Boricha
A nutty Korean roasted barley tea served hot or cold throughout the day.
- ¼ cuproasted barley
- 8 cupswater
- 1Rinse roasted barley briefly.
- 2Bring water to boil and add barley.
- 3Simmer for 20 minutes until golden brown.
- 4Strain and discard barley.
- 5Serve hot or chill and serve cold.
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Boricha, or Korean barley tea, is one of the most commonly consumed beverages in South Korea, with a history spanning centuries. This roasted barley infusion is served both hot and cold, replacing plain water in many Korean households. The tradition of drinking boricha dates to the Joseon Dynasty when barley was a dietary staple. Its nutty, slightly bitter flavor and reputation for aiding digestion have made it a cornerstone of Korean culinary culture.
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