Traditional Kwakgyul Tea (Citrus Peel & Ginger Tea)
Authentic Kwakgyul Tea from Jeongjo-ji: The True Recipe
As the weather cools, it’s common to find boxes of tangerines at home. In Korea, since tangerines are relatively inexpensive, we often eat the flesh and discard the peel. However, tangerines were once a rare delicacy. In China, the dried peel, known as ‘Jinpi’, is highly valued, with the belief that the longer it’s dried, the more potent its medicinal properties become. While Jeju Island is famous for its tangerines in Korea, the benefits of Jinpi are often overlooked. This recipe showcases a traditional dish using tangerine peels: ‘Kwakgyul Tea’. Kwakgyul tea, as found in Jeongjo-ji, is a warm beverage perfect for the cold winter months. Unlike typical Jinpi, this recipe uses only the ‘Gyulhong’ – the vibrant red part of the peel – by carefully removing the white pith to eliminate bitterness, resulting in a refreshing and clean taste. We also add thinly sliced ‘tojong’ ginger, a local Korean variety. The spicy kick of ginger warms the body, providing strength to endure the winter, while ‘jakseol’ (a type of herb) subtly balances the flavors, preventing any single ingredient from overpowering the others. The choice to use fresh ginger instead of dried, as mentioned in the original text, perhaps reflects Master Seo Yoo-gu’s culinary philosophy: to fully capture the ginger’s pungent essence in the tea. (*Tojong ginger, unlike imported varieties, has a stronger aroma, similar to lemon, enhancing the tea’s fragrance.)
Ingredients
- 5 slices of Tojong Ginger
- 40g Gyulhong (red part of tangerine peel only)
- 5g Jakseol (a type of herb)
- 10ml Honey (adjust to taste)
- 2000ml Water
Cooking Instructions
Step 1
First, wash the tangerines thoroughly. Carefully remove the white pith from the peel using a knife, as it can impart a bitter taste. The red part left after removing the pith is called ‘Gyulhong’. If you dry the peel with the white pith attached, it becomes ‘Jinpi’.
Step 2
Julienne the Gyulhong (cut it into thin strips). Place the julienned Gyulhong in a sieve or an onion net and dry it in a well-ventilated, shaded area for an extended period. Drying it for over a year is said to enhance its medicinal properties.
Step 3
Peel the fresh Tojong ginger and slice it thinly into about 0.5cm thick pieces. These flat slices are referred to as ‘pyun’.
Step 4
Now, let’s brew the tea. In a pot, combine 2000ml of cold water, the prepared Jakseol, the sliced ginger, and the Gyulhong that has been dried for over a year. Start heating from cold water over medium-low heat and simmer gently for 15 minutes. After turning off the heat, cover the pot and let it steep for 30 minutes to allow the flavors and aromas to fully infuse. (Be careful not to boil for too long, as it can cause the fresh aroma of the Gyulhong to dissipate.)
Step 5
Pour the well-infused Kwakgyul tea into a warm cup. Add honey to your desired level of sweetness. (I personally recommend using a honey with a mild sweetness, such as Ottogi Wildflower Honey.)