Commonly known in Korea as oksoosoo cha or oksusu cha, Korean roasted corn tea is a popular drink in the country and one you can quickly learn to make with this simple recipe. The​ tea is a mild, light tea that can be enjoyed with meals or with no food or snack at all. Wake up in the morning and have the tea as your morning beverage, or drink it on a lazy weekend afternoon after you've finished brunch. Consume it however you please, given that roasted corn tea isn't more effective on an empty stomach, as, say, green tea reportedly is.

• 1/4 cup corn (roasted)
• 5 cups water

• Get a medium pot and simply bring the corn and water to a boil. This should take just a minute or two. If you're not sure if the water is boiling, look out for tiny bubbles to surface throughout.
• After the concoction starts to boil, you'll need to reduce the heat and simmer the liquid for 15 to 20 minutes. Put the flame on low.
• Strain the tea to remove the corn.
• When you've finished straining the tea, serve it hot, warm, or cold, however you like or the people you plan to serve it to prefer.