Ever found yourself drooling over beautiful jars of syrupy fruit and secretly thinking, okay, but HOW? How to Make Strawberry Cheong Recipe turns those impossible-looking Korean fruit syrups into something anyone can handle at home—even if your kitchen’s more “cozy rental” than “five-star restaurant.” If you’re the kind of person who panics at the thought of canning or getting too science-y, trust me, you can pull this off. Plus, if you’re already a fan of fruit stuff like the jam in this strawberry freezer jam recipe or wanna get fancier than beef tagine, hang tight. There’s something kinda magical about that juicy cheong syrup and how simple it is. Let’s promise: your toast and drinks? Leveling up starts here.
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Strawberry Cheong
- Total Time: 2920 minutes
- Yield: 1 jar 1x
- Diet: Vegan
Description
A chunky Korean syrup made from fresh strawberries and sugar, perfect for drinks, ice cream, and yogurt.
Ingredients
- 500g fresh strawberries (organic recommended)
- 500g white sugar
- Sterilized glass jar
- Optional: a squeeze of lemon juice
Instructions
- Wash and dry the strawberries thoroughly.
- Slice or quarter the strawberries and place them in a bowl.
- Layer the strawberries and sugar in the jar, ending with sugar on top.
- Seal the jar and shake gently to coat the fruit.
- Let the jar sit on the counter for a day, then move to the fridge for a couple of weeks, shaking occasionally.
- Watch as the strawberries shrink and syrup fills the jar. Enjoy!
Notes
The strawberries can be used after making the cheong; they’re delicious on their own or as a topping.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Condiment
- Method: No Cooking
- Cuisine: Korean
Nutrition
- Serving Size: 1 tablespoon
- Calories: 100
- Sugar: 20g
- Sodium: 0mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 0g
- Cholesterol: 0mg
Why You’ll Love This Recipe
Let me get straight to it. Strawberry Cheong isn’t just beautiful sitting all smug in its jar on your counter, but it’s crazy versatile too. Imagine a flavor somewhere between the freshest strawberry compote and a wild-berry lemonade stand. That’s it. Maybe better. Some days I just need to settle my sweet tooth, and honestly, this covers a lot of ground.
Look, I won’t lie. Store-bought syrups usually let me down—fake vibes, weird aftertaste, too much sugar, you know? But this cheong? Spoons into drinks, drips on ice cream, or gets swirled in yogurt. And it lasts for weeks (seriously, weeks!) in the fridge, which is wild. I brought a jar to a friend’s BBQ and I swear everyone thought I’d smuggled it from a little bakery in Seoul. Flex. If you can chop strawberries and measure sugar, you’re already ahead of the game.
I tried making this cheong with my grandma’s strawberries, and even she (the world’s pickiest jam lover) wouldn’t believe I didn’t buy it at the Korean market. Total win!
What is Cheong?
Let’s just clear something up—cheong isn’t jam, syrup, or jelly, but kind of sits in the middle. It’s a chunky Korean syrup made from fruit, sugar, and patience. The magic? No heating, no pectin, nothing complicated. The sugar “cures” the fruit, drawing out all those juicy flavors. Every country seems to have its way of preserving fruit, but cheong has this charming, old-school simplicity.
In Korea, cheong is a tradition. There’s yuzu, plum, even ginger—each with a crazy loyal fan base. Strawberry Cheong gets a little fame spike every spring, when strawberries are super sweet and cheap at local markets. Some families put a twist on it, tossing in lemon slices or a splash of vanilla, but the real vibe is just fruit and sugar doing their thing together over time. You’ll see people spoon it into tea, top pancakes, and, dare I say, even use it in cocktails.
See, while strawberry jam needs boiling and quick hands, cheong just sits around, looking pretty until it’s ready. If “effortless chic” was a sauce, this would be it.
How to Make Strawberry Cheong
First up: the main event. Grab about 500 grams of fresh, vibrant strawberries. (Seriously, don’t use the sad, white-inside ones—go for the juicy red gems.)
Here’s what you need:
- 500g strawberries (organic is best, if you’re feeling fancy)
- 500g white sugar (yep, one-to-one—trust the process)
- Sterilized glass jar (don’t skimp on that)
Optional but honestly game-changing: a squeeze of lemon juice
What you do:
- Wash and dry your strawberries—don’t leave them damp or it’ll get gross.
- Slice or quarter them (your call), then toss in a bowl.
- Layer strawberries and sugar in your jar, kind of like building a lasagna, ending with sugar on top.
- Pop on that lid and give it a gentle shake—just to coat the fruit.
- Let your jar sit on the counter a day or so, then move it to the fridge for a couple of weeks. Seriously, a couple of weeks. Occasionally shake it or flip upside down if you’re impatient. Watch the magic—strawberries will shrink and syrup slowly fills the jar. Done.
Is it sticky? Absolutely. Is it worth cleaning up a little syrup spill? Always.
5 Korean Cheong You Should Know
Just a little detour before we spin out on ideas—if you get obsessed, here’s a snapshot of five classic cheongs you’ll bump into.
Yuja Cheong (citron): Zesty and floral, usually stirred into hot water on bone-chilling mornings.
Maesil Cheong (green plum): Seriously tart. Boosts drinks, packs a probiotic punch (Koreans love it when they’re feeling iffy).
Saenggang Cheong (ginger): Spicy-sweet and warming. If you love ginger tea, this is your jam.
Omija Cheong (five flavor berry): Unpredictable! It’s sweet, sour, salty, bitter, and spicy all at once.
Strawberry Cheong: My favorite (duh). It’s fresher and lighter than Western jams—perfect for nearly everything.
If you’re wanting more strawberry action, you’ll dig this delicious strawberry mochi recipe and seriously, wrap your head around this quick strawberry sando for a game-changer snack.
How to Use Korean Strawberry Cheong
If you’re sitting there thinking, okay, but now what? Here’s what I do, and nobody ever complains.
- Stir into hot water on frosty mornings, like you would honey and lemon (it’s a hug in a mug).
- Drizzle over ice cream (sounds classic, tastes deluxe).
- Mix with sparkling water for a DIY fancy soda.
- Spoon over plain yogurt for an instant dessert feel.
You can also get creative—top pancakes, slather on toast, or whisk a glug into salad dressings for a fruit kick with greens. One wild friend of mine put it on brie with crackers last game night. Chef’s kiss, honestly.
Common Questions
Not quite—jam is cooked, cheong just marinates. Fruit keeps more of its fresh flavor.
Yes, but the texture ends up a bit mushy. Fresh is better for best results.
Up to a month, maybe longer if you used a clean jar every time you dipped in.
The sugar helps preserve and draw out juice, so nope, you can’t cut it by much. Some folks swap half sugar for honey though.
Totally! They’re syrupy and delicious on anything, or even alone.
Ready for Some Fruit Syrup Magic?
Alright. Let’s recap—making cheong takes a handful of strawberries, a mountain of sugar, and a spoonful of patience. Just don’t rush it. Basically, you’ll get a beautiful, chunky Strawberry Cheong for toast, tea, and whatever crazy ideas you dream up. For even more ideas and tips, check out Strawberry Cheong (Korean Syrup) – Stellanspice, and if you need another strawberry fix, that deep-fried strawberry cheesecake wonton recipe is a wild ride. Give cheong a try—seriously, your breakfast/life will thank you.