Korean syrup

Lemon Syrup a.k.a. Cheong: the Korean pantry staple that concentrates the sunshine-y essence of lemons in a simple, honey-like syrup.

This blueberry cheong (syrup) is made using a Korean method that turns sugar into fruit syrup. No cooking required, which makes a fresh tasting syrup!

Versatile Lemon Syrup (Korean Lemon Chung) - Beyond Kimchee

Lemon Syrup (Korean Lemon Cheong)

This apple-lemon cheong (Korean-style fruit syrup) is SUPER tasty! You can use it as a sweetener in desserts, savory dishes, salad dressings, and drinks- including cocktails!

Mulyeot (물엿), also known as Corn Syrup, is primarily used as both a sweetener and thickener but also provides a nice shiny glaze to the dish.

How to make your own Korean green tangerine syrup in 1 week: it's an easy yet perfect condiment for tisane, cocktails and salads!

Today's recipe is a Korean cooking ingredient I've been using a long time, rice syrup (Ssal-jocheong: 쌀조청). You can find in a Korean grocery store or even online but some of my readers who don't have access have asked me how to make this. And even if you can easily get it in the store, the taste...

601 likes, 23 comments. “How to make delicious Korean Lemon Cheong... only two ingredients required... lemons and sugar.”