124 recipes. Page 6 of 6
Traditional drinks and bar snack recipes
Yuja (Korean citron) marmalade, pear juice, lemon juice and honey are mixed into a base first, divided between iced glasses, and topped with soda water at the very end. Yuja marmalades vary in sweetness, so the honey goes in to taste. A sprig of rosemary, slapped once between the palms to wake it up, goes into each glass.
The yuja marmalade is loosened in water that has cooled to 85 to 90°C rather than at a rolling boil, which drives off the citron aroma and brings out bitterness. Honey, a little ginger juice and a few drops of lemon go in too, and the cups are warmed with hot water beforehand. The peel sinks to the bottom; stir before drinking.
Job's tears, a grain sold in Korea as yulmu, is ground into a powder that gives this milky drink a nutty, cereal-like flavor, while a spoonful of glutinous rice flour thickens it to a body that coats the mouth. Dropping the powder straight into hot water makes it clump, so it is loosened in cold water first.
Soaked Job's tears and walnuts are dry-toasted to drive off the raw grain smell, then simmered in milk and blended into a nutty latte. Soaking alone does not soften the grain enough to blend smoothly; it needs to simmer until a kernel gives when pressed.