Korean Jujube Tea (Simmered Dried Jujube Ginger Brew)
Quick answer
- Total time
- 45 min
- Level
- Medium
- Servings
- 4 servings
- Ingredients
- 6
About this dish
Daechucha is prepared by boiling pitted dried jujubes and sliced ginger in water over medium heat for thirty minutes, then removing the jujubes and pressing them through a strainer so only the smooth pulp returns to the pot.
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This technique gives the tea a naturally thick, sweet body without any added thickener. Ginger provides a quiet warmth underneath the jujube's dominant sweetness, and honey is stirred in off the heat to preserve its aroma. A few pine nuts floated on top contribute a subtle oily richness that extends the finish. The result is a warming, amber-colored tea served on cold days and during recovery from illness in Korean households.
Ingredients
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Control
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.
- 2Control
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.
- 3Control
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.
- 4Step
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.
- 5Control
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.
- 6Finish
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.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Rubbing boiled jujube through a strainer creates a thick, naturally sweet body for Daechucha.
- Finish cue
- Press them firmly with a spoon so only the soft pulp returns to the tea, leaving skins and any firm bits behind.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
45min, 6 ingredients
Category median
20min, 6 ingredients
Based on 118 recipes
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