π About This Recipe
Bori-cha is the quintessential taste of a Korean home, a comforting, caffeine-free infusion known for its deep nutty aroma and toasted grain undertones. Historically served as a hydrating staple in place of plain water, this brew offers a mellow sweetness and a clean finish that aids digestion. Crafting it from scratch by pan-roasting raw barley transforms simple grains into a rich, amber elixir that is equally soul-warming when served hot or incredibly refreshing when chilled.
π₯ Ingredients
The Grain Base
- 1 cup Raw Unhulled Barley (Look for 'κ²λ³΄λ¦¬' (Geot-bori) for the most authentic, robust flavor)
- 2.5 liters Filtered Water (High-quality water ensures a crisp, clean taste)
Optional Aromatics & Enhancements
- 1/4 cup Dried Corn Kernels (Adds a subtle sweetness (creating 'Oksusu-bori-cha'))
- 2-3 pieces Dried Solomonβs Seal Root (Adds a delicate earthy depth and medicinal benefits)
- 2 tablespoons Brown Rice (Hyeonmi) (Optional for added toastiness)
π¨βπ³ Instructions
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1
Rinse the raw barley thoroughly in a fine-mesh strainer under cold running water, rubbing the grains together with your hands to remove any dust or debris.
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2
Drain the barley well and spread it out on a clean kitchen towel. Pat it dry to ensure there is no excess moisture before roasting.
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3
Place a large, heavy-bottomed skillet or wok over medium heat. Do not add any oil; this is a dry-roasting process.
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4
Add the dried barley to the pan. If using optional corn or brown rice, add them now as well.
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5
Roast the grains for 10-15 minutes, stirring constantly with a wooden spoon. You want an even, deep chocolate-brown color without burning the grains.
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6
Listen for the 'pop'βthe grains will begin to smell intensely nutty and fragrant as the natural oils are released.
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7
Once the grains are a uniform dark brown, immediately remove them from the pan and spread them on a baking sheet to cool completely. This stops the cooking process.
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8
In a large stainless steel pot, bring 2.5 liters of filtered water to a rolling boil.
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9
Add 1/2 cup of your freshly roasted barley mixture (and the Solomon's seal root if using) to the boiling water.
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10
Reduce the heat to medium-low and let the tea simmer uncovered for 20 minutes. The water will transition from clear to a beautiful transparent amber.
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11
Turn off the heat. Cover the pot and let the tea steep for an additional 10 minutes; this allows the grains to settle and deepens the flavor profile.
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12
Strain the tea through a fine-mesh sieve into a heat-resistant glass pitcher, discarding the spent grains.
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13
Serve immediately in ceramic cups for a warm experience, or allow it to cool to room temperature before refrigerating.
π‘ Chef's Tips
For the best flavor, roast the barley in small batches and store the extra roasted grains in an airtight glass jar for up to a month. Avoid over-boiling the grains for too long, as this can release tannins and make the tea taste slightly bitter. If you prefer a stronger brew, increase the amount of barley rather than the boiling time. Always use unhulled barley if possible; the hull contains significant flavor and nutrients that pearled barley lacks. If the tea tastes too strong, you can dilute it with a bit of hot water before serving.
π½οΈ Serving Suggestions
Serve hot alongside spicy Korean dishes like Tteokbokki or Kimchi Jjigae to soothe the palate. Pour over a glass full of ice for a refreshing, sugar-free alternative to soda during humid summer months. Pair with traditional Korean sweets like Yakgwa (honey cookies) or Rice Cakes (Tteok). Serve as a 'table water' during a full Korean BBQ spread to help cut through the richness of the meats. Enjoy a warm cup before bed; since it is caffeine-free, it serves as a wonderful sleep-aid ritual.