh ginger in water for over 30 minutes on low heat. The bark and astragalus are briefly soaked in cold water to loosen surface dust, the jujubes are scored with a knife to release their sweetness more readily, and the ginger is thinly sliced to maximize surface area. After an initial boil, the heat drops to a gentle simmer that coaxes a woody, slightly earthy aroma from the bark while the astragalus contributes a mellow root-like depth and the jujubes round out the flavor with quiet sweetness. The strained tea receives a tiny pinch of salt to anchor the flavor, and honey stirred in just before drinking softens the herbal bitterness into a smooth, warming finish.
Korean Five-Grain Sweet Rice Punch
Ogok-sikhye is a traditional Korean grain punch made by saccharifying a mix of cooked sweet rice, barley, millet, and foxtail millet in barley malt extract at 60 to 65 degrees Celsius for one hour. The malt powder is soaked in lukewarm water for 20 minutes, kneaded by hand, and strained through a cloth to yield a clear, enzyme-rich liquid -- this is the working ingredient that converts the grain starches into natural sugars during the slow saccharification. Temperature control is central to the process: below 60 degrees the enzymes slow down, and above 70 degrees they denature and die, so maintaining the right range throughout the hour-long rest determines whether the conversion succeeds. As saccharification progresses, the rice grains hollow out and float to the surface; these are skimmed off, rinsed separately, and later floated back into the finished punch to add a soft, chewable element to each cup. After sweetening with sugar and chilling completely in the refrigerator, the drink is served cold with pine nuts floating on top. The combination of multiple grains produces a more layered, complex sweetness than single-grain sikhye, and the overnight rest in the refrigerator smooths the flavor into something more cohesive.
Korean Corn Silk Tea (Roasted Corn Jujube Grain Brew)
Oksusu-suyeom-cha is a Korean tea brewed by simmering dried corn silk and corn kernels in water on low heat for 25 minutes. The corn silk is rinsed briefly in cold water to remove dust, then combined with kernels and jujubes in a pot where the silk releases a subtle, naturally sweet flavor and the kernels contribute a toasted grain-like nuttiness. Keeping the simmer time under control is important because over-boiling draws out an unpleasant astringency, so the tea is strained promptly at the 25-minute mark. A spoonful of honey adjusts the sweetness and a tiny pinch of salt sharpens the flavor profile; the tea works well served warm, but chilling it overnight makes the natural sweetness more pronounced and refreshing.
Schisandra Fruit Punch (Korean Cold-Brewed Berry Fruit Bowl)
Omija hwachae is a traditional Korean fruit punch made by cold-infusing dried schisandra berries in water for at least two hours to extract a vivid red liquid, then sweetening with honey. Cold extraction is not optional: hot water pulls excess astringency from the berries and makes the liquid harsh rather than bright. Only a small portion of the infusion is gently warmed to dissolve the honey before the two are combined. Scooped balls of Korean pear and watermelon sit submerged in the chilled omija broth, so each spoonful delivers a crisp, juice-filled bite against the tart-sweet liquid. Pine nuts floated on the surface add a mild fatty richness that tempers the sharpness of the schisandra acid, and serving the hwachae over generous ice keeps every component at its most vivid.
Korean Schisandra Berry Tea
Omijacha is a traditional Korean cold-steeped tea made by soaking dried schisandra berries in cold water for at least eight hours to draw out their vivid crimson color and layered flavor. Hot water amplifies the astringent notes, making cold steeping in the refrigerator overnight the only correct method. By morning the liquid holds the interplay of sourness, sweetness, and subtle bitterness that gives schisandra its Korean name meaning five flavors, a reference to the full five tastes said to exist within a single berry. Traditional Korean medicine has long used the berry to replenish energy and support lung function, and the tea carries that heritage alongside its visual appeal. Once strained, honey and sugar are dissolved into the clear ruby liquid to soften the acidity without masking it. Thin pear slices and pine nuts floated in each cup add crisp fruit fragrance and a nutty counterpoint that complements the tartness. The tea is best consumed the same day it finishes steeping, when both the deep red color and the fragrance are at their peak. Oxidation clouds the color and dulls the aroma within a day.
Korean Sweet Red Bean Latte
Pat-latte is a Korean red bean milk drink built around two simultaneous uses of the same cooked beans. Most of the beans are blended smooth with water into a thick puree, while the remainder are left whole and stirred in afterward to provide soft, chewy pockets of texture throughout. That combined bean base goes into a saucepan with milk and warms over medium-low heat as sugar, sweetened condensed milk, a pinch of salt, and vanilla extract are added one by one. The condensed milk transforms the beans' mild natural sweetness into something denser and more complex, landing somewhere between caramel and roasted grain. Salt does not make the drink taste salty but instead sharpens the contrast that makes the sweetness register more clearly on the palate. Vanilla rounds off the earthy, slightly rustic edge of red bean aroma and brings the whole flavor profile together. Served hot, the drink takes on the gentle warmth of traditional red bean porridge. Poured over ice, the same flavors tighten and become more concentrated. Either way, stirring once before drinking keeps the whole beans evenly distributed rather than settled at the bottom.
Korean Ginger Tea (Spiced Jujube Honey Ginger Brew)
Saenggangcha is a Korean ginger tea made by simmering thinly sliced fresh ginger and halved, pitted jujubes in water for 15 minutes on medium heat followed by 5 more minutes on low. The two-stage simmering extracts both the sharp warmth of ginger and the quiet, honeyed fruitiness of jujubes without letting either dominate. Peeling the ginger before slicing removes any earthy or bitter notes from the skin and produces a cleaner cup. Slicing it thin rather than thick maximizes the surface area, allowing gingerol, the compound responsible for the tea's peppery bite, to dissolve into the water more rapidly within the same simmering time. Splitting and pitting the jujubes exposes the flesh, which gives up its fruit aroma far more readily than whole dried fruit. After straining, the pot should be removed from the heat and allowed to cool slightly before the honey goes in, because dissolving honey into near-boiling liquid destroys the delicate floral compounds that distinguish quality honey from plain sugar. A small pinch of ground cinnamon deepens the spice profile by adding warmth that complements rather than competes with the ginger. Floating lemon slices on the surface adds a citrus brightness that lifts the body of the tea. The drink is especially associated with the transitional seasons in Korea, when the weather shifts and sore throats become more common.
Korean Houttuynia Herbal Tea
Preparing a pot of caffeine-free Korean herbal tea starts with gathering dried Saururus chinensis, apple slices, and jujubes. Before simmering, the dried herbs require a quick rinse under running water to clear away any dust. Making small cuts into the jujubes helps their internal sugars move into the liquid during the 15-minute simmering period over low heat. The Saururus chinensis provides a grassy and clean foundation, which the apple slices brighten with a soft fruity character. The scored jujubes contribute a rounded, earthy quality to the liquid. Once the heat is turned off, adding fresh lemon slices for exactly two minutes infuses the water with a clear citrus aroma. Steeping the lemon any longer might release bitterness from the peel. Straining the solids leaves a clear tea that takes agave syrup well for sweetness. A hot cup suits a quiet evening, while a chilled version mixed with sparkling water in a equal ratio creates a light herbal soda. This herb has long been associated with circulation and detoxifying properties in Korean tradition. Since the flavor remains mild, it remains accessible to individuals new to herbal infusions. The recipe stays practical as the main components are dried and shelf-stable, taking less than twenty minutes to complete. Some variations include mixing in dried chrysanthemum or lotus leaves to shift the aromatic profile.
Sansuyu-cha (Korean Cornelian Cherry Tea)
Sansuyu-cha is a traditional Korean tea made by simmering dried cornelian cherry fruits with halved jujubes and sliced ginger in water, first bringing it to a boil over medium heat then reducing to low for fifteen minutes. Cornelian cherry, known in Korean as sansuyu, is a small red fruit with a pronounced tartness that forms the backbone of this tea. The jujubes are split to expose their flesh and soften the brew with mellow sweetness, while ginger threads a warm spiciness through the entire pot. Keeping the total simmer time under twenty minutes matters because the berries contain tannins that leach into the liquid when overcooked, adding an unpleasant bitterness that overshadows the bright fruity notes. Once done, the tea is strained through a fine sieve and honey is stirred in off the heat, rounding out the acidity without flattening it. Pine nuts floated on top slowly release a subtle nuttiness that ties the tart, sweet, and spicy notes into a cohesive cup. In Korean traditional medicine, cornelian cherry has long been used to support kidney health and combat fatigue, and this tea has been consumed as a tonic during seasonal changes and periods of physical exhaustion for generations.
Sweet Rice Punch (Traditional Korean Malted Barley Grain Drink)
Sikhye is a traditional Korean sweet rice punch made by steeping malted barley powder in lukewarm water, straining the liquid, adding cooked rice, and holding the mixture at around 60 degrees Celsius for one hour until the rice grains float to the surface. The amylase enzymes in the malt break down the rice starch, producing a distinctly malty, clear sweetness with grain depth that no sugar alone can replicate. Only the clear top liquid is used after settling -- discarding the sediment keeps the punch from turning cloudy. Simmering with sugar and sliced ginger for 20 minutes rounds the sweetness and adds a gentle, spiced warmth to the finish. Served well chilled with the reserved floating rice grains and pine nuts on top, the cold temperature sharpens the malty aroma and makes each sip crisp. Temperature control during the steeping stage is critical: if the mixture exceeds 70 degrees Celsius, the amylase denatures and the grains will not float, so keeping a steady 60-degree hold determines whether the preparation succeeds.
Korean Soju Tonic (Soju Lime Cucumber Highball)
Soju tonic is a Korean highball-style drink that pairs soju with tonic water and lime, layering the spirit's clean, neutral body with the bitter quinine edge of tonic and the bright acidity of fresh citrus. Lime juice goes in first along with soju and a touch of simple syrup, and the tonic water is poured last and slowly to keep the carbonation intact as long as possible. Cucumber slices over ice add a vegetal freshness that makes the drink especially cooling in hot weather, and omitting the syrup produces a drier version with more pronounced bitterness. The lightweight character of soju makes this highball less heavy than gin or vodka equivalents, pairing well with rich, oily bar food.
Solnip-cha (Korean Pine Needle Tea)
Solnip-cha uses 40 g young pine needles, 4 jujubes, and 12 g fresh ginger in 1,200 ml water to make four servings. Rinse the needles two or three times under cold running water, then cut them into lengths of about 5 cm with kitchen shears. Halve and pit the jujubes, and peel and thinly slice the ginger before all three ingredients go into the pot. Begin over medium heat and stir lightly so the cut needles and fruit are distributed through the water. As soon as the liquid starts bubbling, reduce the heat to very low and continue for 15 minutes. Keep the total heating time within about 20 minutes because a longer boil can make the pine infusion astringent. Turn off the heat and pass the tea through a fine strainer to remove the needles, jujubes, and ginger. Stir in 30 g honey and 10 ml lemon juice only after the heat is off, checking that the honey has dissolved and the liquid remains clear. The tea can be divided into cups while warm. For a cold version, let it cool completely before refrigerating rather than putting the steaming liquid directly into cold storage.
Korean Soju Beer Mix (Soju Lager Lemon Highball)
Somaek is Korea's most popular mixed drink, made by combining soju and lager beer in a single glass so that the spirit's alcohol strength meets the beer's crisp carbonation. The standard ratio is one part soju to three parts beer, and both liquids should be thoroughly chilled beforehand for the cleanest, most refreshing result. Ice goes in the tall glass first, followed by a splash of fresh lemon juice, then the soju, and finally the beer poured slowly down the inside wall of the glass to minimize foam and preserve the carbonation. A small addition of sparkling water lightens the drink further and brings the alcohol level down slightly for those who want a longer session. A lemon slice resting on the rim releases citrus oils with each sip, adding a bright aromatic layer that keeps the drink from feeling heavy. Somaek traces its roots to the bombtail drinking culture unique to Korean social gatherings, but today it exists in countless variations with different soju brands, beer styles, and ratio preferences that regulars debate with genuine seriousness.
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.