Korean Job's Tears Walnut Latte
Yulmu-hodu latte is a Korean grain latte made by dry-toasting soaked job's tears and walnuts, then blending them with milk into a smooth, thick drink. The job's tears must soak for at least two hours so they break down completely in the blender, and toasting caramelizes their starch just enough to eliminate any raw grain taste while drawing out a deep, roasted nuttiness. After blending, the mixture is strained once for a silky consistency, sweetened with honey, and seasoned with a small pinch of salt that sharpens the nutty flavor. A dusting of ground cinnamon on top adds a warm spice note that complements the earthy grain base.
Adjust Servings
Instructions
- 1
Rinse job's tears, soak for 2 hours, then drain.
- 2
Dry-toast the soaked job's tears and walnuts for 3 minutes for nuttiness.
- 3
Add water and half of the milk, then simmer over medium-low heat for 12 minutes.
- 4
Cool slightly, blend until smooth, and strain once.
- 5
Return to heat with the remaining milk, sweeten with honey, add salt, and finish with cinnamon.
As an Amazon Associate, we may earn from qualifying purchases.
Tips
Nutrition (per serving)
More Recipes
Korean Pine Nut Job's Tears Shake
Jat-yulmu shake blends boiled job's tears and pine nuts with milk, honey, and ice into a thick grain-based shake. The job's tears must be cooked until fully soft to eliminate any gritty texture and blend smoothly, while the pine nuts - high in natural oils - create a creamy emulsion that gives the shake its rich body. Honey provides a clear sweetness over the mild grain base, and vanilla extract adds aromatic depth. A pinch of salt brings forward the nutty pine flavor and the toasty character of the job's tears, and blending with ice cubes makes the final drink cold and thick.
Korean Misutgaru Latte (Roasted Multigrain Milk Drink)
Misutgaru latte is a Korean multigrain drink made by whisking roasted grain powder into cold milk and sweetening with honey. The misutgaru powder, a blend of roasted barley, rice, and other grains, brings a deep, toasty nuttiness that milk carries into a smooth, substantial beverage. A tiny pinch of salt sharpens the grain flavors, and a dusting of roasted soybean powder on top adds another aromatic layer. Substituting part of the milk with soy milk intensifies the nutty profile for a richer, more complex grain latte.
Korean Perilla Seed Latte
Deulkkae latte is a Korean drink made by whisking ground perilla seeds into water to dissolve lumps, then heating the mixture with milk over medium-low heat. Sifting the perilla powder beforehand gives the latte a silky-smooth body without any gritty residue. Honey and dark brown sugar build a layered sweetness on top of the deep, nutty perilla flavor, and a pinch of salt keeps the sweetness grounded rather than flat. A light dusting of cinnamon at the end melds with the perilla aroma to leave a warm, spiced finish.
Korean Job's Tears Tea (Creamy Grain Porridge Drink)
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.
Sweet Rice Punch (Traditional Korean Malted Barley Grain Drink)
Sikhye is a traditional Korean sweet rice punch made by steeping malted barley powder in lukewarm water, straining the milky liquid, adding cooked rice, and holding the mixture at around 60 degrees Celsius for one hour until the rice grains float. The amylase enzymes in the malt break down the rice starch, producing a distinctly malty, clear sweetness with grain depth. Only the clear top liquid is used after settling to keep the punch from turning cloudy, and simmering it with sugar and sliced ginger for 20 minutes rounds the sweetness while adding a gentle spiced warmth to the finish. Served well chilled with the reserved floating rice grains and pine nuts on top, the cold temperature sharpens the malty aroma and makes each sip crisp and refreshing.
Korean Burdock Perilla Seed Stew
A hearty stew built on burdock root, potatoes, and oyster mushrooms in a perilla seed broth. The burdock root retains a firm, earthy crunch while the potatoes soften and break down slightly to thicken the stew. Anchovy-kelp broth provides the savory base, and generous perilla seed powder creates a creamy, nutty consistency throughout. This meat-free stew is substantial enough to serve as a satisfying main dish.