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 various dishes.
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.
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?
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.
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.
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.
Let them 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. You canto store them in a dark and cool place for up to one year. Once opened, store in the fridge.
When lemons are plentiful, make them into syrup. You will find many use for it. 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!
Korean Lemon Syrup
- 500 g lemon
- 500 g granulated sugar
- baking soda
- 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, remove all the seeds inside.
- Mix lemon slices with sugar in a large mixing bowl. Pour the lemon and the sugary syrup in a airtight glass jar(s). 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.