Dried jujube is an essential ingredient in many traditional recipes and is particularly popular as a tea (known as daechucha in Korea). It is widely used in soups or it can be candied or used to make jujube syrup. In baking, dried jujube can be used in place of raisins, sultanas and dates in many recipes.
To make refreshing jujube tea or daechucha (consumed hot or cold) place 100g of roughly-chopped dried jujube in a saucepan for each 1L of water. Bring to the boil then simmer (with lid on) for 30 minutes. Enjoy the tea hot or let cool, drain through a sieve and store in the fridge.
Hint: Fresh ginger complements this recipe beautifully – just add a slice to the saucepan along with the jujubes before boiling. Kids love it chilled!