Photograph of the finished Boricha

Korea · Trà lúa mạch râu ngô nóng Boricha

Boricha

30 min Hands-on time
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Barley grains Barley grains 9.9 oz
  • Photograph of Dried corn silk Dried corn silk 3.5 oz
  • Photograph of Ginger Ginger 2.1 oz
  • Photograph of Dried jujube Dried jujube 16
  • Photograph of Honey Honey ⅓ cup
  • Photograph of Salt Salt 0.1 oz

Method

  1. 1 Roast the barley in a dry pan for 12 minutes, until the grains are dark brown and fragrant with a roasted aroma.
  2. 2 Boil 1.5 liters of water, then add the roasted barley and corn silk and cook for 15 minutes.
  3. 3 The unique aspect of the Korean version is that corn silk, when brewed with tea, gives the tea a sweet aftertaste that barley lacks.
  4. 4 Add sliced ginger and jujube dates, then cook for another 8 minutes.
  5. 5 Remove the corn kernels and silk immediately after turning off the heat; letting it sit for too long will make the water bitter.
  6. 6 It can be enjoyed hot without sugar or with a little honey, or cold throughout the day.

With an appliance

  • Air fryer 26 min

    Replace step 1: spread the barley in a single layer, run the steamer at 180 degrees for 8 minutes and shake at the 4th minute; reduce to about 4 minutes, the grains will brown evenly, with few burnt spots and no need to stir constantly. The cooking steps with corn silk, ginger, and jujube remain the same to infuse the flavor into the water.

Start cooking