📝 About This Recipe
Dungulle-cha is a beloved Korean herbal infusion made from the dried, steamed, and roasted rhizomes of the Solomon’s Seal plant. Renowned for its unique flavor profile that balances deep nuttiness with a subtle, popcorn-like sweetness, this tea is as comforting as it is healthful. Often served in Korean households as a caffeine-free alternative to water, it offers a velvety mouthfeel and a soothing aroma that lingers long after the last sip.
🥗 Ingredients
The Tea Base
- 30 grams Dried Solomon's Seal Rhizomes (Dungulle) (preferably sliced and pre-dried)
- 8 cups Filtered Water (cold and fresh)
Optional Aromatics for Complexity
- 3-4 pieces Dried Jujubes (Korean Red Dates) (pitted and sliced)
- 1 tablespoon Roasted Barley (Bori) (for extra toastiness)
- 1 teaspoon Goji Berries (Gugija) (for a hint of tartness)
Natural Sweeteners (Optional)
- 1 teaspoon Raw Honey (per cup, to taste)
- 1/2 teaspoon Brown Rice Syrup (Jocheong) (for an authentic earthy sweetness)
Garnish
- 3-5 per cup Pine Nuts (floated on top)
- 1 piece Thinly Sliced Jujube (shaped into a flower)
👨🍳 Instructions
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1
Begin by gently rinsing the dried Solomon’s Seal rhizomes under cold running water to remove any dust or impurities from the drying process.
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2
Pat the rhizomes thoroughly dry with a clean kitchen towel. Even a small amount of moisture can prevent an even roast.
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3
Place a heavy-bottomed stainless steel or cast iron skillet over medium-low heat. Do not add any oil.
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4
Add the dried rhizomes to the dry skillet. Toast them for 5-7 minutes, shaking the pan constantly, until they turn a deep golden brown and release a nutty, toasted aroma.
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5
If using the optional roasted barley, add it to the pan for the final 2 minutes of toasting to harmonize the scents.
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6
In a large clay pot (yak-tang-gi) or a stainless steel kettle, combine the 8 cups of filtered water and the toasted Solomon’s Seal.
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7
If you prefer a more medicinal or complex tea, add the sliced jujubes and goji berries at this stage.
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8
Bring the mixture to a rolling boil over medium-high heat. Once boiling, immediately reduce the heat to low.
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9
Simmer the tea gently for 30 to 40 minutes. You will notice the water transforming into a beautiful translucent amber hue.
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10
Taste the infusion. If you prefer a stronger flavor, continue simmering for another 10 minutes; if it is too strong, add a splash of hot water.
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11
Turn off the heat and let the tea sit for 5 minutes. This allows the sediment to settle at the bottom.
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12
Strain the tea through a fine-mesh sieve into a pre-warmed teapot or individual ceramic tea bowls.
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13
Stir in your choice of sweetener if desired, though the tea is naturally sweet on its own.
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14
Garnish each cup with a few pine nuts and a slice of jujube. The pine nuts will float, adding a buttery texture to each sip.
💡 Chef's Tips
Slow-toasting the rhizomes is the secret to a rich flavor; never rush this step or the tea may taste bitter. Always use filtered water to ensure the delicate earthy notes of the Solomon's Seal aren't masked by chlorine. You can reuse the boiled rhizomes for a second, lighter batch of tea—just reduce the water by half. Store any extra toasted rhizomes in an airtight glass jar in a cool, dark place for up to a month. If you find the flavor too 'root-like,' adding a few grains of roasted corn can round out the sweetness.
🍽️ Serving Suggestions
Serve hot alongside Dasik (Korean pressed tea cookies) for a traditional afternoon treat. Pair with spicy Korean dishes like Tteokbokki to soothe the palate and aid digestion. Enjoy chilled in the summer as a refreshing, grain-style iced tea. Serve in a heavy ceramic bowl to retain heat and provide a tactile, grounding experience. Accompany with a small plate of dried persimmons or walnuts for a healthy snack pairing.