Korean Cuisine: Roasted Corn and Barley "Teas"
You may eat corn and barley in a variety of ways, but you ever tried them roasted and made into tea?
Today I'm talking Korean cuisine, like I have these past few Sundays. Not long ago, Al Dente reader Phyllis mentioned corn tea, and I couldn't wait to discuss oksusu cha and boricha, roasted corn and barley tea, respectively.
Oksusu cha or boricha is often served, first thing, when you sit down at a Korean restaurant. I love the toasty smell of these hot drinks. And because neither of these beverages is, in fact, tea, there is no caffeine to worry about. I can drink as much as I like without wondering if I'll have trouble getting to sleep!
To make oksusu cha at home simply add roasted corn, which you can find in many Asian markets, to boiling water. After the water darkens, strain our the corn and drink. You can often brew two or three pots of water with the same corn. Brew boricha the same way, by adding it to boiling water until the water darkens, about 10 to 20 minutes.
Both teas are delicious either hot or cold, so whether you're still thawing out in the North, or heating up in the South, there's no reason not to give them a try.
What's your favorite Korean beverage?
--Tracy Schneider
Phyllis on March 28, 2011 at 06:47 AM
YEA!! Thanks for both the nod and the recipe on how to make it... I'll look for roasted corn at my neighborhood Asian market.. a HUGE market right around the corner that is owned by a Korean gentleman... I just KNOW I'll find the roasted corn. And now I'll have to find the barley! YUM.
AnonyMouse on March 29, 2011 at 01:58 PM
My favorite Korean drink? Without a doubt: OB
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