Hydrating and refreshing drink with small pieces of pulp having a sweet lemon flavour. Aloe juice is also drunk in China. Some industrial products may contain GMO. The bitterness is a sign of low quality product. Aloe is known for its hydrating properties and helps to eliminate toxins from the organism.
Traditional korean infusion made with roasted corn that may be drunk warm or cold. As this beverage wears a mild sweet taste, Koreans often associate it to barley tea to rebalance, compensating so its bitterness.
Traditional sweet rice drink. You can collect with a spoon grains of rice in the bottom of the cup :) Also available in cans. Very refreshing.
Traditional teas (four varieties)
Green tea, medicinal tea, fruit tea and cereals tea. Saenggangcha (ginger tea), insamcha (ginseng tea) and ssanghwacha (medicinal tea) are herbal teas made with traditional ingredients. Fruit teas are daechucha (jujube tea), yujacha (lemon tea), omijacha (Schizandra tea), mogwacha (chinese quince tea ) and the maesilcha (plum tea).
barley coffeee, called mujicha in Japan
Barley coffee (roasted barley herbal tea) is a drink made with crushed and torrefied barley grains. So it contains no cafeine. Golden liquid with a taste going from sweet hazelnut or roasted bread to pronounced coffee taste according to the time it infused. In summer Boricha is tasted all day long fresh without any add. In winter you can drink it hot with honey or lemon. Cereal teas are Yulmucha (adlay), Boricha (barley), Okusucha (corn tea), Genmaicha (brown rice tea of Japan). ... read next
Woongjin brand. This drink is essentially made with water, rice and brown rice extracts. Contains also fructose (corn syrup) and vitamin C and brings 90 Kcal for 100ml. Rice milk has a strong smell of popcorn and cereals and a sweet mild taste. This vegetal milk contains more glucides than cow milk but no calcium and no proteins. Available in bio groceries.
Russet rice-based traditional korean drink. Some people drink Sungnyung for the breakfast, although this drink is generally served after a lunch. This drink is made with nurungji
, the rice crust formed in the bottom of a pot after rice cooking. Water is poured on this brown crust and the result is boiled and simmered until the water becomes soaked with rice flavour. This drink is often made with traditional iron pots, as rice-cookers leave generally no crust after cooking. ... read next
Famous mild and sweet tea with lemon and mandarin zests that Koreans recommend to cure a cold. Generally sold (expensively) in large jars (looking like jam jars).