Kim Dae-seok's Cinnamon Yujacheong

Name: Kim Dae-seok's Cinnamon Yujacheong
Cook time: 60 min
Total time: 60 min
Yield: 10 servings
Cuisine: Korean
Ingredients: yuzu 20 pieces (after preparation, total weight of pulp and peel: 2.7kg); 2x vinegar 1/4 cup (for washing); white sugar 2.16kg (80% of the total weight of prepared yuzu); cinnamon powder 2 tablespoons

Homemade yujacheong made by mixing sugar and cinnamon powder with thinly sliced yuzu peel and minced pulp, then aging it for a rich flavor.

1 hr Difficulty Normal Snacks & desserts

Main ingredients

yuzuvinegarcinnamon powder

Ingredients needed 10 servings

yuzu 20 pieces (after preparation, total weight of pulp and peel: 2.7kg)

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yuzu vinegar cinnamon powder

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Yoon Yi-ryeon's Yuja-Cheong

A preserve made by mixing yuja and sugar in a 1:1 ratio and letting it mature, used in salad dressings and various dishes.

30 minEasySauces & basics

yujasugar

homemadeseasonal cookingsauce

2x vinegar 1/4 cup (for washing)

white sugar 2.16kg (80% of the total weight of prepared yuzu)

cinnamon powder 2 tablespoons

Recipe

Soak yuzu in vinegar water for 10 minutes, then wash thoroughly and dry completely.
Cut yuzu in half horizontally and remove all seeds with a spoon.
Slice the peel thinly and chop the pulp carefully with a knife.
Mix the prepared peel and pulp with sugar and cinnamon powder until well combined.
Age the mixture at room temperature for one day, stirring occasionally, then divide into sterilized jars.

Cooking tips

Cutting the yuzu horizontally makes it much easier to remove the seeds with a spoon.
Avoid blending the pulp in a mixer, as it can make the jam cloudy during storage and aging. Chopping it lightly by hand is the key to clear, smooth results.