A popular drink served either hot or iced with Korean meals.
Remove husk and silk from corn, rinse well in cold water, then blanch..
Bring a pot of water to a full boil, add corn, and boil for about 1 and 1/2 minutes.
Place fresh corn in a steamer and steam for about 2 and 1/2 minutes (until corn milk no longer exudes from a cut kernal).
Rinse blanched corn in cold water.
Cut kernals from cob and spread evenly in a shallow baking pan or dehydrator rack.
Place pan in oven at low heat for two to three hours until kernals are dry and brittle.
Place in dehydrator for 6 to 10 hours until kernals are dry and brittle.
Place dried corn into a grinder/food processer and pulse a couple of times until kernals are roughly chopped.
Store cracked corn in a cool dry place until use.
Bring water to a boil and pour over a small amount of the dried corn. Allow to steep several minutes before drinking.
Place dried corn into a small pot, add water, and bring to a boil. Reduce heat and simmer for three to five minutes.
Start with 1 teaspoon dried corn to 1 cup of water, adjusting to personal taste.