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Yoon Yi-ryeon's Yuja-Cheong | 모두의 레시피

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Yoon Yi-ryeon's Yuja-Cheong

Yoon Yi-ryeon's Yuja-Cheong

Name: Yoon Yi-ryeon's Yuja-Cheong
Cook time: 30 min
Total time: 30 min
Yield: 10 servings
Cuisine: Korean
Ingredients: 10 yuja (1.2kg); 1.2kg raw sugar (1:1 ratio to yuja weight)

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 min Difficulty Easy Sauces & basics

Main ingredients

yujasugar

Ingredients needed 10 servings

10 yuja (1.2kg)

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1.2kg raw sugar (1:1 ratio to yuja weight)

Recipe

Wash the yuja thoroughly using vinegar or baking powder.
Halve the yuja, remove the seeds, and slice thinly.
Add sugar to the sliced yuja and mix gently.
Pack into a jar, press down firmly, and top with a layer of sugar.
In winter, leave outside to mature; when spring arrives, store in the refrigerator.

Wash the yuja, remove the seeds, and slice thinly.
Mix with an equal amount of sugar, then pack into a jar.
In winter, mature outdoors; from spring onward, refrigerate.

Cooking tips

Using vinegar or baking powder helps clean the bumpy texture of the yuja peel thoroughly.
In winter, leaving it outdoors allows natural maturation; once the weather warms up, store it in the refrigerator.

Recommended for

Those who want to enjoy warm yuja tea at home.
Those who want to preserve seasonal yuja for long-term use.
Those who want homemade yuja-cheong for drinks and sauces.

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Yoon Yi-ryeon's Yuja-Cheong

Main ingredients 🥩

Tags 🏷️

Ingredients needed 🛒10 servings