Korean Burdock Root Tea

Quick answer

Total time: 34 min
Level: Medium
Servings: 2 servings
Ingredients: 6

About this dish

Ueong-cha is a Korean burdock root tea made by dry-roasting thinly sliced unpeeled burdock in a pan for six minutes, then steeping it with ginger and jujube in boiling water for 15 minutes.

The roasting caramelizes the root's starches, creating a deep, nutty aroma without any raw earthiness. Ginger contributes a subtle heat to the finish, while jujubes provide natural sweetness that softens the drink. A spoonful of rice syrup thickens the body, and a few drops of lemon juice at the end clean up the palate, making this caffeine-free tea suitable for any time of day.

Ingredients (2 servings)

Ingredient	Amount	Unit
burdock root	120	g
water	900	ml
ginger	10	g
jujube	2	piece
rice syrup	1	tbsp
lemon juice	1	tsp

Instructions

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

6 steps

1

Prep

Thoroughly wash 120g of burdock root to keep the skin intact, slice it into very thin rounds, then soak in cold water for 3 minutes to remove any bitterness.
2

Control

Place the burdock slices in a dry pan over medium heat and roast for about 6 minutes, stirring constantly until the moisture evaporates and a deep nutty aroma develops.
3

Control

Combine 900ml of water, the roasted burdock, 10g of sliced ginger, and 2 jujubes in a pot, then bring the mixture to a rapid boil over high heat without a lid.
4

Control

Once boiling, reduce the heat to medium low and simmer for 15 minutes, allowing the flavors to concentrate and the liquid to transform into a rich, dark brown tea color.
5

Step

Strain the tea through a fine mesh sieve into a clean pitcher, then stir in 1 tablespoon of rice syrup while the tea is still hot to dissolve it completely.
6

Finish

Finish the tea with 1 teaspoon of fresh lemon juice to balance the earthy notes, then serve warm in cups or chill in the refrigerator for a refreshing beverage.

Practical Cooking Checks

The cues that matter most while cooking.

Key technique: Dry-roasting skin-on burdock root before steeping develops the toasted, nutty flavor found in Ueong-cha.
Finish cue: Finish the tea with 1 teaspoon of fresh lemon juice to balance the earthy notes, then serve warm in cups or chill in the refrigerator for a refreshing beverage.
Storage and reheating: You can refrigerate it for up to 2 days and serve chilled.