|
C |
|
Shikhye (Sweet malt beverage) Recipe - non
alcohol |
|
|
|
Ingredients: |
2 cups yeotkileum (malt) |
|
|
2 cups sugar |
|
|
2 cups rice, cooked |
|
|
pine nuts for garnish |
|
|
 Cook
rice with 1/4 less water than normal.
Keep warm.
Combine malt and water.
Put it though a sift, use only water part.
Leave in a room temperature for about 2 hours.
Transfer top part of clear water to another bowl very carefully.
Put malt water and the rice in a rice cooker.
Set to warm, leave 5-6 hours until 2-3 rice grains come up to
the surface.
Transfer to a big pot.
Put sugar in and bring to a boil, leave for 2-3 minutes.
Let cool.
Take out 1/2 cup of rice, wash in a cold water and drain well.
Store in a refrigerator.
After "Shikhye" is cooled, put it in a refrigerator.
Pour "Shikhye" in a small bowl.
Garnish with some washed rice and 4-5 pine nuts on top.
Serve ice cold. |
|
|
|
hn |
|
Soojunggwa (Cinnamon & ginger tea with
persimmons) Recipe |
|
|
|
Ingredients: |
10 cinnamon sticks |
|
|
5-6 pieces ginger |
|
|
10 cups water, 2 cups sugar |
|
|
1/4 cup pine nuts |
|
|
10 dried persimmons (gotgam) |
|
|
 In
a big pot, add water, cinnamon sticks and ginger, let boil for
about an hour or two.
Add sugar (depends on a taste, add more or less).
Let cool.
Put in a refrigerator.
Serve with a persimmon inside and some pine nuts on top. |
|
|
|
j |
|
Bori cha (Toasted barley tea) recipe |
|
|
|
Ingredients: |
1/4 cup toasted bo ri (barley) |
|
|
4 cups water |
|
|
In a cattle, add cold water and barley.
Bring to a boil, reduce to medium, boil for 10 minutes.
Serve as is.
Or let cool.
Put it in a refrigerator.
Serve cold |
|
|
Tips: Boricha is a common tea in Korea.
When you go to a restaurant, usually they serve you boricha.
In hot summer, it is like a cool breeze.
You can purchase toasted barley in a Korean or Asian grocery.
Also it comes in a tea bag.
A big tea bag is for 2-litter cattle.
Or you can toast your own barley at home.
Put barley in a large pot on a medium heat, stir constantly,
toast until golden. |
|
|
|
r |
|
Oksoosoo cha (Toasted corn tea) recipe |
|
|
|
Ingredients: |
1/4 cup toasted corn* |
|
|
4 cups water |
|
|
(*You can buy from a Korean grocery store.) |
|
|
In
a cattle, add cold water and corn.
Bring to a boil, reduce to medium, boil for 10 minutes.
Let cool.
Take the corn out.
Put it in a refrigerator.
Serve hot or cold. |
|
|
|
i |
|
Insam cha (Ginseng tea) |
|
|
|
Ingredients: |
4-5 soosam (undried ginseng) |
|
|
20 daechu (Korean dried dates, jujube) |
|
|
17 cups water |
|
|
3-4 daechu for garnish |
|
|
 In
a large pot add water, daechu and ginseng.
Bring to a boil, reduce to simmer for 4 hours.
Take out daechu and ginseng.
For garnish, slice dates one side lengthwise, take the seed out.
Roll it, press firmly to secure it, slice and put 2-3 on a tea.
Serve hot. |
|
|
Tips: Cool it and store in a refrigerator.
Warm up and drink every morning when you feel tired.
You can purchase packaged ginseng Tea or tea bags in
Korean market. |
