Korean Roasted Barley Tea, Hot or Iced

What you need

• 50 g (1/4 cup) hulled barley, whole kernels, raw or already roasted
• 1 tbsp brown rice, optional, for a rounder flavor
• 1.5 l (6 cups) water, filtered if possible

Method

Restated from the original video

1. 1

   Rinse the barley and rice in a sieve and shake off the water.

2. 2

   Tip the barley and rice into a dry, heavy pan and set it over medium-low heat.

3. 3

   Stir constantly until the kernels turn deep brown (the rice goes golden) and smell like toast, 5-7 min. Skip roasting if the barley is already roasted.

4. 4

   Add the water to the pan and bring it to a boil.

5. 5

   Lower the heat so the water bubbles gently, then simmer for 10 min. The water should turn the color of weak tea.

6. 6

   Turn off the heat, cover the pan and let the tea steep for 5 min.

7. 7

   Strain the tea through a fine sieve into a jug. Discard the barley or save it for a second, weaker batch.

8. 8

   Serve hot in small cups. For iced tea, cool the jug to room temperature, then chill until cold and pour over ice.

Imported from yellowchilis.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.