← Nouns Cooking · Korean

Ingredients

• 120 g dried jujubes (about 25)
• 30 g fresh ginger, peeled and thinly sliced
• 1 Cinnamon stick
• 1.5 l Water
• 2 tbsp sugar or honey, to taste (optional)
• 1 tsp Pine nuts (optional)

Method

1. Rinse the jujubes and cut a few slits in each with a knife so they release their flavour.
2. Put them in a pot with the ginger, cinnamon and water and bring to the boil, leaving the lid slightly ajar because it can foam over.
3. Simmer over low heat for 40 min, until the jujubes are very soft and the liquid is deep reddish brown.
4. Mash the jujubes against the pot with a spoon, then strain the tea through a sieve, pressing to get all the pulp juices out.
5. Sweeten to taste and serve hot, with a couple of pine nuts and a sliver of jujube in each cup.

Tips

• Jujubes are naturally sweet, so taste before adding sugar; honey makes it non-vegan.
• Keep extra in the fridge for up to 5 days and reheat by the cup.

Sources

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

The Subversive Table Maangchi Honest Food Talks