Borisudan is a traditional beverage coated with mung bean starch on well-boiled barley rice, blanched in boiling water, coated thickly and transparently, then added to omija water. It is a dessert that is filled with sincerity because the process of evenly coating a grain of boiled barley rice with mung bean starch, boiling it in boiling water, and rinsing it in cold water must be repeated three to four times. After brewing the reddish omija overnight, add sugar syrup and honey and drink it chilled with cooled barley rice grains and pine nuts.
Gyeonggi-do / Four seasons / Newly harvested barley, omija
Newly harvested barley, starch, omija, sugar, pine nuts
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