Korean Corn Silk Tea (Roasted Corn Jujube Grain Brew)
Corn silk turns astringent at a hard boil. Rinse 12 g dried corn silk briefly without soaking or rubbing, put it in 1.5 L water with the corn kernels and 2 pitted jujubes, and lower the heat the moment the water begins to boil, then simmer on low for exactly 25 minutes. Strain right away without pressing the corn silk, and dissolve 1 tbsp honey and the salt in the warm tea.
Quick answer
- Total time
- 35 min
- Level
- Easy
- Servings
- 4 servings
- Ingredients
- 6
About this dish
Dried corn silk and corn kernels simmer in the same pot.
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The faint sweetness comes from the silk, the toasted-grain nuttiness from the kernels. Twenty-five minutes on low turns the water a clear gold; go longer and astringency starts to creep in. It is fine hot, though the sweetness comes through more clearly once it has been chilled in the fridge.
Ingredients
Instructions
- 1
Rinse 12 g of dried corn silk briefly in cold water, just enough to remove dust.
Do not soak or rub it hard, then drain it with 80 g of corn kernels in a fine strainer.
- 2
Pour 1500 ml of water into a pot and add the corn silk, kernels, and 2 pitted jujubes.
Press the ingredients lightly so they sit under the water, then set the pot over medium heat.
- 3
When small bubbles rise around the edge and the water just begins to boil, lower the heat immediately.
Keeping it at a hard boil can pull astringency from the corn silk too quickly.
- 4
Simmer gently on low heat for exactly 25 minutes.
The tea is ready when the liquid turns clear golden and smells like toasted grain, so avoid extending the time past that point.
- 5
Turn off the heat and pour the tea through a fine sieve right away.
Do not press or squeeze the corn silk, because that can make the tea cloudy and sharper in taste.
- 6
While the tea is still warm, stir in 1 tablespoon of honey and 0.2 teaspoon of salt until fully dissolved.
Serve it warm, or cool and refrigerate it so the natural sweetness tastes clearer.
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