Barley
Barley (보리, 大麥) is recorded in the Donguibogam as a qi-tonifying food herb. Its nature is warm (some sources: slightly cold) and its taste salty, associated with the Spleen, Stomach meridians. Traditional uses recorded in the text include benefits qi, harmonizes digestion, tonifies deficiency, stops diarrhea. Caution: A mild staple grain; the classics note it is more warming than wheat.
Overview
Barley is still eaten across Korea today as bori-bap (barley rice) and bori-cha (roasted barley tea), and the Donguibogam already records it as a food that benefits qi, harmonizes digestion, and — taken long-term — makes the body strong and the complexion healthy.
In the Donguibogam
寶鑑
Traditional uses recorded in the Donguibogam
- Benefits qi, harmonizes digestion
- Tonifies deficiency
- Stops diarrhea
- Strengthens the five viscera
Traditional applications recorded in the classical text
- General qi deficiency and fatigue
- Loose stool
- Everyday digestive maintenance
Traditional preparation
Eaten as barley rice, roasted barley tea, or porridge; malted barley (barley sprout) used separately in classical digestive formulas.
This describes traditional preparation recorded in the classics, not a recommendation for use today. DonguiHub does not provide dosage guidance — consult a qualified professional before using any herb.
Cautions
Frequently asked questions
Is this the same barley used for bori-cha (barley tea)?
Yes — the same grain, and the Donguibogam already records it as a qi-benefiting, digestion-harmonizing food eaten long-term for a strong, glossy body.
What is barley malt (yeotgireum) used for?
The Donguibogam records malted barley as a separate item used in classical digestive formulas, stronger in warming action than raw barley — the same principle behind using barley malt as a natural digestive aid today.
Sources
- 『동의보감』 탕액편, 허준, 1613 (원문) — 한문 원문
- 한의학고전DB (mediclassics.kr) — 원문 및 국역 자료 참조