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Yuja-cheong (유자청; 柚子淸, [juː.dʑa.tɕʰʌŋ]), also called "yuja marmalade", is a marmalade-like cheong made by sugaring peeled, depulped, and thinly sliced yuja (Citrus junos). It is used as a tea base for yuja-cha (yuja tea), as a honey-or-sugar-substitute in cooking, and as a condiment.
Yuja-cha (Korean: 유자차) or yuja tea is a traditional Korean tea made by mixing hot water with yuja-cheong (yuja marmalade). [1] Yuja tea is popular throughout Korea, especially in the winter. [2] This tea is created by curing yuja into a sweet, thick, pulpy syrup. [3] It does not contain caffeine. [2]
The marmalade, or yuja-cheong, is mixed with hot water to make a comforting tea. Because the whole yuja fruit—the flesh and peel—is preserved, yuja tea is packed with essential oils, which ...
In Korean cuisine, yuja is most commonly used to make yuja-cheong (유자청, yuja marmalade) and yuja tea. Yuja-cheong can be made by sugaring peeled, depulped, and thinly sliced yuja, and yuja-cha, yuja tea, can be made by mixing hot water with yuja-cheong. [2] Yuja-hwachae (유자화채, yuja punch), a variety of hwachae (fruit punch), is ...
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Yuja-cheong (preserved yuja) Cheong is a name for various sweetened foods in the form of syrups, marmalades, and fruit preserves in Korean cuisine. It is used as a tea base, as a honey-or-sugar substitute in cooking, and as a condiment.
Cheong – various sweetened Korean foods in the form of syrups, marmalades, and fruit preserves; Chocolate spread [7] Gianduja; Nutella – a popular brand of sweetened hazelnut cocoa spread; Nutkao; Citadel spread – paste made of peanut butter, oil, sugar, and milk powder; Clotted cream [8] Coconut jam - a general term for coconut-based ...
chrysanthemum pancake (gukhwajeon, 국화전, 菊花煎), fish roe (eo-ran, 어란, 魚卵), honey citron tea (yuja-cheong, 유자청, 柚子淸) Dongji (동지, 冬至) Winter Solstice: Rites to dispel bad spirits. Around December 22 in the solar calendar: red bean porridge with rice dumplings (patjuk, 팥죽) Seot-dal Geum-eum (섣달그믐)