AI-generated imageOksusu-cha: Easy Korean Roasted Corn Tea (6 cups)
An everyday Korean grain tea made by gently simmering store-bought roasted dried corn kernels in water. This easy version leaves out corn silk and sugar.
Ingredients
servings: 6 · Check ingredients
Steps
- 01
Check that the package says roasted dried corn for brewing tea, not fresh or canned sweet corn.
- 02
Put 1/4 US cup roasted corn tea kernels and 6 US cups water in a pot and bring to a boil.
- 03
Reduce heat and gently simmer for 20–25 minutes; lower the heat further if too much water evaporates.
- 04
Strain the kernels through a fine sieve. Dilute with a little water if the tea is too strong.
- 05
Serve warm, or portion leftover tea into small covered containers and refrigerate promptly, within two hours.
Helpful source links
Before you cook
Use food-grade roasted corn sold for tea and read blended grain labels for barley/gluten allergens. Avoid scalds. Refrigerate leftovers within two hours at 4°C/40°F or below and discard tea left out for too long.
Allergens: 옥수수에 민감한 사람은 섭취 여부 확인, 보리 등 혼합 곡물 제품의 글루텐·알레르기 유발성 원재료 표시 확인
Image & source credits
AI-generated image.