Beginner
Korean
Kimchi Jjigae (Kimchi Stew)
Source: Traditional
30 min3420 kcal
Dairy-free🌶️🌶️
Suutei Tsai
Green tea boiled with milk, a spoon of millet and salt instead of sugar, ladled from the pot back into itself to aerate — poured for every guest who comes through the door, all day.
Source
Recipe by Mongolian ger kitchens · 🏺 Traditional · Cooking in a round felt tent with one stove in the middle — mutton, flour, and the white foods made from milk, with almost nothing that has to be bought.
Mongolian · salty milk tea — An ownerless traditional drink, so no cook is credited. The cited article confirms the four components — tea, milk, millet and salt — and the Mongolian origin. Quantities and the twenty-pour instruction are this book's own.
Watch it being made · 3 videos
⏱ 25 min🍽 6 servings🔥 90 kcal🇲🇳 Mongolia
HalalVegetarianNut-free
Steps
Bring the water to the boil, add the tea and the millet and simmer 5 minutes.
Pour in the milk and bring it back to a bare simmer. Do not let it boil over.
Ladle the tea up high and pour it back into the pot. Do this 20 times.
💡 The ladling is not for show. It aerates the tea and stops a skin forming, and Mongolian cooks count the pours.
Add the salt and the butter and stir until the butter melts.
Strain into a thermos or a pot and keep it hot. Serve in small bowls, held in both hands.
Offer it to every visitor. Refusing the first bowl is not done.
💡 Tips
- It is salty, not sweet, and that surprises most first-time drinkers. It is closer to a thin broth than to tea as most of the world drinks it.
- The pot is refilled and reheated all day in a ger. It is not made per cup.
- Millet is optional in cities but standard in the countryside — it thickens the tea slightly and makes it more filling.
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