Authentic Korean Roasted Corn Tea Recipe
Table of Contents
Korean Magic
Growing up, my grandmother had a way of turning even the simplest ingredients into something magical. One of my most vivid childhood memories is visiting her countryside home and watching her prepare Oksusu Cha (Korean roasted corn tea) on the stovetop. The smell of roasting corn filled the kitchen, and even as a child, I was fascinated by how such an earthy scent could transform into a light, nutty drink that warmed us through the cold winter months.
As a kid, I didn’t always appreciate the simplicity of this drink. I would ask her, “Why don’t you make something sweet, like hot chocolate?” She’d just smile and tell me that Oksusu Cha was good for the soul – light, soothing, and natural. It wasn’t until I got older and moved away from home that I started to truly understand her wisdom. I found myself craving that very same tea, its subtle warmth, and the sense of calm it brought me.
Making Korean Roasted Corn Tea On Your Own
When I started making this Korean Roasted Corn Tea myself, I realized how easy it is. Just a few ingredients, some patience with roasting the corn, and soon enough, I had my kitchen smelling just like my grandmother’s did. I’ve since discovered that this tea is more than just a winter warmer. It’s refreshing when chilled during the summer months, and it’s become my go-to drink for sharing a piece of my heritage with friends. Some love it hot with a hint of sweetness, while others prefer it icy cold with no sweetener at all.
To me, this roasted corn tea is more than just a beverage—it’s a connection to home, a simple joy that brings warmth, comfort, and nostalgia. Every time I prepare it, I feel a little closer to my grandmother and the tradition she passed down to me.
Chef’s Notes – Korean Roasted Corn Tea
- Roasting Technique: Roasting the corn slowly over medium heat ensures a deeper flavor. Don’t rush this step, as it builds the tea’s nutty profile.
- Batch Roasting: You can roast large batches of corn kernels ahead of time and store them in an airtight container for future use. This will save time when making the tea again.
- Water Ratio: If you prefer a lighter flavor, feel free to add more water or adjust the roasting time for a more subtle taste.
- Presentation: For a traditional touch, serve the tea in small cups and pair it with Korean snacks like tteok (rice cakes) or light pickled veggies for a true Korean tea experience.
- Other Korean drinks like this Korean Roasted Corn Tea you can try are the following: Easy Korean Sweet Rice Drink, Homemade Banana Milk
Korean Roasted Corn Beverage
4
glasses5
minutes30
minutes10
kcal35
minutesDive into the world of Korean beverages with this delightful roasted corn tea, known as Oksusu Cha. This traditional drink, enjoyed hot or cold, offers a unique nutty flavor that’s both comforting and refreshing. Perfect for any time of the year, this simple yet flavorful tea is a staple in Korean households. Try it today and experience a taste of Korea!
Ingredients
3/4 cup dried maize kernels
6 cups fresh water
Sweetener (optional – not typically used)
- Alternative Ingredients
Dried barley kernels (for a different flavor)
Honey or agave syrup (as a sweetener substitute)
Filtered water (for a purer taste)
Directions
- Roasting Corn – In a dry skillet over medium heat, toast the dried maize kernels until they darken and develop a charred aroma, approximately 10-15 minutes. Stir frequently to prevent burning.
- Boiling Water – Transfer the roasted kernels to a large pot and pour in 6 cups of fresh water. Bring to a rolling boil.
- Reduce the heat and let the mixture simmer for about 20 minutes. Taste the tea; if it’s too strong, add more water. For a stronger flavor, add more roasted corn.
Strain out the corn kernels using a fine mesh sieve and serve the tea hot. Alternatively, refrigerate it for a few hours and enjoy it chilled.
Equipment
- Chef’s Knife
- Cutting Board
- Nonstick Pan
- Stainless Steel Cookware Set
- Measuring Cups and Spoons
Nutrition Facts
- Calories: 10kcal
- Carbohydrates: 2g
- Protein: 0g
- Fat: 0g
- Saturated Fat: 0g
- Cholesterol: 0mg
- Sodium: 0mg
- Potassium: 10mg
- Fiber: 0g
- Sugar: 0g
- Vitamin A: 0IU
- Vitamin C: 0mg
- Calcium: 0mg
- Iron: 0mg
Homemade Banana Milk
Cooks in 2 minutesDifficulty: EasyDive into the delightful world of homemade banana milk! This quick and easy recipe is perfect for a refreshing drink that’s both nutritious and delicious. With just a few simple ingredients, you can whip up this Korean-inspired treat in no time. Perfect for breakfast or a mid-day snack, this banana milk will leave you craving more!
Korean Sweet Rice Beverage
Cooks in 7 minutesDifficulty: MediumDive into the delightful world of Korean cuisine with this easy-to-make Sikhye, a traditional sweet rice drink. Perfect for any occasion, this refreshing beverage combines the subtle sweetness of malted barley and rice, garnished with pine nuts and dried jujube. It’s a must-try for anyone looking to explore authentic Korean flavors!
FAQs – Korean Roasted Corn Beverage
What type of corn should I use for this recipe?
Use dried maize kernels, which can often be found in Asian or international grocery stores. Regular popcorn kernels won’t yield the same flavor or texture.
Can I add sweeteners to this tea?
Traditionally, this tea is enjoyed without sweeteners, but you can add honey, sugar, or agave syrup if you prefer a sweeter taste.
How do I know when the corn is roasted properly?
The corn kernels should turn a deep golden-brown and emit a nutty, slightly charred aroma. Stir frequently to prevent burning.
Can I make this tea ahead of time?
Yes, you can prepare the tea in advance and refrigerate it for up to 3 days. It’s delicious both hot and cold.
What are some variations I can try?
You can mix roasted corn with roasted barley for a blend called oksusu boricha, or experiment with different roasting times to adjust the tea’s flavor intensity.
