Yuja-cheong (Yuzu Marmalade)
μ μμ²yu-ja-cheong
Fragrant citron preserve for tea and dressings
Yuja-cheong is thinly sliced yuja (yuzu, Citrus junos) preserved in sugar or honey. Stirred into hot water it becomes yuja-cha, Koreaβs classic winter tea, and in the kitchen it is a fragrant shortcut for dressings and sauces.
- Korean name
- μ μμ² (yu-ja-cheong)
- What it is
- Fragrant citron preserve for tea and dressings
- Storage
- Refrigerate after opening and use a clean spoon.
- Substitute
- Orange or lemon marmalade with a little lemon zest, or yuzu juice with honey.
- Recipes
- Used in 29 recipes on coo K food
About yuja
Korean yuja grows mainly along the south coast and is harvested in late autumn. The fruit has thick, intensely aromatic peel and little juice, so the peel is the point β which is why it is preserved whole and sliced rather than juiced.
In cooking
Yuja-cheong makes a bright salad dressing with vinegar, olive oil and a little soy sauce, a glaze for chicken or fish, and a flavoring for pickled radish, mayonnaise and desserts. Many recipes in this collection use it instead of sugar in dressings: it adds sweetness and so much aroma that less salt is needed.
Making your own
Scrub the yuja, slice it thinly, remove the seeds, and mix the slices with an equal weight of sugar or honey. Pack into a sterilized jar and refrigerate; it is ready in about a week.
π§ How to store it
Refrigerate after opening and use a clean spoon.
π Substitutes
Orange or lemon marmalade with a little lemon zest, or yuzu juice with honey.
π Where to buy
Look for it at Korean or pan-Asian grocery stores such as H Mart, or order it online β it keeps well, so it is easy to stock up.
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