BORICHA (보리차• Cold Barley Tea)

)Growing up, our “water” was a tawny-colored drink my grandmother called boricha, or “barley tea.” In Korean, the word for water (mool) is often used interchangeably with boricha, and for a long time, I assumed that everyone drank boricha as water, too. It wasn’t until I had some friends over after school and one of them asked for some apple juice while pointing to the cold pitcher of boricha in my fridge that I realized that my “water” might be a little different. Boricha has enough punch not to qualify as straight water, but it isn’t quite strong enough to be served as an iced tea when you have guests over. It’s as common as rice or kimchi in a Korean household.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

In a large cast-iron or heavy-bottomed pot, spread the barley in a single layer (you may have to do this in batches). Toast over medium heat, stirring to avoid burning, until the barley turns a dark brown color, about 25 minutes.

Step 2

If done in batches, return all the barley to the pot. Add 8 cups filtered water. Increase the heat to medium-high and bring to a boil. Reduce the heat and simmer for 3 to 4 more minutes.

Step 3

Set a sieve over a pitcher and pour the barley tea into the pitcher. Discard the toasted barley. Store in the refrigerator and serve with ice on especially warm days.