Korean Roasted Barley Tea
Add 35 g roasted barley and 5 g corn silk to 1.8 L water at a rolling boil, then simmer on medium-low with the lid slightly open for 15 minutes. Turn off the heat and leave the kettle covered for 5 more minutes. Extending the boil for a stronger tea pulls bitterness from the barley, so keep total brewing around 20 minutes.
Quick answer
- Total time
- 25 min
- Level
- Easy
- Servings
- 4 servings
- Ingredients
- 6
About this dish
Roasted barley carries the toasty flavor, while corn silk and halved jujubes add a soft sweetness in the background.
Read more
Darker color is not the goal: longer boiling pulls bitterness from the barley, so the tea comes off the heat once it turns light brown and then rests covered to finish infusing.
Ingredients
Instructions
- 1
Halve 2 jujubes so their aroma can release easily, and set out 35g roasted barley and 5g corn silk beside the kettle.
Keeping everything ready prevents overboiling once the water reaches a full boil.
- 2
Pour 1800ml water into a large kettle and bring it to a rolling boil over high heat.
When large bubbles rise steadily, add the roasted barley and corn silk so the grains start extracting immediately.
- 3
Add the halved jujubes and lower the heat to medium-low.
Leave the lid slightly open so the tea does not boil over, then simmer gently for 15 minutes until the liquid turns light brown.
- 4
During simmering, look for a pale brown color and a clean toasted aroma.
Do not extend the boil to make it stronger, because longer heat can pull bitterness from the barley.
- 5
After 15 minutes, turn off the heat and cover the kettle for 5 more minutes.
This short steeping time settles the aroma and rounds the roasted grain flavor without adding harshness.
- 6
Strain through a fine sieve until the tea is clear, then stir in one pinch of salt.
Serve it warm, or cool to room temperature, refrigerate, and pour over 1 cup ice for a cold drink.
Use-up ingredient planner
Turn these ingredients into two more meals
The overlap excludes basic seasonings. Open the next recipe and your selected dishes will stay with you.
Steamed White Rice Cake (Soft Crumbly Korean Traditional Rice Dessert)
Jujube
Crispy Fried Loach
Ice
Cinnamon Rice Cake (Layered Korean Steamed Rice Cake)
Jujube