Korean Banana Misutgaru Smoothie

Quick answer

Total time: 5 min
Level: Easy
Servings: 2 servings
Ingredients: 6

About this dish

Banana misutgaru smoothie combines Korea's traditional roasted multigrain powder with banana for a filling, grain-forward drink.

Misutgaru is made from roasted barley, glutinous rice, soybeans, and other grains ground into a fine powder; dissolved in liquid, it produces a toasty, earthy flavor that sets it apart from any standard smoothie base. Banana adds natural sweetness and body, while a spoonful of peanut butter deepens the nutty undertone. Honey fine-tunes the sweetness, and blending with ice makes the whole thing cold and thick. The grain fiber from the misutgaru and the potassium from the banana make this a substantial breakfast replacement in a single glass. Increasing the misutgaru proportion thickens the consistency toward something closer to porridge, and swapping in soy milk for regular milk intensifies the grain character.

Ingredients

servings

IngredientAmountUnit

misutgaru powder6 tbsptbsp

banana2 eaea

milk450 mlml

honey1 tbsptbsp

peanut butter1 tbsptbsp

ice1 cupcup

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Instructions

Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.

6 steps

1

Control

Peel the bananas and break them into bite-size pieces so the blender can catch them quickly.

Choose fully ripe bananas with brown spots when possible, because they give enough natural sweetness even if you reduce the honey slightly.
2

Step

Pour the 450ml of milk into the blender first.

Scatter the 6 tablespoons of misutgaru over the liquid instead of dropping it in one pile, so dry powder does not stick to the sides or form dense clumps.
3

Prep

Add the banana pieces, 1 tablespoon of peanut butter, and 1 tablespoon of honey.

If the peanut butter is firm, divide it into smaller spoonfuls before adding it, which helps it blend evenly through the grain mixture.
4

Step

Blend on low speed for the first 10 seconds to wet the powder and pull the banana down.

Then increase to high speed for 20 to 30 seconds, until no visible banana pieces remain.
5

Step

Add 1 cup of ice and blend for about 20 seconds more.

Stop when a vortex forms, the surface is smooth, and no dry powder remains visible.
6

Finish

Pour the smoothie into glasses right away and check that no dry powder remains on the surface or blender wall.

Serve it cold for the best texture; if any is left, refrigerate it and shake before drinking.

Practical Cooking Checks

The cues that matter most while cooking.

Key technique: Roasted barley and soybean powder create a nutty base in this Banana Misutgaru Smoothie.
Finish cue: Pour the smoothie into glasses right away and check that no dry powder remains on the surface or blender wall.
Avoid this: Scatter the 6 tablespoons of misutgaru over the liquid instead of dropping it in one pile, so dry powder does not stick to the sides or form dense clumps.
Storage and reheating: Serve it cold for the best texture; if any is left, refrigerate it and shake before drinking.