[Young Miller] Traditional Old-Style Misugaru

100% Korea-Grown Grains, No Sugar [Young Miller] Traditional Old-Style Misugaru This is Young Millers' tribute to the misugaru Grandma used to make — floating ice cubes in a big bowl, stirred up sweet, just for you, on a summer afternoon. This honors that taste: 100% Korea-grown grains, nothing added, no sugar. Most misugaru is made by pan-roasting the grains from the outside in, which can scorch the surface before the center is evenly cooked. Young Millers takes a different approach. Using a specialized pressure-roasting method, they steam and roast each grain evenly—inside and out—in a single pass. This creates a smooth, gentle texture without any heaviness. The result is a deeper, rounder flavor that tastes distinctly nutty, balanced, and true to the grains. So what's this Traditional Old-Style Misguaru made of? Full Ingredients List: Barley 60%, black soybean (seoritae) 10%, white soybean (baektae) 10%, brown rice 10%, glutinous rice 10% — all Korea-grown. To prepare: Stir 5 heaping scoops (25g) into 200ml of milk or soy milk. You can add a touch of honey, if preferred. To keep: Store sealed in a cool, dry place; refrigerate through the humid summer months. In Korea, many people like to make a cup of misugaru in the morning (as a meal replacement for breakfast).