Skip to main content
Epicurious

Roasted Barley or Corn Tea

3.8

(1)

Cups of this calming grain tea, extolled for its digestive properties, are poured throughout Korean meals as Westerners would provide water. In the winter, the tea is usually served hot, while in the summer months, it comes cool or at room temperature.

Cooks' note:

Tea can be made 4 hours ahead.

Recipe information

  • Total Time

    45 min

  • Yield

    Makes 3 quarts

Ingredients

1/2 cup roasted barley or 1 cup roasted corn
4 quart water

Preparation

  1. Step 1

    Rinse and drain barley or corn. Bring water with barley or corn to a boil and simmer 30 minutes.

    Step 2

    Strain through a sieve into cups and serve hot or at room temperature.

TagsHot DrinkBeveragesCold DrinkKoreanEast AsianAsianBarleyRice & GrainsCornVegetableDairy FreeNut FreeVeganVegetarianNonalcoholicEasyMake Ahead5 Ingredients or FewerGourmet
Read More
Mango Sticky Rice
Khao niaow ma muang, or steamed coconut sticky rice with ripe mango, is a classic in Thai cuisine—and you can make it at home.
Easy Egg Custard
With just a handful of ingredients, this old-fashioned egg custard is the little black dress of dinner party desserts—simple and effortlessly chic.
Simple Hot Cocoa for One
With rich chocolate flavor and easy customization, this hot cocoa recipe is just the one you want to get you through winter.
Béchamel Sauce
This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.
Oxtail Guisado
A slow-simmering, comforting braise delivering healing to both body and soul.
Kale and Brussels Sprouts Salad
Crunchy and crowd-pleasing, this salad can be prepared in advance and customized to your heart’s content.
Dulce de Leche
Make this versatile caramel at home with our slow-simmered method using milk and sugar—or take one of two sweetened condensed milk shortcuts.
Gourmet’s Classic Ratatouille
Summer’s best produce cooked into one vibrant, silky, flavor-packed dish.