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Tangaek — Decoctions · Grains

糗 Gu (구)

Gu is misutgaru: millet or barley steamed, parched, and ground to a powder. The old Korean gloss beside the entry reads jossal misi, millet misi. Stirred into water it served as a summer drink and a ration for the road, exactly as misutgaru still does.

Original, read line by line 東醫寶鑑 · Tangaek — Decoctions vol. 1

  1. 性寒, 味甘, 無毒. 解煩熱, 止渴, 止泄, 實大腸. 《本草》

    Its nature is cold, its taste sweet, and it is non-toxic. It relieves beonyeol (煩熱, vexing heat), stops thirst, stops diarrhoea, and firms the large intestine. 《Boncho (本草)》

    HomiclubGu is flour made by steaming grain, parching it, and grinding it; the old Korean gloss calls it "millet misi." The word misutgaru carries the name forward.

  2. 蒸粟米或麥, 熬磨作之. 《本草》

    It is made by steaming sokmi or barley, parching it, and grinding it. 《Boncho (本草)》

  3. 粳粟米, 五穀中最硬. 得漿水卽易化. 《本草》

    Non-glutinous sokmi is the hardest of the five grains. Given jangsu (漿水, soured grain water) it breaks down easily. 《Boncho (本草)》

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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