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Korean Citron Tea

groups2 servingsspeedEasycountertopsPrep: 15 minsskilletCook: 4320 minsscheduleTotal: 4335 minsoutdoor_grillNo-cook

Recipe details are AI-generated from the video and may contain errors — for reference only.

skilletInstruction

8 Steps Total
01
Preparation
00:00:06
  • Put 660g of yuja into a large bowl and pour in water
  • Add 2 tablespoons of baking soda
  • Thoroughly rub the skin of each yuja by hand to remove wax
  • Rinse the yuja with water and take them out
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Watch out

The skin must be thoroughly scrubbed and washed, otherwise residual wax will be brought into the tea and affect the taste.

Ingredients:yuja (660 g)baking soda (2 tbsp)
Tools:bowl
02
Preparation
00:00:36
warningStay safe

When cutting fruit with a sharp tool, fingers must be curled inward and press the ingredients firmly, otherwise a slip can cut your fingers.

  • Cut each 660g of yuja in half on the cutting board with a knife
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Watch out

Hold the citron firmly when cutting, otherwise the knife may easily slip and cut the fingers.

Ingredients:yuja
Tools:kitchen knifecutting board
03
Preparation
00:00:50
  • Use a wooden spoon to completely scoop out the seeds from the center of the halved yuja and put them into a white plate until all yuja seeds are completely removed
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Watch out

All seeds must be picked out, otherwise the brewed tea will have a bitter taste.

Ingredients:yuja
Tools:wooden spoon
04
Preparation
00:01:08
warningStay safe

When shredding, the knife is sharp, fingers must press the ingredients tightly and keep a safe distance from the blade.

  • Cut the seeded yuja halves into thin slices first, then into uniform thin strips
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Watch out

Cut into strips as thinly and evenly as possible, otherwise sugar will not fully penetrate into the peel during marination.

Ingredients:yuja
Tools:kitchen knifecutting board
05
Active Cooking
00:01:26
  • Put the shredded yuja into a stainless steel bowl
  • Add 660g of white sugar
  • Thoroughly mix the sugar and shredded yuja with a spatula until the sugar and yuja strips are completely combined
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Watch out

Must be thoroughly mixed, otherwise yuja strips not coated with sugar will easily spoil and mold during room temperature storage.

Ingredients:yujasugar (660 g)
Tools:spatulastainless steel bowl
06
Active Cooking
00:01:50
  • Use a spatula to put the mixed yuja preserves into a cleaned glass jar
  • Add another 50g of white sugar to completely cover the surface
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Watch out

The surface must be covered with a thick layer of sugar, otherwise the yuja strips exposed to air will oxidize and spoil.

Ingredients:sugar (50 g)
Tools:glass jarwooden spoon
07
Waiting Time
00:02:25
  • Store at room temperature for two to three days until all sugar dissolves and yuja strips become translucent after 2-3 days
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Watch out

Must be kept in a cool and dry place during storage, avoid direct sunlight to prevent fermentation and spoilage.

08
Active Cooking
00:02:31
warningStay safe

When handling freshly boiled hot water, you must hold the teapot carefully to avoid splashing boiling water and causing severe burns.

  • Use a wooden spoon to take an appropriate amount of pickled citron tea and put it into a glass cup
  • Add 250 ml of hot water
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Watch out

The water temperature should not be too boiling when brewing, so as not to destroy the vitamin C nutrients in yuja.

Ingredients:hot water (250 ml)
Tools:teapotglass cup

groceryAll Ingredients

yuja660 g
baking soda2 tbsp
sugar710 g
hot water250 ml

blenderAll Tools Needed

bowlkitchen knifecutting boardwooden spoonspatulastainless steel bowlglass jarteapotglass cup