Fresh lemons are preserved with sugar, this Korean lemon syrup (lemon chung) is very versatile to transform into a hot lemon tea or a cold glass of lemonade quickly. You can also use this syrup to create savory dishes.
Korean lemon syrup (레몬청, lemon chung) is one of the essential condiments in Korean kitchen. We use it to make hot lemon tea, cold lemonade, and lemon sauce for a lemon chicken recipe.
Why Korean Lemon Syrup
1. Good Cold Remedy
Are you suffering with a mean cold and need something to sooth your throat? No problem! You can make a glass of hot lemon tea in no time with this Korean lemon syrup. Just add some hot water. A couple of sliced ginger can add the best soothing comfort you need.
2. Refreshing Lemonade
Thirsty? Make a glass of cold refreshing lemonade with this Korean lemon syrup. Carbonated water or plain ice water is all you need. It only takes 10 seconds to whip up the cool refreshing lemonade. How simple is that?
3. Long Shelf Life
One great thing about Korean lemon syrup is that it has a long shelf life. You can store this syrup up to a year in a pantry as long as it is dark and cool.
What You’ll Need
- canning jars – need to sterilize
- granulated sugar
- baking soda – to clean
- salt – to clean
Sterilize Glass Jars
Korean lemon syrup is super easy to make. All you need is lemon and sugar, that’s all! However, the lemon needs to be cleaned properly before you add the sugar. You will also sterilize the glass containers as well.
Sterilize the glass jars in boiling water and let them dry.
Clean Lemon Properly
Most lemons sold in the markets have waxy coating on the surface. They might have been exposed to the pesticide as well. You will need to remove that.
Wash the lemons and scrub them with baking soda. That will remove any chemical residues on the skin.
Then, scrub them with coarse salt to remove the waxy coating outside.
Rinse with water and wipe dry with a clean towel. Your lemons are squeaky clean now. Time to preserve these beautiful lemons.
How to make Korean Lemon Syrup
Slice the lemons very thinly. You MUST remove the seeds. Lemon seeds cause the syrup with the bitter aftertaste no matter how much sugar you add.
Add the sugar. Use an equal amount of sugar to the lemon. If you use 2 pounds of lemon, you will need 2 pounds of sugar. 1 : 1 ratio!
Mix lemon slices with sugar, and pack them in glass jars.
Pour all the remaining sugar syrup, too.
How to Store Korean Lemon Syrup Properly
- Let the lemon syrup sit in a cool room temperature for 3 full days. You will see sugar sitting on the bottom of the jars.
- Turn the jars upside down everyday to evenly distribute the sugar.
- Store them in a cool and dark place for up to one year.
- Once opened, store the syrup in the fridge. It will last up to 2 months.
Korean lemon Syrup Usage
- Lemon tea: Put a few slices of lemon and some syrup in a tea cup or mug, pour hot water. Adjust the amount of lemon and syrup according to your taste.
- Lemonade: Put lemons slices and syrup in a tall glass. Add ice if desired. Pour cold water or carbonated water and stir.
- Cold remedy: Add 1-2 thin slices of fresh ginger (and sliced dried jujube, optional) along with lemon and syrup in a cup. Pour boiling water and let them steep for 1-2 minutes.
- Savory dishes: You can use Korean lemon syrup to create any dishes that requires sweet and lemony flavor such as lemon chicken or lemon salad dressing.
I made very simple lemon chicken with my Korean lemon syrup, and it was delicious. My whole family loved it. I will post the recipe next time. Until then, Hasta la vista!
More Lemon Recipes
Korean Lemon Syrup
- 500 g lemon
- 500 g granulated sugar
- baking soda to clean
- salt to clean
- Sterilize canning jars in hot water and let them cool.
- Wash lemons in cold water. Scrub with baking soda, rinse. Scrub with salt to remove the waxy coating. Rinse well and towel dry completely.
- Slice the lemons thinly, pick out all the seeds.
- Mix lemon slices with sugar in a large mixing bowl. Pour the lemon and the sugary syrup in airtight glass jars.
- Let them sit on a room temperature for 3 days, turning upside down everyday to evenly distribute the sugar. Store the jars in a dark and cool place. Refrigerate the syrup once the jar is opened.