Korean Dandelion Root Tea

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.

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.

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.

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.

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.

Serve the finished dandelion tea warm in mugs.

For a cold serving, let the steam subside at room temperature, then chill and serve.