Korean Dandelion Root Tea
Quick answer
Mindeulle-cha is a Korean herbal root tea made by dry-roasting dried dandelion root and barley in a pot, then simmering them with water, sliced ginger, and licorice root...
What makes this special
- Dry-roasting dandelion root drives off earthy rawness to create the toasty Mindeulle-cha.
- Two minutes of dry-roasting cuts earthy rawness and builds toasty depth
- Barley roasted alongside creates a balanced grain note absent from root alone
Key ingredients
Core cooking flow
- 1 Place twenty eight grams of dried dandelion root and ten grams of barley in...
- 2 Preheat a dry pot over medium heat, add the prepared roots and barley, then...
- 3 Pour eleven hundred milliliters of fresh water into the pot, then add eight...
Mindeulle-cha is a Korean herbal root tea made by dry-roasting dried dandelion root and barley in a pot, then simmering them with water, sliced ginger, and licorice root for eighteen minutes. The roasting step drives off the earthy rawness of the root and replaces it with a toasty, grain-like aroma, while licorice and ginger soften any remaining bitterness into a warm, rounded finish. Rice syrup stirred in at the end adds a malty sweetness that gives the tea more body and depth. Dandelion root contains inulin and choline, and it has been used in traditional Korean medicine as recorded in the Dongui Bogam to support liver function and digestion. Adding barley to the dry-roast blends in a cereal nuttiness that makes the tea more approachable than dandelion root brewed alone. Naturally caffeine-free, it can be sipped comfortably in the evening, and it chills well over ice for summer.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Step
Place twenty eight grams of dried dandelion root and ten grams of barley in a fine sieve, rinse briefly under cold running water, and then pat them completely dry.
- 2Control
Preheat a dry pot over medium heat, add the prepared roots and barley, then reduce to low heat and roast for two minutes until a nutty aroma begins to fill the kitchen.
- 3Heat
Pour eleven hundred milliliters of fresh water into the pot, then add eight grams of thinly sliced ginger and three grams of licorice root before bringing the mixture to a boil.
- 4Control
Once boiling, reduce the heat to medium low and simmer gently for eighteen minutes until the tea turns a deep brown color and the medicinal properties are fully extracted into liquid.
- 5Prep
Strain the mixture through a fine sieve to remove all solids, then stir in one tablespoon of rice syrup while the tea is still hot until it is completely incorporated.
- 6Finish
Serve the dandelion tea warm in a mug for a comforting experience, or allow it to cool and pour over ice for a refreshing and healthy cold herbal beverage option.
After the steps
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