Korean Liriope Root Tea (Herbal Pear Ginger Brew)

Quick answer

Total time: 40 min
Level: Medium
Servings: 2 servings
Ingredients: 7

About this dish

Maekmundong-cha is a Korean herbal tea made by slowly simmering dried liriope root with sliced Korean pear, fresh ginger, and dried jujubes over medium-low heat for twenty minutes.

Liriope root produces a mildly bitter herbal fragrance as it steeps, and the pear's natural sweetness and juice balance that bitterness without adding any processed sugar. Ginger stays in the background rather than dominating the flavor, leaving only a quiet, spreading warmth in the throat and chest after each sip. Jujubes contribute a deep reddish amber color and a concentrated natural sweetness that rounds the overall taste of the broth. Stirring in a spoonful of rice syrup at the end draws all the individual flavors together and gives the finish a smooth, malt-like quality. The tea reheats without losing its layered aroma after refrigeration, making it practical to simmer a larger batch and drink it over several days. It is traditionally regarded as soothing for a dry throat and useful during periods of fatigue.

Ingredients (2 servings)

Ingredient	Amount	Unit
dried liriope root	25	g
water	800	ml
Korean pear	80	g
fresh ginger	8	g
rice syrup	1.5	tbsp
jujubes	2	ea
salt	1	pinch

Instructions

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

6 steps

1

Step

Rinse 25g dried liriope root in cold water, moving it around with your hand.

Soak it in fresh water for 5 minutes, then drain well in a sieve so the tea stays clear and less earthy.
2

Prep

Peel 80g Korean pear and cut it into thin, even slices.

Slice 8g fresh ginger into thin coins as well, keeping the thickness consistent so the pear sweetness and ginger aroma extract evenly.
3

Control

Add 800ml water, the drained liriope root, pear, ginger, and 2 jujubes to a pot.

Heat over medium heat until small bubbles rise around the edges before it reaches a strong rolling boil.
4

Control

When it begins to boil, reduce the heat to low and leave the lid slightly ajar.

Simmer for 20 minutes, keeping only a gentle movement in the liquid so the herbal aroma does not turn harsh.
5

Prep

Turn off the heat when the tea looks reddish brown and the pear slices have softened and turned translucent.

Strain slowly through a fine sieve, without pressing the solids, to keep the liquid clean.
6

Season

While the tea is still warm, dissolve 1.5 tablespoons rice syrup and a small pinch of salt into it.

Taste for sweetness before pouring into cups, and cool any extra tea before refrigerating.

Practical Cooking Checks

The cues that matter most while cooking.

Key technique: Sliced Korean pear balances the herbal bitterness of liriope root in this Maekmundong-cha tea.
Finish cue: Turn off the heat when the tea looks reddish brown and the pear slices have softened and turned translucent.
Storage and reheating: The flavor keeps well if refrigerated and reheated.