How to brew Okusu-Cha
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- This topic has 6 replies, 5 voices, and was last updated 9 years, 4 months ago by Maangchi.
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- October 20, 2010 at 4:10 am #49792RKMember
hi maangchi! from toronto, canada!
i would like to know how to boil this tea because i bought a pack of roasted corn from our local korean grocery store.
Thanks a bunch!
- October 20, 2010 at 1:35 pm #54249MaangchiKeymaster
In a kettle or pot,add about 10-12 cups water and about 1/2 cup roasted corn and boil it. Once it starts boiling, simmer for 10-15 minutes. Strain tea to remove the corn. Serve hot or cold.
- October 24, 2010 at 7:10 pm #54250RKMember
thanks maangchi!!
- October 25, 2010 at 11:42 pm #54251LuccaQParticipant
Let us know how it tastes. I always see this at the market but am not sure how it is.
- October 26, 2010 at 1:12 am #54252koreangirl21Member
hi manngchi i was looking for how to make a similar tea called borheecha mool (barley and corn tea) this is what i always have at the resturant i go to i was wondering if u knew how to make it and if so could u let me know how please thank u.
- November 2, 2014 at 7:42 pm #57609LadybreeParticipant
Hi Maangchi, I know this is an old thread but I wanted to revive it. I’ve enjoyed barley and corn tea at Korean restaurants and would like to make it at home.
Like the post above, can you provide a recipe? Thank you so much.
- November 3, 2014 at 6:06 am #57611MaangchiKeymaster
You must have not seen the recipe in this thread. Here you go.
In a kettle or pot,add about 10-12 cups water and about 1/2 cup roasted corn and boil it. Once it starts boiling, simmer for 10-15 minutes. Strain tea to remove the corn. Serve hot or cold.
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