Tangaek — Decoctions · Grains
靑顆麥 Cheonggwamaek (청과맥)
Cheonggwamaek is naked barley, whose hull falls away from the grain instead of clinging to it; in Korean it is ssalbori. It is the barley cooked into boribap and roasted for boricha. The Dongui Bogam says its nature and taste match common barley and records the alternate name hwanggwa, yellow grain.
Original, read line by line 東醫寶鑑 · Tangaek — Decoctions vol. 1
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性味與大麥同. 天生皮肉相離也.
Its nature and taste are the same as barley's. By nature its husk and kernel come apart.
HomiclubCheonggwamaek is naked barley, ssal-bori. Its hull does not adhere to the kernel and comes away easily in milling; this is the barley usually mixed into rice.
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色黃, 故亦謂之黃顆. 《本草》
Its colour is yellow, so it is also called hwanggwa (黃顆, yellow grain). 《Boncho (本草)》
Grains — more entries
This is a cultural and historical record from a classical text, not a claim about any food’s effects. Nothing here is a health supplement or intended to prevent or treat disease. Consult a medical professional about health concerns. · Text: Korean Medicine Classics DB · Reading: Homiclub