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Korean lemon syrup (lemon chung)

Korean Lemon Syrup

Holly Ford
Korean lemon syrup (lemon chung) will quickly transform into hot lemon tea or cold lemonade. Make sure to use sterilized jars. Use 1:1 ratio of lemon and sugar to preserve the syrup for a longer storage.
5 from 4 votes
Prep Time 25 mins
Course Condiment, Sauce
Cuisine Korean


  • 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.


Avoid using a metal utensil to spoon up the syrup. That keeps lemon fresh without altering its taste. Also make sure your jars are fully dried without any moisture before you add the lemon and syrup.  Otherwise the moisture can cause mold.
Keyword canning, canning jar, Korean lemon syrup, lemon, lemon chung, lemon syrup, lemon tea, lemonade
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