Korean Pear Bellflower Root Tea

Name: Korean Pear Bellflower Root Tea
Yield: 2 servings
Cuisine: Korean
Ingredients: Korean pear 1 ea; bellflower root 80 g; fresh ginger 10 g; jujube 3 ea; water 800 ml; rice syrup 1 tbsp; Salt for cleaning the roots Enough to rub the roots; rinse off; Lightly salted water for optional soaking Enough to cover the roots if still bitter

Work the bitterness out of the bellflower root before brewing: sprinkle the peeled root with salt, knead it firmly and rinse, 2 or 3 times over, and if it still tastes sharply bitter soak it in lightly salted water for 5 minutes. Simmer it with the pear, ginger and jujubes in 800 ml water, covered, over low heat for 30 to 40 minutes, until the liquid turns brown and the pear softens. Strain and stir in 1 tbsp rice syrup while the tea is warm.

Quick answer

Total time: At least 30 min
Level: Easy
Servings: 2 servings
Ingredients: 8

About this dish

Chunks of Asian pear simmer for a long time over low heat with bellflower root (doraji), ginger and jujubes, and the pear juice sweetens the tea with no sugar.

The fresh doraji is peeled, then rubbed hard with salt and rinsed two or three times, which keeps a medicinal smell out of the tea. It is a warm drink for the season when the wind turns cold and the air dry, and leftovers can be chilled and poured over ice.

Ingredients

servings

IngredientAmount

Korean pear1 ea

jujube3 ea

Salt for cleaning the rootsEnough to rub the roots; rinse off

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Lightly salted water for optional soakingEnough to cover the roots if still bitter

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Instructions

6 steps

1

Scrub one Korean pear well with the skin on, remove only the core and seeds, and cut it into large chunks.

Slice 10 g fresh ginger thinly, then rinse three jujubes so they are ready for the pot.
2

Peel 80 g bellflower root, sprinkle it with salt, and knead it firmly by hand.

Rinse under running water, then repeat the salting, kneading, and rinsing two or three times to pull out harsh bitterness.
3

If the bellflower root still tastes sharply bitter, soak it in lightly salted water for 5 minutes and rinse again.

Tear it along the fibers into thick strips so it infuses evenly without turning muddy.
4

Add 800 ml water, pear, bellflower root, ginger, and jujubes to a pot, pressing the ingredients under the liquid.

Heat over medium heat until small bubbles appear around the edge, then lower the heat.
5

Cover the pot and simmer gently over low heat for 30 to 40 minutes.

The tea is ready when the liquid turns brown, the pear softens, and the ginger and jujube aroma is clear but not harsh.
6

Strain through a fine sieve and keep only the clear tea.

Stir in 1 tablespoon rice syrup until dissolved, adjust sweetness while warm, and serve hot or cool it before refrigerating leftovers for reheating later.