Korean Burdock Root Tea
Quick answer
- Total time
- 34 min
- Level
- Medium
- Servings
- 2 servings
- Ingredients
- 6
About this dish
Burdock root, sliced thin with its skin on and dry-roasted until it browns, gives this tea its toasty aroma.
Read more
The slicing matters as much as the roasting: thick slices hold their flavor back.
Ingredients
Instructions
- 1
Scrub 120g of burdock root clean with the skin on, slice it into very thin rounds, then soak in cold water for 3 minutes to remove any bitterness. Drain in a sieve until the water is fully removed.
- 2
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
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
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
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 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.
Use-up ingredient planner
Turn these ingredients into two more meals
The overlap excludes basic seasonings. Open the next recipe and your selected dishes will stay with you.
Korean Lotus Leaf Tea (Roasted Rice and Lotus Brew)
ginger, jujube
Korean Tangerine Peel Ginger Tea
ginger, jujube
Korean Liriope Root Tea (Herbal Pear Ginger Brew)
ginger, jujube