← Nouns Cooking · Korean

Ingredients

• 3 tbsp Roasted barley for tea (bori)
• 2 l Water

Method

1. If your barley is raw, toast it in a dry frying pan over medium heat for 10–12 min, stirring often, until deep brown and smelling like coffee. Take care not to scorch it, which makes the tea bitter.
2. Bring the water to the boil, add the roasted barley and simmer over low heat for 5 min.
3. Turn off the heat and leave to steep for 10 min, or longer for a stronger, darker tea.
4. Strain and drink warm, or cool and keep in the fridge for 3–4 days to drink cold.

Tips

• Mix in a spoonful of roasted corn for oksusu-boricha, which tastes slightly sweeter.
• Barley contains gluten, so this tea is not suitable for coeliacs.

Sources

Written in our own words after cross-checking these recipes:

Beyond Kimchee InspireHealth