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우엉차

Like many Korean "teas", Ueong cha is simple and uses only dried burdock root and water for ingredients. The tea is a light golden brown to a very dark brown depending on strength, and has an earthy, nutty flavor.

Ingredients
Burdock Root

Directions
Wash the burdock root in cold running water.
Cut the burdock root into sections small enough to handle then slice at an angle into thin ovals. Dry the ovals, then roast/toast as indicated below.

Oven Dry
Pre-heat oven to 150F
Spread the ovals evenly on a flat sheet pan without crowding.
Dry the burdock for about 2 hours, then reduce heat to 130F and dry for another 4 to 5 hours.

De-Hydrator
Follow manufacturer's instructions.

Oven Roast
Pre-heat oven to 300F.
Spread dried ovals on a flat sheet pan.
Roast until strips begin to brown.

Pan Toast
Spread the ovals in a dry skillet (no oil) over medium heat.
Cook until ovals begin to brown, shaking or stirring occasionally.

You can store the dried burdock in a container that can be closed tightly. Keep in a cool dry space away from direct sunlight.

To make "tea"
Use about one tablespoon of the burdock (or 1 tea bag) per 8 ounce cup of water. 
Bring water to a full boil, then lower heat to a slow simmer. Add burdock and simmer for a few minutes for a light tea or longer for a stronger tea. Strain tea into cups and garnish with toasted pine nuts if desired.