📝 About This Recipe
Misutgaru is a cherished Korean traditional beverage made from a blend of roasted grains, pulses, and seeds, offering a nutty, toasted flavor profile that is both comforting and revitalizing. Historically used as a convenient meal replacement or a cooling summer treat, this 'K-Power Drink' is packed with fiber and protein. Our version balances the earthy depth of roasted barley and brown rice with the creamy sweetness of honey and milk for a perfectly smooth, nostalgic sip.
🥗 Ingredients
The Grain Base (Homemade Powder)
- 1/2 cup Barley (Hulled or Pearled) (rinsed and dried thoroughly)
- 1/2 cup Short-grain Brown Rice (rinsed and dried)
- 1/4 cup Sweet Rice (Glutinous Rice) (adds a subtle thickness)
- 1/4 cup Soybeans (Yellow) (provides the protein punch)
- 2 tablespoons Black Beans (adds a deep, earthy color)
- 1 tablespoon White Sesame Seeds (for aromatic oils)
- 1 tablespoon Adzuki Beans (Red Beans) (optional, for extra complexity)
The Shake Components
- 5-6 tablespoons Prepared Misutgaru Powder (using the base made above)
- 2 cups Whole Milk (can substitute with oat or soy milk)
- 2-3 tablespoons Wildflower Honey (adjust to preferred sweetness)
- 1/2 cup Ice Cubes (for a chilled texture)
- 1 pinch Sea Salt (to enhance the nutty notes)
Garnish
- 6-8 pieces Toasted Pine Nuts (traditional topping)
- 1 piece Dried Jujube (finely sliced into flowers)
👨🍳 Instructions
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1
Begin by rinsing all the grains and beans (barley, brown rice, sweet rice, soybeans, black beans, and adzuki beans) under cold water until the water runs clear.
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2
Spread the rinsed grains onto a large baking sheet and pat dry with a clean kitchen towel. Allow them to air dry completely for at least 30 minutes; moisture is the enemy of a good roast.
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3
Place a heavy-bottomed skillet or cast-iron pan over medium-low heat. Add the dried grains and beans (except the sesame seeds).
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4
Toast the mixture for 25-30 minutes, stirring constantly with a wooden spatula. You are looking for a deep golden-brown color and a fragrant, popcorn-like aroma. Do not rush this step or the grains will taste raw.
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5
In the final 3 minutes of toasting, add the sesame seeds to the pan. They roast quickly and will pop when ready.
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6
Remove the pan from the heat and immediately transfer the toasted grains to a flat tray to cool completely. If left in the hot pan, they will continue to cook and potentially burn.
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7
Once cooled to room temperature, transfer the grains to a high-speed blender or a dedicated grain grinder. Pulse until you achieve a very fine, silky powder.
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8
Sift the powder through a fine-mesh sieve to remove any larger husks or grit. This ensures your shake is perfectly smooth.
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9
To make the shake, add 2 cups of milk, 5-6 tablespoons of your fresh Misutgaru powder, honey, a pinch of salt, and ice into a blender.
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10
Blend on high speed for 30-45 seconds until the mixture is frothy and the honey is fully incorporated.
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11
Taste the shake; if you prefer it thicker, add another tablespoon of powder. If you like it sweeter, drizzle in more honey.
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12
Pour the shake into tall chilled glasses. Top with a few toasted pine nuts and a slice of dried jujube for an authentic, elegant finish.
💡 Chef's Tips
For the best flavor, always toast your grains on low heat; high heat will burn the outside while leaving the inside raw and bitter. Store your leftover homemade powder in an airtight container in the freezer to maintain peak freshness and prevent the natural oils from going rancid. If you don't have a blender, use a Korean 'shaker bottle' with a whisk ball to mix the powder and liquid effectively. You can customize the grain ratio—adding more black beans and black sesame seeds creates 'Heukimja-misu,' a popular dark, antioxidant-rich variation. Always add a tiny pinch of salt; it acts as a bridge between the earthy grains and the sweet honey.
🍽️ Serving Suggestions
Serve alongside a plate of 'Yakgwa' (Korean honey cookies) for a traditional afternoon tea experience. Pair with fresh seasonal fruit like sliced Asian pear or persimmon to balance the dry, nutty texture. Enjoy as a quick breakfast on the go; it provides sustained energy without the sugar crash of modern cereals. In the heat of summer, serve it over extra crushed ice as a 'Misutgaru Slushie'. For a modern twist, add a shot of espresso to turn it into a 'Misutgaru Latte'.