Mogwhacha (Quince tea)

모과차 Servings: 50 Ingredients 4 Chinese Quince fruits (available in many Asian markets) 3 1/2 cups sugar 1 cup honey Optional 1 tablespoon cinnamon 1 ounce fresh ginger, grated Procedure Wash the fruit well in cold water. Trim and discard the top and bottom portions. Cut fruit in half and remove pit. … Read more

Ginseng Tea – Insam Cha

Servings: 10 Ingredients 2 ounces Ginseng 5 Chinese dates 2.5 liter Water 1 tsp Honey Procedure Wash the ginseng thouroughly. Rinse the Chinese dates in cold water. Bring the water to a rolling boil over high heat. Reduce heat to low, add the ginseng and dates, and simmer for 1 hour. Serve … Read more

Oksusu cha – Corn Tea

옥수수차 A popular drink served either hot or iced with Korean meals. Ingredients Corn Water Procedure Directions Remove husk and silk from corn, rinse well in cold water, then blanch.. Water Blanch: Bring a pot of water to a full boil, add corn, and boil for about 1 and 1/2 minutes. Steam … Read more

Bori cha (Korean Toasted Barley Tea)

Servings: 8 Ingredients 1 pound dried barley For 1/2 Gallon of Tea 1/2 cup toasted barley 8 cups water Procedure Toasting Barley Place dried barley in a stir fry pan with no oil over medium heat. Cook (toast) until golden brown, stirring constantly. Place toasted barley in a storage container and keep … Read more