Cups of this calming grain tea, extolled for its digestive properties, are poured throughout Korean meals as Westerners would provide water. In the winter, the tea is usually served hot, while in the summer months, it comes cool or at room temperature.
Cooks' note:
Tea can be made 4 hours ahead.
Recipe information
Total Time
45 min
Yield
Makes 3 quarts
Ingredients
1/2 cup roasted barley or 1 cup roasted corn
4 quart water
Preparation
Step 1
Rinse and drain barley or corn. Bring water with barley or corn to a boil and simmer 30 minutes.
Step 2
Strain through a sieve into cups and serve hot or at room temperature.
