Korean Corn Tea (Oksusu Cha)

1. 1

   Roast the corn kernels in a dry pan over medium heat. Move them around often until they darken and are almost blackened in parts, about 10 - 15 minutes. (You can roast more corn and store in an air-tight container for later use).

2. 2

   Transfer the roasted corn to a pot and top with 6 cups of water. Bring to the boil, and then simmer for 20 minutes. Taste the tea at this stage and add more water if you feel it's too strong, or more corn if you'd like to elevate the flavour.

3. 3

   Strain the corn kernels and serve hot. Alternatively, refrigerate and serve chilled.

* Per serving · 4 servings · Values may vary.

No additional tips available.