water.
Boricha (, Barley tea)
Boricha is roasted unhulled barley tea that has a nutty flavor which sets it apart from other Korean grain-based teas. Not only does barley fiber activate bowel movement and help stop diarrhea, it is also believed to help hydrate the body, especially in people who are weak and perspire heavily. Nowadays, boricha is readily available in teabag form in grocery stores and in many households serves as a substitute for plain water. To enjoy, simply put a few teabags in water and simmer for about 30 minutes.
* Recipe: Roast unhulled barley and boil in water. Serve hot or cold.
Traditional Beverages
Sikhye (, Sweet rice drink)
Sikhye is a traditional sweet Korean beverage served after a meal or during teatime. It is sometimes called dansul or gamju, but these terms can also refer to other beverages containing alcohol. Sikhye is made from cooked rice and barley malt powder. In days past, the drink accompanied meals because it was believed to aid digestion. In wintertime, sikhye was garnished with a few pine nuts to prevent the drinker from gulping the cold beverage too fast and giving him or herself a stomachache. Today, sikhye is served as a dessert in many restaurants, and it is readily available in cans or plastic bottles in grocery stores and convenience stores. Sikhye is often made at home as part of holiday celebrations and has become a favorite thirst-quencher at jjimjilbangs.
* Recipe: Pour malt water into a pot containing steamed glutinous rice, and leave it to ferment. After it is fermented, remove the rice and rinse it in cold water. Boil with sugar and ginger, and set aside to cool. Pour some of the drink into a cup, add some rice sugar, and top it off with pine nuts.
Sujeonggwa (, Persimmon punch)
Sujeonggwa is a sweet and pungent traditional drink that is customarily used as a palate cleanser. Usually made on New Years Day (January 1 by the lunar calendar), Sujeonggwa is made using dried sweet persimmons, cinnamon, and ginger. The ingredients combine to produce a fragrant aromatic drink that is said to warm the body and even cure hangovers. Together with sikhye, sujeonggwa has long been a favorite traditional beverage of the Korean people, and can easily be found in retail stores in cans or plastic bottles. It is also often served as a dessert in traditional Korean restaurants.
* Recipe: Simmer ginger and cinnamon sticks and then add sugar or honey. Garnish with dried persimmon and pine nuts.
For more information about Korean food and ,Korean culture, please visit the Official Korea Tourism Organization Website.
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