📝 About This Recipe
A staple of Korean wellness culture, Oksusu-su-cha is a delicate, nutty infusion celebrated for its detoxifying properties and subtle earthy sweetness. This traditional beverage transforms the often-discarded silk of fresh corn into a toasted, golden elixir that is as refreshing as it is healthful. Whether served ice-cold on a humid afternoon or steaming hot to soothe the soul, its toasted aroma provides a comforting sensory experience unique to Korean tea houses.
🥗 Ingredients
The Infusion Base
- 2 cups Fresh Corn Silk (loosely packed; harvested from 6-8 ears of organic corn)
- 1/2 cup Roasted Corn Kernels (dried and toasted for deep amber color and body)
- 10 cups Filtered Water (cold and pure for the cleanest flavor profile)
Natural Aromatics & Sweeteners (Optional)
- 2-3 pieces Dried Solomon's Seal (Dungulle) (adds a deeper nutty complexity)
- 3 pieces Dried Red Dates (Jujubes) (pitted and sliced for a hint of natural sweetness)
- 1 teaspoon Raw Honey (per cup, optional for serving)
For Garnish
- 4-6 pieces Fresh Mint Sprigs (for cold serving)
- 1 tablespoon Pine Nuts (to float on top of hot tea)
- 1 piece Lemon Slices (thinly sliced for brightness)
👨🍳 Instructions
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1
Begin by carefully harvesting the silk from fresh ears of corn. Peel back the husks and pull away the long, glossy strands, discarding any dark or mushy ends.
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2
Rinse the corn silk thoroughly in a fine-mesh sieve under cold running water to remove any lingering debris or tiny insects.
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3
Pat the silk dry with a clean kitchen towel. For the best flavor, spread the silk on a baking sheet and let it air dry for 2-3 hours, or until slightly wilted.
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4
Place a dry skillet or wok over medium-low heat. Add the cleaned corn silk and the dried corn kernels to the pan.
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5
Toast the silk and kernels for 8-10 minutes, stirring constantly. You are looking for the silk to turn a deep golden brown and the kernels to smell incredibly nutty and fragrant.
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6
Remove from heat immediately once the toasted aroma is prominent to prevent scorching, which can result in a bitter tea.
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7
In a large stainless steel or ceramic pot, combine the 10 cups of filtered water with the toasted corn silk and kernels.
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8
Add the Solomon's seal and sliced jujubes if you are using them for extra depth of flavor.
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9
Bring the mixture to a rolling boil over high heat. Once boiling, immediately reduce the heat to low.
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10
Cover the pot with a tight-fitting lid and simmer gently for 25-30 minutes. The liquid should transform into a beautiful pale amber hue.
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11
Turn off the heat and let the tea steep, covered, for an additional 10 minutes to fully develop the toasted notes.
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12
Strain the tea through a fine-mesh strainer or a cheesecloth-lined funnel into a heat-proof pitcher, discarding the solids.
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13
Serve immediately in ceramic cups if enjoying hot, or allow it to cool to room temperature before refrigerating.
💡 Chef's Tips
Always use organic corn whenever possible, as the silk can hold onto pesticides more than the kernels. If you cannot find fresh corn, high-quality pre-dried corn silk from a Korean grocer works beautifully. Do not skip the toasting step; this 'Bokk-eum' process is what creates the signature savory-sweet flavor profile. Store any leftover toasted silk in an airtight jar in the freezer to keep it fresh for your next batch. If the tea is too strong for your palate, simply dilute it with a bit of hot water before serving.
🍽️ Serving Suggestions
Serve hot in a rustic ceramic mug alongside Yakgwa (Korean honey cookies) for a traditional afternoon treat. Pour over a tall glass of ice with a squeeze of lemon for a refreshing, caffeine-free summer hydrator. Pair with spicy Korean dishes like Tteokbokki to help soothe the palate and aid digestion. Float 3-4 pine nuts on the surface of a hot cup; they add a delightful buttery crunch as you sip. Enjoy as a 'water replacement' (boricha-style) throughout the day to stay hydrated the Korean way.