← Nouns Cooking · Korean

Ingredients

• 4 tbsp Roasted corn kernels for tea (oksusu-cha)
• 1.5 l Water
• sugar or honey, to taste (optional)

Method

1. Toast the corn kernels in a dry pan over medium heat for 2–3 min, shaking, until fragrant (this refreshes their aroma).
2. Bring the water to the boil, add the corn and simmer on low for 15–20 min, until the tea is golden and smells like popcorn.
3. Strain the tea into a jug and sweeten lightly if you like; most Koreans drink it unsweetened.
4. Drink it hot, or cool it and keep it in the fridge as everyday iced tea; it keeps for 3 days.

Tips

• To make your own, dry fresh corn kernels for a day or two, then roast them slowly in a wok until deep brown.
• Half corn, half roasted barley makes a rounder, nuttier everyday tea. Sweeten with sugar rather than honey to keep it vegan.

Sources

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

Kimchimari Tasting Table