Korean Burdock Root Tea
Quick answer
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 wa...
What makes this special
- Dry-roasting skin-on burdock root before steeping develops the toasted, nutty flavor found in Ueong-cha.
- Dry-roasting skin-on burdock 6 minutes draws out nutty depth without earthiness
- Grain syrup thickens body differently from sugar for a richer, smoother texture
Key ingredients
Core cooking flow
- 1 Thoroughly wash 120g of burdock root to keep the skin intact, slice it into...
- 2 Place the burdock slices in a dry pan over medium heat and roast for about 6...
- 3 Combine 900ml of water, the roasted burdock, 10g of sliced ginger, and 2 juj...
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.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Prep
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.
- 2Control
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.
- 3Control
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.
- 4Control
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.
- 5Step
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.
- 6Finish
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.
After the steps
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