'Cheong:' The hidden secret behind Korean food
Syrup is a common pantry staple in many countries, typically drizzled over foods like pancakes, waffles, crepes and other baked goods, or even on top of ice cream. The sweet liquid is also used in other culinary applications, such as glazes and desserts.
But in Korean cuisine, syrup plays an essential role. Though often used as a replacement for sugar, adding a sweet and fruity flavour, it can also add acidity or umami to dishes depending on the ingredients used.
'Cheong:' Next big thing in culinary scene?
In recent years, Korean food such as ramyeon, dumplings and fried chicken to name a few, has been winning over taste buds and featuring on dinner tables across continents. Korea's "jang making" tradition of creating fermented sauces using soybeans was even recognized as a UNESCO intangible cultural heritage in December last year.
Now, the spotlight is turning to Korean syrup, or "cheong," which may just be the next big thing in the culinary scene.
Clips of social media figures making cheong can easily be found on YouTube. Among the highlights is a video uploaded by American star chef Nick DiGiovanni in November 2023, in which he makes cheong with strawberries. With over 25.8 million subscribers on the video-sharing platform, his video brought significant attention to the traditional recipe. He later uploaded a video of making cheong with dragonfruit in June last year, garnering 24 million views.
This syrup, often considered a staple in Korean cooking, is made by combining equal parts of the desired fruit or vegetable and sugar, then gently layering them into an airtight jar and leaving it for up to three months as the fruit slowly releases its juices, as explained by the Korean Food Promotion Institute. You can either consume the syrup right away or leave it for up to a year or more for a richer flavor.
Later, the syrup can be enjoyed as a hot tea during winter or mixed with cold water for a refreshing summertime beverage.
Fruits such as plums, strawberries, green tangerine and yuja — a citrus fruit native to Korea that sits somewhere between lime, lemon and orange — are often used to make the syrup.
Maesil, or Korean green plum, is also a popular seasonal ingredient available in May and June. According to the KFPI, the best time to make maesil cheong is between June 6 and 20. Once made, it can be used to create other fermented foods such as plum vinegar, plum wine and plum gochujang.
The syrup is also widely used as a natural sweetener. Adding the syrup to dishes like fish or chicken helps enhance the flavors and adds a pleasant, fruity aroma, often combined with other common Korean ingredients such as salt, soy sauce and "doenjang," fermented soybean paste.
As cheong is made without heat, it preserves the ingredients' natural flavors, nutrients and health benefits. Deeply rooted in centuries of Korean food culture, cheong adds depth and balance to everyday meals and special dishes alike. At times, it can also work as a traditional home remedy to aid digestion and help upset stomachs.
If kept away from contamination, the syrup can be consumed for up to five years, although the sweetness and aroma may fade after about two years of aging.
The Korean syrup can also be used when brewing your own alcohol.
All you need is 1 kilogram of green plums, 300 grams of sugar and 3.6 liters of soju for those looking to make their own batch of maesil-ju, or Korean plum wine known for its refreshing tang and subtle sweetness, as recommended by the KFPI.
Start by removing the stems from the plums. Rinse them under running water, then dry them completely because any leftover moisture can lead to spoilage. Mix the plums with sugar in a jar, seal it and leave it for four weeks. Then add the soju to the mixture. One tip is to place the jar in a cool, dark area to let it continue fermenting. The wine will develop a richer, more complex flavor as it ages.
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