There’s something deeply comforting about a cup of boricha—the nutty, slightly sweet aroma of roasted barley filling the air, the gentle warmth spreading through your hands as you cradle the mug. This humble Korean staple has been a part of my kitchen rituals for years, whether I’m sipping it steaming hot on a chilly morning or pouring it over ice for a refreshing afternoon pick-me-up.
What I love most about boricha is its simplicity. Just barley and water, yet it transforms into something so much more—a drink that’s both grounding and invigorating. It’s the kind of tea that feels like a quiet moment of pause in a busy day, a reminder to slow down and savor the little things.
Why This Recipe Works
- No caffeine, no problem—Perfect for winding down in the evening or hydrating all day long.
- A friend to your gut—The natural enzymes in barley can help soothe digestion, making it a great post-meal companion.
- Endlessly adaptable—Drink it hot, cold, plain, or with a hint of honey or citrus.
Essential Ingredients & Tools
Ingredients
- ½ cup roasted barley kernels (look for these at Korean markets or online—they’re the key to that deep, toasty flavor. Substitute with unroasted barley if needed, but toast them lightly first for best results).
- 8 cups water (filtered if you have it, but tap works just fine).
Tools
- Medium saucepan (any sturdy pot will do—just ensure even heat distribution).
- Fine-mesh strainer or cheesecloth (a regular colander lined with a clean kitchen towel works in a pinch).
- Heatproof pitcher (if serving cold) (a glass jar or measuring cup is fine).
- Storage jar (optional) (any airtight container will keep brewed tea fresh).
Serves: 4 | Prep time: 2 mins | Cook time: 15 mins | Total time: 17 mins
How to Make Korean Barley Tea (Boricha)
- Rinse the barley—Give the ½ cup roasted barley kernels a quick shower under cold water for 10–15 seconds to wash away any dust. This step ensures a cleaner flavor, as residual particles can make the tea taste gritty. No need to be fussy here—just a quick rinse and a shake to let the excess water drip off.
- Bring the water to a rolling boil—I like using a medium saucepan with plenty of room so it doesn’t bubble over. Once the 8 cups water is boiling (when bubbles break the surface vigorously), add the ½ cup roasted barley kernels and let the magic begin.
- Simmer gently—Turn the heat down to low and let it bubble away for about 10–15 minutes. You’ll start to smell that wonderful, almost popcorn-like aroma filling your kitchen. If a little foam rises to the top, just skim it off for a smoother sip. This slow extraction pulls out the barley’s toasty sweetness without bitterness.
- Strain and enjoy—Pour the tea through a fine-mesh strainer (or cheesecloth for ultra-smooth results) into your favorite cup or pitcher. For iced boricha, let it cool a bit before popping it in the fridge—or pour it straight over ice for an instant chill. If serving iced, brew it 1.5x stronger to compensate for dilution.
Pro Technique
- Toast your own barley—If you can only find unroasted barley, no worries. Toss the ½ cup unroasted barley in a dry skillet over medium heat for 5–7 minutes, shaking the pan now and then, until it turns golden and smells like fresh-baked bread. That’s when you know it’s ready. This triggers the Maillard reaction, amplifying the tea’s nutty character.
- Try cold-brewing—For a mellower, sweeter version, steep ¼ cup roasted barley kernels in 4 cups cold water overnight in the fridge. Strain in the morning, and you’ve got the smoothest iced boricha imaginable. Cold extraction yields less astringency, ideal for sensitive palates.
Storage & Freshness Guide
- Refrigerate—Store brewed boricha in a sealed glass jar for up to 3 days. Glass prevents flavor absorption, unlike plastic. For peak freshness, consume within 48 hours.
- Freeze—Pour cooled tea into ice cube trays and freeze. Transfer cubes to a zip-top bag for up to 1 month. Thaw overnight in the fridge or melt directly into hot water for instant tea.
- Safety note—Discard any tea left at room temperature for over 2 hours to avoid bacterial growth.
Perfect Pairings
Complementary Dishes
- Korean BBQ (Galbi)—The tea’s mild bitterness cuts through rich, marinated meats, while its warmth complements smoky char. Serve in small cups between bites to reset the palate.
- Kimchi Jjigae—Iced boricha cools the heat of this fermented stew, with its nutty notes balancing spicy, tangy broth. The contrast in temperatures is especially refreshing.
Drinks
- Sikhye—Follow boricha with this sweet rice drink for a yin-yang effect—bitter then sweet, like a Korean dessert course.
- Sparkling Water—For a light, effervescent mocktail, mix equal parts cold boricha and bubbly water with a lime wedge.
Something Sweet
- Yakgwa (Honey Cookies)—The tea’s toasty flavor mirrors the caramelized honey in these fried treats, while its lightness offsets their density.
- Injeolmi Rice Cakes—Boricha’s simplicity lets the nutty soybean powder coating shine, and its warmth softens the chewy texture.
Chef’s Wisdom
Boricha is more than just a drink—it’s a little piece of Korean comfort, simple yet deeply satisfying. Whether you’re new to Korean flavors or a longtime fan, this tea is a wonderful way to bring a bit of that warmth into your daily routine. So go ahead, brew a pot, take a sip, and let yourself slow down for a moment. You deserve it.
The Warm, Toasty Comfort of Korean Barley Tea (Boricha)
Learn how to make authentic Korean Barley Tea (Boricha)—a soothing, caffeine-free drink with nutty, comforting flavor. Perfect hot or iced! Get the simple recipe now.
Ingredients
Main
-
½ cup roasted barley kernels
-
8 cups water
Instructions
-
Rinse the ½ cup roasted barley kernels under cold water for 10–15 seconds.01
-
Bring the 8 cups water to a rolling boil in a medium saucepan.02
-
Add the ½ cup roasted barley kernels, reduce heat to low, and simmer for 10–15 minutes.03
-
Strain through a fine-mesh sieve and serve hot or chilled.04
