Korean Ginger Tea

I tried my hand at making the Korean ginger & cinnamon tea that is commonly served here as an after-dinner drink. After eating fermented kimchi, savory soups, spicy red sauce, and cooked vegetables this is a sweet drink to cleanse your mouth. It is served cold and has a nice cinnamon taste to it with a kick of ginger that gets you in the throat. This is why it also good to drink warm when you have a sore throat or cough.


I added jujubes in addition to the cinnamon [kyepi], ginger root, and pine nut garnish. You have to break up the cinnamon stick, peel and slice the ginger, and chop the jujube before adding them to water and bringing it to a boil. Then you let it simmer on low heat for about 25-30 minutes before taking off the range and allowing the liquid to cool. While it is still warm you can add honey or sugar to sweeten [I prefer honey]. I also sliced up some asian pear and added it to the liquid before putting it in the fridge to cool so that some extra fruity sweetness would seep in.