How to make Bori Cha

Why cooks start here

Bori Cha is cooked the way home kettles cooks it — salt judged by hand, fat used generously, and the table set for sharing. This is the home version, written down the way a korean family cook actually puts it on the table.

Bori Cha, or roasted barley tea, is a staple in Korean households, often brewed to accompany daily meals. It’s a drink that brings comfort, served both hot and cold, depending on the season. In Korean homes, the preparation is an everyday ritual, with each kettle reflecting the subtle variations of the family making it. This version captures the essence of how it's lovingly prepared in home kitchens, with salt added by instinct and a generous hand. The taste of Bori Cha is both toasty and soothing, with the roasted barley imparting a deep, nutty flavor that lingers on the palate. A pinch of salt enhances the natural sweetness, while a dash of honey can be added for those who prefer a hint of sweetness. Served over ice, it becomes a refreshing antidote to summer's heat, while a warm cup offers solace during the colder months.