Yulmu Sikhye

Ingredients

• Yulmu (Job's tears) (1 cup, rinsed)
• Malt barley (1/2 cup, rinsed)
• Water (6 cups)
• Sugar (1/2 cup (adjust to taste))
• Cinnamon powder (1 teaspoon (for serving))
• Pine nuts (2 tablespoons (for garnish))

Instructions

1. Begin by rinsing the yulmu (Job's tears) and malt barley under cold water to remove any impurities.
2. In a large pot, combine the rinsed yulmu, malt barley, and 6 cups of water.
3. Bring the mixture to a boil over high heat, then reduce the heat to low and let it simmer for 1 hour, stirring occasionally to prevent sticking.
4. After an hour, strain the liquid through a fine-mesh sieve into another pot, discarding the solids to retain only the fragrant liquid.
5. Return the strained liquid to the pot and add the sugar. Stir well until the sugar is completely dissolved.
6. Bring the mixture to a gentle boil once more, then remove it from heat and allow it to cool to room temperature.
7. Once cooled, transfer the yulmu sikhye to a pitcher and refrigerate for at least 2 hours to chill thoroughly.
8. To serve, pour the chilled yulmu sikhye into individual glasses and garnish with a sprinkle of cinnamon powder and a few pine nuts for a delightful crunch.