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Herbs & Cultures

Korean hanbang and the Donguibogam →

Saenggang-cha, Korean ginger tea

Ginger preserved in honey, a spoonful of which you stir into hot water in winter.

Traditional use

Time
20 minutes, plus 1 week ripening
Makes
A jar for about 15 cups
Ginger

In Korea saenggang-cha is an everyday winter tea. You first make saenggang-cheong, ginger preserved in honey or sugar, and spoon some of it into a cup of hot water each time. In hanbang ginger is considered warming for the stomach and good at the start of a cold.

Ingredients

  • 200 g fresh ginger
  • 200 g honey (or half honey, half sugar)
  • Per cup: 250 ml hot water
  • Optional: pine nuts or a jujube to top

Step by step

  1. Peel the ginger and cut it into very thin slices or strips.
  2. Mix with the honey in a clean glass jar and close it.
  3. Leave in the fridge for a week; the ginger releases liquid and the honey becomes thinner.
  4. Spoon 1–2 tbsp per cup into a mug and pour hot (not boiling) water over it.

Tips

  • In Korea a few pine nuts are often scattered on top.

Registry

Herbs in this recipe

Read more about effects and safety on each herb’s page.

  • Caution

    Asia · Herb · № 1

    Ginger

    Zingiber officinale

    Traditionally used for nausea and digestive discomfort; it has a warming flavor.

    Ayurveda+6Folklore

Cultures and traditions

Where the herbs come from

The herbs in this recipe also appear in these traditions.