Korean green tangerine syrup recipe (chung gyul cheong)

Name: Korean green tangerine syrup recipe (chung gyul cheong)
Prep time: 15 min
Cook time: 7 d
Total time: 7 d 15 min
Yield: 1 serving
Ingredients: 1 kg Korean green tangerines; 1 kg sugar

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5.0

6 reviews

Excellent

Prep Time
15 mins
Cook Time
7 d
Total Time
7 d 15 mins
Course
Dessert, Salad, Drinks
Cuisine
Korean

Korean green tangerine syrup recipe (chung gyul cheong)

Uri Fletcher

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Pesticide free green tangerines + sugar + 1 week = delicious syrup

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Ingredients

1 kg Korean green tangerines Korean tangerines have thinner skin- you're using the entire fruit here which is why these work best. Also, since you're eating the skin, try to get pesticide-free/ organic produce!
1 kg sugar My tangerines came with xylitol sugar but you can use regular sugar too. Basically the fruit and sugar are in a 1:1 ratio

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Instructions

Sterilise the glass jars by pouring boiling water into them. You may want to prepare your glass jars by using hot (but not boiling) water first- this helps to prevent accidents in which the glass jars shatter! Dry the jars completely.
Clean the green tangerines. I like to soak my fruits in baking soda for 5 minutes (to remove any pesticide residue) before rinsing, scrubbing with salt, and then rinsing well again. Remove any stems that may be on the fruit and dry the fruit well.
Slice thinly and mix the fruits with ⅔ of the sugar in a large bowl.
Once the sugar has dissolved, transfer to the sterilised glass jars before topping with the remaining ⅓ of the sugar.
Leave at room temperature for a week before transferring the jar to the fridge. I open my jars every day to allow any gas out- you'd be surprised how quickly the syrup starts fizzing! Mine exploded (when I opened it- the jar was super full) after only a few hours!
According to sogoodk, the syrup should last for 1 year if refrigerated. Use for drinks, salad dressing etc, making sure to scoop only with a wooden spoon.

Notes

Sogoodk specifies that the syrup should only be scooped using a wooden spoon, as a metal spoon may cause the cheong to spoil. I wonder if this means we shouldn't use a metal bowl to mix the fruit and sugar? The only bowl I had that was large enough was my metal baking bowl, so I used that, and I've had the cheong several times with no issues. Will keep you guys updated!