Korean Dandelion Root Tea
Mindeulle-cha is a Korean dandelion root tea made by dry-roasting dried dandelion root and barley in a pot before simmering them with water, sliced ginger, and licorice root for eighteen minutes. The initial roasting step transforms the earthy root into something toasty and grain-like, while licorice and ginger soften any remaining bitterness into a warm, smooth finish. Rice syrup stirred in at the end adds a malty sweetness that deepens the tea's body. Naturally caffeine-free, it can be enjoyed hot or chilled over ice at any hour.
Adjust Servings
Instructions
- 1
Rinse dried dandelion root and barley quickly, then shake off excess water.
- 2
Preheat a pot and dry-roast the root and barley on low heat for 2 minutes.
- 3
Add water, thinly sliced ginger, and licorice root, then bring to a boil.
- 4
Lower to medium-low heat and simmer for 18 minutes to extract flavor.
- 5
Strain the tea and stir in rice syrup for a gentle sweetness.
- 6
Serve warm, or chill and serve over ice.
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