Baesuk (Korean Pear Tea): A Warm Drink for Cold Season

🍐 The Pears After Chuseok

                            A ceramic bowl of warm baesuk with soft pear pieces, jujubes and ginger slices on a wooden table

When I lived in Korea, baesuk (λ°°μˆ™) was a cold-season drink in our house. We made it often when someone caught a cold. We also made it as the weather turned from autumn to winter. 

After Chuseok, we always had many pears left. My mother used them to make baesuk. (Maybe only our house did this!)

There was no blender in those days. My mother cut the pears into small pieces and stirred, and stirred, and stirred.

I ate it happily. I really loved it.

Now I live in Adelaide, where spring is just arriving. But Chuseok has just passed in Korea, and it made me think of baesuk. So today I want to share it with you.

🌿 What Is Baesuk?

Baesuk (λ°°μˆ™) is a traditional Korean warm drink made with Korean pear, ginger, jujube, and sometimes whole black peppercorns. The name comes from bae (λ°°, pear) and suk (μˆ™, cooked).

It is sweet, soft, and gentle. Some versions are served as a warm drink with soft pear pieces. Others are cooked until the pear becomes very tender, and you eat the fruit with a spoon.

In Korea, it is a classic drink for the cold season.

πŸ‚ What Is Baesuk Known For?

Here is what Korean pear and baesuk are traditionally known for.

Cold season comfort. Baesuk is traditionally made when someone has a cold or a scratchy throat. Many Korean families make it as a warm, soothing drink.

Warmth. Ginger adds a gentle spicy warmth. Many people enjoy it on a cold day.

Hydration and gentle sweetness. Korean pear is juicy and mild. It makes a drink that feels easy on the body.

I cannot tell you baesuk will prevent or cure a cold. It is a warm drink, not a medicine. If you feel unwell, please see a doctor.

πŸ«– How to Make Baesuk

This is a traditional-style recipe. It is not my mother's exact recipe. I do not remember what she put in it.

Ingredients (about 4 servings)

  • 1 large Korean pear (or 2 Asian pears)
  • 1 piece of fresh ginger (about 20 g), sliced
  • 4 to 5 dried jujubes
  • 3 to 4 cups of water
  • Honey or rock sugar, to taste
  • A few whole black peppercorns (optional)

Steps

  1. Wash the pear. Peel it and cut it into bite-size pieces. Remove the core.
  2. Put the water, ginger, and jujubes in a pot. Bring to a boil.
  3. Turn the heat to low. Simmer for 15 minutes.
  4. Add the pear. Simmer for another 15 to 20 minutes, until the pear is soft.
  5. Stir gently from time to time.
  6. Add honey or rock sugar to taste.
  7. Serve warm, with the pear pieces in the bowl.

                                    A heavy pot of baesuk simmering with chopped Korean pear, ginger slices and dried jujubes

πŸ•°️ Then and Now: The Stirring

When I was a child, my mother cut the pears into small pieces and stirred by hand for a long time. There was no blender.

When I made it for my two children, it took so much work. So I ordered pear juice instead. Both of my children drank it.

Now I think about how to make it easier:

  • Cut the pear into small pieces so it softens faster.
  • Use a heavy pot so it does not stick.
  • Make a small batch first.
  • Or use a blender to make it smooth (my suggestion for busy days).

Pear juice is also a fine shortcut. I did that myself.

⚠️ Who Should Be Careful?

  • If you have diabetes or watch your sugar, use less honey or sugar. Pears are naturally sweet.
  • Ginger may affect some medicines, such as blood thinners. Please ask your doctor.
  • If you are pregnant or breastfeeding, please check with your doctor first.
  • Honey is not for babies under 1 year old.

Medical disclaimer: This post is for general information only. It is not medical advice. Baesuk is not a treatment for colds or any disease. If you feel unwell, please see a doctor.

πŸ›’ Where to Buy Korean Pears

Korean pears (also called Asian pears or nashi pears) are most plentiful in autumn. In Adelaide, you may find Asian pears at Korean grocers near Chinatown, such as Happy Mart and Family Mart, or at some supermarkets, but stock depends on the season.

Choose pears that feel heavy, firm, and smooth. You can also find fresh ginger and dried jujubes at the same grocers.

πŸ’¬ Final Thoughts

Baesuk is a cold-season drink in Korea, but you can enjoy it any time you want something warm and gentle. Here in Adelaide, it still suits a cool spring evening.

I remember my mother cutting the pears and stirring for so long after Chuseok. I ate it gladly. When I made it for my children, it was harder than I thought, so I used pear juice.

Baesuk is simple, warm, and sweet. A smaller batch and a little patience are all you need.

🎬 Watch the Short on YouTube

If you want to explore more Korean teas, try these: 

Want more videos like this? Follow my channel! πŸ‘‰ https://www.youtube.com/@JeongmisSipandSpoon

Comments

Post a Comment

Popular posts from this blog

What My Grandmother Meant About Ginseng Tea

Image
Meet Insam-cha (인삼차): one of Korea’s best-known wellness teas. With its earthy, gently bitter flavor and centuries-old healing tradition, it’s a deeply comforting cup when you want to look after yourself.                                   🍡 A Personal Note: The Root I Hated    When I was a child, my mother once put a piece of ginseng root in my mouth and told me it was good for my body. I hated it. It was far too bitter. I didn't understand then why anyone would eat something like that on purpose. Ginseng is often seen as something you take for your body, not for the pleasure of the taste, and that is exactly how my mother saw it. A cup of ginseng tea, especially with a little honey, is a much gentler way to meet that bitterness. πŸ“œ What is Insam-cha and Why is it Iconic? Known in Korea as the “root of life,” ginseng is much more than a beverage; it is a traditional herbal remedy.  Kor...
Read more

Korean Chrysanthemum Tea (Gukhwa-cha) Benefits & Recipe

Image
Korean Chrysanthemum Tea (Gukhwa-cha) Benefits & Recipe Pour hot water over a few dried chrysanthemum flowers, and for a moment, nothing happens. Then, slowly, the shriveled petals begin to unfurl — like watching a flower bloom in fast motion, right there in your cup. The water turns a soft golden yellow. It's one of those small, quiet moments that makes you stop scrolling and just watch. That's gukhwa-cha (κ΅­ν™”μ°¨) — and it's been doing exactly this in Korean households for centuries. What Is Gukhwa-cha? Gukhwa-cha (κ΅­ν™”μ°¨) is a traditional Korean tea made from dried chrysanthemum flowers. "Gukhwa" (κ΅­ν™”) means chrysanthemum. "Cha" (μ°¨) means tea. It's light, floral, and golden yellow in color. Koreans have been drinking it for centuries — especially to calm the mind and protect the eyes. What Does It Taste Like? Light. Floral. Slightly sweet. Very gentle. It's not bitter at all. Think of it like a soft, flowery breeze in a cup. Some people compa...
Read more

Mogwa-cha: The Tea That Starts With a Smell, Not a Sip

Image
The first time I noticed mogwa, I didn't taste it. I smelled it. Every autumn, my grandmother would choose one perfect mogwa fruit from the market — always the bumpiest, most lopsided one, because she swore those were the most fragrant. She'd slice it thin, layer it with sugar, and let it sit for weeks until it turned into a jar of glistening, amber syrup. That jar would sit quietly in the kitchen for months, waiting. It was my mother who knew exactly when to use it. The moment one of us started coughing, she'd go straight for grandmother's jar, spoon some of that syrup into a mug, and pour hot water over it. She'd hand it over without saying much — just a steaming cup and a look that said Drink this, you'll feel better. Somehow, it always felt like comfort before the tea even touched my lips. 🍯 Two generations, one jar: my grandmother made it, my mother knew when it was needed. Only years later did I learn that fruit was mogwa — and that its scent and its syru...
Read more