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옹헤야
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Revision as of 22:51, 23 May 2016
옹헤야
Ingredients
- 600 grams of yuzu
- 500 grams of sugar
- Pine nuts (an optional garnish)
How to make Yuja cha
To make Yuja cha, first split the peel and inside of the Yuja and preserve them separately in sugar. After a while boil the inside in water. Then slice the peel and pour the boiled water in a cup. In addition, there we need a table spoon of Yujacheong, which is made of marinated Yuja in honey and stored in a glass of jar for four or five months. In past, people used to marinate Yuja in late fall and drink it as a tea with warm water in hot summer and cool water in cold winter. People now have jars of Yujacheong at home and drink Yuja cha whenever they want.
References
- "The Wonderful World of Korean Food". Korea National Tourism Organization. AsiaFood.org. Archived from the original on 2006-03-02. Retrieved 2011-10-15.
Spoon out 1 tablespoon of the sugared citron, with juice, per cup of boiling water to make tea. A few pine nuts would be nice.
External links
- Template:Ko icon Preservation and usages of yuja from namu-ro.com
