By eatmundo · July 12, 2026
Same ingredients, elsewhere in the world
5 matchesDishes from other countries' kitchens, made from the same core ingredients as Saenggang-cha (Ginger Tea). The percentage is the share of ingredients the two recipes have in common.
Zenjabil ChayIn Ethiopia · same ingredients· Same technique57%
Cytrynowo-Imbirowy CoolerIn Poland · same ingredients57%
TejIn Ethiopia · same ingredients57%
This warming, spicy tea is a classic Korean remedy for colds and fatigue. It balances the sharp heat of fresh ginger with the mellow sweetness of honey.
According to eatmundo's ingredient comparison, the closest dish to Saenggang-cha from another cuisine is Zenjabil Chay (Ethiopia): the two share 57% of their ingredients.
Ingredients
tick what you already have - the rest goes on your shopping listHow to Make It
- 1
Peel 50g of fresh ginger carefully using the back of a spoon.
- 2
Thinly slice the ginger into discs, ensuring they are uniform for even extraction.
- 3
Place the ginger slices and 1 liter of water into a medium pot.
- 4
Bring the water to a gentle boil over medium-high heat, about 5 minutes.
- 5
Reduce the heat to low and simmer for 40 minutes, letting the water turn a pale amber color.
- 6
Strain the liquid into cups, discarding the ginger solids.
- 7
Stir 3 tablespoons of honey into the warm tea until fully dissolved.
- 8
Garnish with a thin slice of pear and serve while steaming hot.
Frequently Asked Questions
What is Saenggang-cha?
Saenggang-cha is a traditional Korean herbal tea made by steeping ginger in water, often sweetened with honey and garnished with a thin slice of pear. It is typically consumed as a warm beverage, especially during colder months or as a remedy for colds.
Should I peel the ginger before boiling it?
Yes, peel the ginger using a spoon or a vegetable peeler to remove the tough outer skin, which can add a bitter, woody texture to your tea.
How should I cut the ginger and pear for the best flavor extraction?
Slice the ginger into thin rounds to maximize surface area, allowing the natural oils and juices to infuse into the water effectively. The pear is not simmered; simply cut a thin slice of it for garnish.
At what stage should I add the honey?
Add the honey only after you have turned off the heat and the tea has cooled slightly; boiling honey destroys its delicate nutrients and enzymes.
How long should the tea simmer to get the perfect spicy flavor?
Simmer the ginger on low heat for 40 minutes to ensure a deep, concentrated flavor and a warming spicy kick.
