korean sweet lemon recipe that will surprise you
Today In this article we are going to take a look at a Korean recipe, with sweet lemons, that will surprise you!
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In Korean cuisine, another staple that has endured the test of time is sweetened fruit preserves.
The addition of sugar to the Korean word for fruits (Cheong) denotes a syrup or preserve.
They are available in a variety of glass jars in Korean supermarkets and some convenience stores.
Lemons, halloumi, and citrons are the most often used types of fruit. However, if you visit a larger Korean market, you may also see the consumption of grapefruits, limes, pomegranates, and raspberries.
Since the great majority of Korean fruits really contain honey, I was interested in learning how to make them myself.
Only two components are required for its production, which is the basic minimum.
You simply need some sugar and an apple.
Other herbs and spices, such as ginger, ginseng, cinnamon sticks, and turmeric powder, may be added to the concoction.
A gram-size food scale is also needed.
As a general guideline, you should use as much sugar as the fruit weighs.
Described below is how I made the tea with lemon and ginseng syrup.
Changing the fruit or sugar may greatly affect the taste.
Begin by STERILIZING the sealed glass jar that will be used.
This strategy will assist in the prevention of mould development.
The jar may be sterilized by placing it in a kettle of boiling water for 10 minutes or by filling it with Heinz distilled white vinegar, swirling it vigorously for one minute, and then washing it with hot water. Do not touch the jar until it has completely air-dried.
I just heard from the Beyond Kimchee Blog that certain store-bought fruits, such as lemons, may have a waxy coating that may contain harmful compounds.
It is extremely advised that the bulk of this waxy coating be removed. You may achieve this by thoroughly washing the fruit with a combination of baking soda and water.
Use coarse sea salt to scrape the lemons again, this time to remove the majority of the shine. It is better to use a new towel to dry them off.
Thinly slice the lemons or other fruit being used.
Additionally, they may be chopped into smaller pieces.
Place the slices in a large bowl along with any liquids remaining on the cutting board.
Don't forget the 1-to-1 rule of thumb! Sugar should be added to the fruit in a gram-for-gram ratio. Gentle mixing is in order.
This will hopefully cause even more liquid to flow from the slices.
Regarding sugar, I picked the dark cane kind.
Using tongs or chopsticks, place the lemon slices into the sterilized glass jar.
Add sugar and any juices remaining in the bowl.
At this time, I decided to add three ginseng extracts from a neighboring convenience store.
Simply season with the herbs and spices of your choice!
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It is OK for some sugar to fall to the bottom of the jar.
Allow the mixture to sit at room temperature for three days so the fruit juices may transform the sugar into a delicious syrup. Daily, for a few minutes, shake the jar or flip it and give it a vigorous bounce to dissolve the sugar.
After three days have gone, you may finally unwind and unwind.
Once the jar has been reopened, store it in the refrigerator.
It is optimal to use it within two months.
According to several other websites, the jar has a one-year shelf life if it has never been opened.
Having the capacity to preserve food for later use is a crucial culinary skill. I hope you test this out quickly! In continuation.
Here is another type of Korean lemon recipe which will makes another special recipe added to your kitchen.
Yuja-cheong, also referred to as yuja citron marmalade, is used to make yuja tea, also referred to as yuzu tea (yujacha,). The traditional yuja-cheong recipe calls for equal parts yuja fruit and sugar or honey.
Easily prepare the tea by dissolving two teaspoons of yuja-cheong in one cup of hot water.
It can also be used to make a delicious honey citron iced tea by combining it with ice and carbonated water. This is an excellent summertime beverage.
The flavor of the tea is bittersweet and sweet, almost sour.
Due to its high levels of vitamin C and citric acid, yuja is a popular Korean herbal remedy for treating the common cold.
Yuja (or yuzu) is a citrus fruit indigenous to the regions of central China and Tibet.
According to this Korean encyclopedia, Korean-grown yuja has a thicker skin and stronger aroma than its Chinese, Japanese, and Japanese-grown counterparts.
Yuja resembles the yellow grapefruit, but its skin is smaller and more bumpy. The taste resembles a combination of lemon, mandarin orange, and grapefruit.
In Korea, yuja is often used to produce yuja-cheong, a kind of marmalade. You may flavor herbal tea, salad dressing (such as yuzu sauce), and pastries with yuja-cheong.
Numerous persons have difficulty locating yuja. Visiting a yuja farm in a nearby state took three hours of travel in each direction for me.
The quickest and most convenient alternative to fresh yuja is to buy a bottle of yuja-cheong from a Korean or Asian store or an online vendor such as Amazon.
You can easily locate it on the tea aisle of any shop.
Clearly, the laborious effort has been accomplished for you.
If you are a DIY enthusiast who has not been able to get yuja fruit, you may always replace Meyer lemon.
(This section describes the contrast between regular and Meyer lemons.)
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It will not be an exact match for the taste of yuja, but it may be used to emulate it.
I had previously prepared this tea using Meyer lemons from my own tree, and it was excellent.
The taste of Meyer lemon tea is milder than that of typical yuja tea.
HOW TO MAKE MARMALADE WITH YUJA AND YUZU
As previously indicated, to begin brewing yuja tea, you must first produce the tea foundation, yuja-cheong (yuja marmalade).
The yuja is first thoroughly cleaned and dried. Before consuming the yuja, you must properly clean its skin.
Numerous persons use baking soda and/or coarse salt for cleaning purposes.
The next step is to slice the yuja fruit correctly.
Vertically slicing the whole fruit thinly and then removing the seeds is a technique that I've seen often.
However, my favorite technique to prepare yuja is by slicing it thinly.
Why? I drink tea for the simple reason that I like it.
After providing a basic overview of the procedure, I will go into further depth.
1.Yuja must be cut diagonally in two.
When a fruit is horizontally rather than vertically cut, I find it much easier to remove the seeds.
2.Using a fork, scrape the yuja to remove any lingering seeds.
Don't forget to search deeply into the pulp, since this is where the bulk of the seeds are located.
3.Cut the yuja into fragments (e.g. four quadrant).
The pulp must be separated from the peel and deposited in a basin. If you need to exert pressure, a teaspoon may enough. Do so over the bowl to collect any liquid that may leak.
(Unlike lemons or oranges, yuja is a somewhat dry citrus variety, so you'll want to minimize waste.)
4.Using a sharp knife, remove the pith from the peel.
It has the consistency of sashimi-grade fish fillets. Delete the whitish mucilage.
After finely slicing the rind of the yuja, it may be removed and set aside.
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Obviously, this process is more time-consuming than how the majority of people would manufacture yuja, but I feel the outcome is greater.
Why? This is due to the very bitter taste of the white pith.
Although I do not mind a minor bitterness in dishes, I found the yuja tea I prepared with the white pith still intact to be quite bitter and hence unappealing.
If you are as picky as I am and cannot stand bitter tea, you should remove the white pith from the yuja using one of the ways described above.
CANDY AND OTHER SWEETENERS
As previously stated, yuja-cheong is customarily produced with a ratio of 1:1:1 of yuja, sugar, and honey.
It took me five or six attempts to decide on white sugar as my favourite sweetener, but I now find that I like it above all others (e.g. raw sugar, honey or coconut sugar).
Raw sugar is my second-favorite sweetener.
This surprised me since I like to use only natural sweeteners and minimize my use of processed sugar wherever feasible.
White sugar was effective since it did not hide the citron flavor. In addition, the tea that I poured was the ideal colour of brown.
For some, honey may be a better alternative than sugar.
Unfortunately, the sweetness and perfume of honey are so potent that they may mask the citron's authentic flavor and aroma.
Proceed if you don't care about any of these things.
Even half sugar and half honey may be plenty.
Or by adjusting the percentage. Unfortunately, I lacked sufficient yuja to test all of these versions.
Also, when searching for "healthy sugar," I discovered coconut sugar, which has been praised for its health benefits on several health sites.
Unfortunately, I discovered that coconut sugar was the poorest substitute for sugar or honey in this tea recipe.
It tasted medicinal, like a placebo. In other words, do you now comprehend?
If you used a different sweetener in this recipe, please leave a comment explaining what you used and how it performed.
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Okay, here's the recipe.
YUJA-CHEONG'S MAKE-AT-HOME COMPONENTS (CITRON MARMALADE)
- yuja (yuzu) fruit (240 grams)
- 240 grams (8.4 oz) of refined white sugar (or your choice of sweetener)
The fruit-to-sugar ratio is 1:1.
All of the aforementioned items should fit inside a single 490ml (16 oz) ball mason preserving jar (wide mouth).
There is plenty for 10 to 15 servings.
YUJA-CHEONG RECIPE
- A glass jar that is empty may be disinfected by putting it in hot water.
- Obtain some running water and thoroughly rinse the yuja fruit. You may scrub the yuja with baking soda or coarse salt for exfoliating reasons. Utilize paper towels in order to dry the yuja.
- Yuja must be stripped of its rind, pulp, juice, pith, and seeds.
- Do not consume the pith or seeds. Slice the yuja rind into similarly sized, thin pieces.
- Refer to "Tips for Preparing Yuja for Marmalade" for clarity on this part of the procedure.
- Without the peel, thoroughly mix the yuja meat and juice until smooth.
- (Depending on how much yuja-cheong you're making, you may need to substitute a hand blender.)
- In a separate container, mix the yuja and sugar.
- After sterilizing a jar, the yuja rind slices and sugar syrup may be added.
- Use a fresh teaspoon for mixing.
- Place the lid on the jar and let the sugar to dissolve at room temperature.
- Depending on how much sugar is present, it may take several days to dissolve all of it.
- The yuja-cheong must be stirred daily with a clean teaspoon during this time.
- Place the jar in the refrigerator until it is time to use it.
- As time passes, the taste of the marmalade intensifies.
- The first two weeks of brewing provide the greatest results, while the third week produces a more subtle bitterness.
korean sweet lemon candy
Ingredients
YUJA-CHEONG INGREDIENTS (CITRON MARMALADE)
2.4 kilograms (8.4 ounces) of yuzu (yuja) fruit
240 grams (8.4 ounces) of white sugar (or your preferred sweetener)
YUJA TEA COMPOSITION (YUZU TEA)
2–3 milliliters of yuja-cheong (citron marmalade)
1/2 liter juice (hot or cold)
Instructions
YUJA-CHEONG RECIPE
A glass jar that is empty may be disinfected by putting it in hot water.
Obtain some running water and thoroughly rinse the yuja fruit.
You may scrub the yuja with baking soda or coarse salt for exfoliating reasons.
Utilize paper towels in order to dry the yuja.
Remove the yuja's peel, pulp, juice, pith, and seeds before preparing it.
Do not consume the pith or seeds. Slice the yuja rind into similarly sized, thin pieces.
Refer to "Tips for Preparing Yuja for Marmalade" for clarity on this part of the procedure.
Without the peel, thoroughly mix the yuja meat and juice until smooth.
(Depending on how much yuja-cheong you're making, you may need to substitute a hand blender.)
In a clean bowl, combine sugar with yuja purée. After sterilizing a jar, the yuja rind slices and sugar syrup may be added.
Use a fresh teaspoon for mixing.
Place the lid on the jar and let the sugar to dissolve at room temperature.
Depending on how much sugar is present, it may take several days to dissolve all of it.
The yuja-cheong must be stirred daily with a clean teaspoon during this time.
Place the jar in the refrigerator until it is time to use it.
As time passes, the taste of the marmalade intensifies.
The first two weeks of brewing provide the greatest results, while the third week produces a more subtle bitterness.
PREPARE YOUR OWN YUJA TEA (KOREAN CITRON TEA)
Mix a few tablespoons of yuja-cheong (yuja marmalade) with a cup of hot water, then consume.
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