Saenggang Cha (Korean Ginger Tea)

Ginger tea is good to drink any time, but is best on cold dreary days. It can also be used to soothe sore throat, relieve minor coughs, and clear mucous congestion.

Servings: 8

Ingredients

6

ounces

Fresh ginger

8

cups

water

Variation Ingredients

1

ounce

dried cinnamon strips

1

fresh lemon

(per cup)

1

teaspoon

Honey

1

tablespoon

Lemon Juice

3 or 4

pine nuts

 

Product
Visual
Where to Buy
Seoul Food Korean Cookbook: Korean Cooking from Kimchi and Bibimbap to Fried Chicken and Bingsoo
Korean Paleo
Momofuku
53 Korean Foods You Have to Try
Wookwan's Korean Temple Food: The Road to the Taste of Enlightenment
Maangchi's Big Book of Korean Cooking: From Everyday Meals to Celebration Cuisine

Procedure

Preparation

Clean, peel, and thin slice the ginger.

Variation: Rinse dried cinnamon with cold water. Rinse and slice lemon.

Cooking

Bring the water to a boil, then reduce heat to low.

Add ginger (and cinnamon if used).

Simmer for about 1 hour, (add sliced lemon after 1/2 hour if desired) or longer for a stronger flavor.

Strain the liquid into a storage container.

Serve hot or cold, adding honey and/or lemon juice to each cup as desired.