Not only easy to make but these drinks are also made from natural ingredients. So, today in this article we will be discussing some healthy Korean drinks.
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Do you love Korean drinks? Do you know about their health benefits?
Besides culinary, South Korea also has a wide variety of speciality drinks. Starting from alcoholic beverages, non-alcoholic, to healthy traditional drinks. Korean traditional drinks still have a lot of fans!
This is due to the benefits that can be obtained from traditional Korean drinks. Not only easy to make but these drinks are also made from natural ingredients. So, today in this article we will be discussing some healthy Korean drinks.
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Yuja-cha is a traditional Korean tea made with Yuja (also known as yuzu in Japanese), hybrid citrus that’s a cross between a mandarin and ichang papeda, a hardy lemon-scented fruit. The caffeine-free tea is traditionally served hot and is often had as a cold remedy.
For the Yuja Chung (Citron Tea Marmalade):
For the Yuja Cha (Yuja tea):
To make tea, dissolve 1 spoonful of Yuja Chung into hot water.
When you drink the tea, you also eat the bits and pieces of Yuja fruit and rind that come your way.
Sikhye is believed to be able to relieve aches and prevent dehydration. This unique taste can only be found in South Korea. In South Korea and in overseas Korean grocery stores, sikhye is readily available in cans or plastic bottles.
One of the largest South Korean producers of sikhye is the Vilac company of Busan. Most canned sikhye typically have a residue of cooked rice at the bottom. Homemade sikhye is often served after a meal in a Korean restaurant. There are several regional variations of sikhye.
These include Andong sikhye and yeonyeop sikhye or yeonyeopju, a variety of sikhye made in Gangwon province. Andong sikhye differs in that it includes radishes, carrots, and powdered red pepper. Also, it is fermented for several days as opposed to being boiled.
(With inputs from Korean Culture Centre)
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