The base of Korean winter drinks, yuja cheong is a sweet citrus preserve made by thinly slicing yuzu citrus and mixing it with an equal weight of sugar, then letting it rest. It can be stirred into hot water as a drink or spread on breakfast slices.
Wash the yuzu thoroughly and slice it paper-thin, skin and all, removing the seeds.
Mix the sliced yuzu thoroughly with an equal weight of sugar in a bowl, drizzle with the lemon juice, and let it sit for 10 minutes until the sugar grains start to dissolve.
Pack the mixture tightly into a sterilised jar, seal it, and store it in a cool place.
Keeping the jar at room temperature for the first few days and giving it a swirl once a day speeds up the sugar fully dissolving. After a week you can move it to the fridge and keep it for months.
If you cannot find yuzu, an equal mix of lemon and mandarin works instead; the flavour is a little more tart but still delicious.
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