Easy Slow-Cooked Baesuk (Poached Pear Punch)
A healthy drink made by deeply infusing Korean pear and ginger using an electric rice cooker's steam setting.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
This warm traditional drink is made effortlessly by infusing Korean pear and ginger with honey using the steam function of an electric rice cooker. Cooked until completely soft and strained clearly through a sieve, it brings together spicy warmth and deep sweetness. Dilute this rich extract with water to enjoy as a soothing tea during changing seasons.
- Servings
- about 7 servings
- Cook time
- 50 minprep not included
- Difficulty
- Medium
- Spiciness
- Not spicy
- Keeps
- 5 days
Ingredients
- Korean pear2, 1.7 kg (850 g)
- Ginger150 g
- Honey1/3 cup
- Water1 1/2 cups
- To suit your taste, you can use jujubes, bellflower root (doraji), cinnamon, or black peppercorns instead of ginger.
Steps
Prepare the ingredients
I prepared a generous amount of ginger to enjoy its rich aroma.
To suit your taste, you can use jujubes, bellflower root (doraji), cinnamon, or black peppercorns instead of ginger.
Wash the pears
Since they will be used with the skins on, wash them thoroughly.
Pour in enough water to submerge the pears, add three to four tablespoons of vinegar, soak them briefly, and rinse while rubbing with your hands.
Cut the ingredients
Cut the pears in half, remove the cores, and trim off the stems.
Chop them finely so the pear and ginger juices infuse well.
Add ingredients to the rice cooker
Place all the Korean pear and ginger into the rice cooker.
Pour in 1/3 cup of honey and 1+1/2 cups of water.
Cook
Set the rice cooker to its steam function for 50 minutes.
When you open the rice cooker, the pear and ginger will be cooked until completely soft, and a rich broth will have steeped out.
Strain
Set a fine sieve over a bowl and gently press to extract the clear juice. You will get about 7 cups.
You can discard the solids, and store the liquid in the refrigerator for about 5 days or keep it in the freezer.
Finish
Baesuk made with Korean pear and ginger is complete.
Using freshly harvested ginger makes the aroma truly intense, paired with the rich sweetness of pear and honey.
I made it concentrated so it can be diluted before drinking.
It is just right when mixed with water at a ratio of about 3:1 to 4:1.
Ppunwife's tips
- It is just right when mixed with water at a ratio of about 3:1 to 4:1.
FAQ
How should I drink the finished baesuk?
Since it is a rich extract, it is best enjoyed diluted with water at a ratio of about 3:1 to 4:1.
How long can I store it after making it?
You can keep it in the refrigerator for about 5 days, or store it in the freezer if you want to keep it longer.
Can I use other ingredients instead of ginger?
Depending on your preference, you can make it using jujubes, bellflower root (doraji), cinnamon, or black peppercorns instead of ginger.
Do I need to peel the pears?
They are used with the skins on, so soak them in water mixed with three or four tablespoons of vinegar, then rub and rinse before using.
