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4 jars of Korean green tangerine syrup waiting to mature after 1 week
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5 from 1 vote

Korean green tangerine syrup recipe (chung gyul cheong)

Pesticide free green tangerines + sugar + 1 week = delicious syrup
Prep Time15 mins
Cook Time7 d
Total Time7 d 15 mins
Course: Dessert, Drinks, Salad
Cuisine: korean
Author: Zen

Equipment

  • Sterilised glass jars
  • Sterilised wooden spoon
  • Large pot or bowl
  • Cutting board and knife

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

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!