Saenggang-cha (Korean Ginger Tea)

Name: Saenggang-cha (Korean Ginger Tea)
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4 servings
Cuisine: Korean
Ingredients: 80 g fresh ginger, peeled and thinly sliced; 2 Cinnamon stick; 2 l Water; 4 tbsp honey, to taste; 4 Dried jujubes (Korean red dates, daechu) (optional); 1 tsp Pine nuts (optional)

Fresh ginger and cinnamon simmered into a fiery, golden tea, sweetened with honey and finished with pine nuts. A hug in a mug.

Korean · Drinks · prep 10 min · cook 35 min · serves 4 · Vegetarian, Gluten-free, Dairy-free, Nut-free, Pescatarian

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Ingredients

80 g fresh ginger, peeled and thinly sliced
2 Cinnamon stick
2 l Water
4 tbsp honey, to taste
4 Dried jujubes (Korean red dates, daechu) (optional)
1 tsp Pine nuts (optional)

Method

Put the ginger, cinnamon, jujubes and water in a pot and bring to the boil.
Simmer over medium-low heat for 30 min, until the tea is golden and reduced by about a third.
Strain through a fine sieve, or a sieve lined with kitchen paper to catch the cinnamon grit.
Stir in honey to taste and serve hot with a few pine nuts floating on top.

Tips

To make saenggang-cheong (ginger syrup), layer thin ginger slices with honey or sugar in a jar, refrigerate for a few days, then stir a spoonful into hot water.
Use sugar instead of honey for a vegan cup.

Sources

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

chopsticks and flour My Korean Kitchen Maangchi

Open Saenggang-cha (Korean Ginger Tea) in Nouns Cooking