Korean Job's Tears Tea (Creamy Grain Porridge Drink)

Quick answer

Total time: 17 min
Level: Easy
Servings: 2 servings
Ingredients: 6

About this dish

Yulmu-cha is a Korean grain tea made from Job's tears powder and glutinous rice powder, first dissolved in cold water to prevent lumps, then cooked on low heat with constant stirring.

Once the mixture begins to thicken, milk is added for a creamier body, and honey with a pinch of salt balances the sweetness. Job's tears give the drink a distinctly nutty, toasted grain aroma that pairs smoothly with the milk, producing a texture thicker than typical tea but lighter than porridge. The glutinous rice powder contributes a subtle stickiness that coats the palate, and reducing the water ratio yields an even denser, more filling version.

Ingredients

servings

IngredientAmountUnit

Job's tears powder6 tbsptbsp

glutinous rice powder1 tbsptbsp

water450 mlml

milk100 mlml

honey1 tbsptbsp

salt¼ tsptsp

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Instructions

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

6 steps

1

Prep

Place 6 tablespoons Job's tears powder and 1 tablespoon glutinous rice powder in a small pot.

Add about 150ml of the 450ml cold water first, then stir until the mixture looks smooth and no dry pockets remain.
2

Step

If you see small lumps, press them against the side of the pot with the spoon and loosen them before heating.

Avoid adding hot water at this stage, because the powders can seize and clump quickly.
3

Control

Pour in the remaining water and set the pot over low heat.

Stir from the bottom continuously for about 5 minutes, watching for a toasted grain aroma and small bubbles around the surface.
4

Heat

When the liquid changes from thin tea to a lightly thickened texture, add 100ml milk.

Keep the heat low so it does not boil over, then stir for about 3 more minutes until creamy and even.
5

Season

Add 1 tablespoon honey and 0.25 teaspoon salt, then stir until both dissolve fully.

Scrape around the edges of the pot as you mix so the sweetness and saltiness are evenly distributed.
6

Finish

Turn off the heat when the drink lightly coats a spoon.

Stir once more from the bottom and serve warm immediately.

Practical Cooking Checks

The cues that matter most while cooking.

Key technique: Yulmu-cha dissolves Job's tears and rice powder into a thick, creamy grain drink with a porridge-like body.
Finish cue: When the liquid changes from thin tea to a lightly thickened texture, add 100ml milk.
Avoid this: Avoid adding hot water at this stage, because the powders can seize and clump quickly.