Korean Jujube Tea (Simmered Dried Jujube Ginger Brew)
Quick answer
- Total time
- 45 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 6
About this dish
The jujubes simmer until soft and are pressed through a sieve so only their pulp goes back into the tea, which makes it thick rather than clear.
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Once the pulp is in, it catches on the bottom of the pot quickly and needs constant stirring over low heat. There is a little ginger in it, and each cup gets a few pine nuts on top.
Ingredients
Instructions
- 1
Rub 120 g dried jujubes under running water to remove surface dust, then remove the pits cleanly.
Peel 20 g ginger and slice it about 0.3 cm thick so it releases flavor evenly while simmering.
- 2
Put 1400 ml water, the prepared jujubes, and ginger in a pot, then cover it.
Set the pot over medium heat and warm it until small bubbles appear around the edges and the ginger aroma starts rising.
- 3
When it begins to boil, reduce to medium low heat and simmer for 30 minutes.
Leave the lid slightly open to prevent boiling over, and continue until the jujubes look swollen, soft, and partly collapsed.
- 4
Turn off the heat briefly and lift the jujubes into a fine strainer.
Press them firmly with a spoon so only the soft pulp returns to the tea, leaving skins and any firm bits behind.
- 5
Return the pot to low heat and add one pinch of salt, then simmer for 5 more minutes.
Stir slowly so the jujube pulp does not catch on the bottom and the texture stays evenly thick.
- 6
Turn off the heat and dissolve in 3 tablespoons of honey.
Divide into cups, float 2 tablespoons of pine nuts on top, and serve warm before the pulp settles.
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