Yuja-Cheong

In Korea, people have long made something called “cheong.”

It is used in cooking instead of sugar, or mixed with water to make tea.

Cheong is made by combining fruit (or other ingredients) with sugar and letting it mature over time.

Because no heat is applied, the natural aroma of the ingredients is well preserved.

As time passes, the osmotic pressure of the sugar draws out the fruit’s moisture and fragrance, allowing the aroma to infuse into the syrup.

The result is a richly scented, fruit-forward syrup.

The most representative examples are maesil-cheong (plum cheong) and yuja-cheong.

Maesil-cheong is often used in cooking as a refined substitute for sugar, adding a deeper and more elegant sweetness.

Yuja-cheong, on the other hand, is rarely used in cooking and is mostly enjoyed as a tea, mixed with warm water.

T = Tablespoon

t = teaspoon

Ingredients

Scrub the yuja thoroughly with coarse salt (to remove wax and pesticide residue).
Cut the fruit in a cross shape and separate the peel and flesh (the cross cut makes the peel easier and prettier to julienne later).
Separate the flesh and the seeds.
Blend the flesh in a mixer.
Strain it through a sieve to obtain yuja juice.
Weigh the juice and the peel, and prepare the same weight of sugar.
Thinly julienne the peel.
In a mixing bowl, combine the sugar, sliced peel, and yuja juice.
Transfer the mixture into a clean jar.
Store at room temperature for 2 days, then refrigerate.
After about 2 weeks, the yuja-cheong is ready to enjoy.

Notes

If seeds are included, the cheong will become much more bitter.
Over time, the osmotic effect of sugar draws the aroma from the peel into the syrup.
In Korea, yuja-cheong is most commonly enjoyed as tea. (hot water with yuja-cheong)
Mix a suitable amount with hot water and drink it warm—especially comforting in winter.

Score : 8/10