MamaLindaCooks

Blueberry cheong 🫐✨ #cheong #blueberry #blueberries #berries #sugar #sweet #homemadesyrup #syrup #EasyRecipe

🍯🍋Many people ask if there’s a good sugar substitute for making cheong ( Korean no-cook syrup). Honey is one of the best. It’s naturally sweet, gut friendly, and full of antioxidants and enzymes. Using honey instead of sugar makes this Honey Lemon Lime Cheong not only delicious but also soothing and supportive of your immune system. It’s a natural cold and flu remedy that requires no cooking and keeps well in the fridge for months. Stir a spoonful into water or tea for a comforting, healthy drink your body will thank you for. I always keep a jar in my fridge all year round. 🍯🍋Honey Lemon Lime Cheong • 3 Meyer lemons • 3 limes • 1.5 cups honey • 3 Tbsps coarse salt Steps 1. Scrub lemons and limes with salt and water. Rinse. 2. Dry completely with a towel. 3. Cut off the ends, slice thin, and remove seeds. 4. In a jar, add honey, then layer 2–3 slices of lemon and lime. Repeat until the jar is full. Make sure each slice is fully coated with honey. 5. Seal the jar and store it in the fridge. 6. Turn the jar daily for 7 days. The slices will float—turning helps keep them coated to prevent mold. Or use a fermentation weight to press them down. 7. It’s ready in 2 days but tastes better after 2 weeks. Keeps for up to 6 months in the fridge. #cheong #honey #lemon #lemons #lime #lemonlime #citrus #EasyRecipe #syrup #immunityboost #immunitybooster #healthydrinks #healthyfood #coldandflu

🫐Update on the Blueberry Cheong (Whole Berry Version): If you go with the quick method and crush the blueberries, it is ready to use in about a week. But if you choose the traditional method and leave the berries whole, it takes around 4 weeks for the sugar to fully dissolve and the flavors to infuse. I keep the jar in the fridge the entire time, turning it occasionally to help the sugar melt. The result? A luxurious, fragrant syrup with a deeper, more intense blueberry aroma than the crushed version. It takes a little more time and patience, but it is absolutely worth it. I highly recommend this method. 🫐 Blueberry Cheong (Whole Berries) • Blueberries • Sugar (equal weight to blueberries) • 1 Tbsp baking soda Steps: 1. Soak blueberries in cold water with baking soda for 10 minutes. Rinse, drain, and pat dry thoroughly with a clean towel. 2. Weigh the blueberries and sugar to ensure equal amounts by weight. (Example: 16 oz blueberries : 16 oz sugar) 3. Set aside 1/2 cup sugar. Take a clean jar and add alternate layers of blueberries and sugar. Top with the reserved sugar at the end. 4. Store in the fridge. After 1 week, when there’s some juice released, turn the jar daily for 1 week, then turn the jar every 3 days after that. Make sure blueberries are always covered with sugary syrup. The whole process takes about 4 weeks, when sugar is dissolved and flavor is fully infused. 5. Use your blueberry cheong to sweeten drinks, drizzle over pancakes, or mix into yogurt or ice cream. Keeps in the fridge for 3 to 6 months. Enjoy! #cheong #blueberry #blueberries #berries #sugar #sweet #homemadesyrup #syrup #EasyRecipes #preserve #jam #strawberryjam #strawberries #strawberries🍓 #berrypicking

🍍Pineapple cheong is a bright and tangy Korean no-cook syrup made by preserving fresh pineapple in sugar. It captures the tropical sweetness of juicy pineapple and turns it into a golden syrup that’s perfect for adding to drinks, teas, or even drizzling over yogurt or ice cream. It also makes a great sweetener for marinating or glazing meats. With just two ingredients—pineapple and sugar—it’s incredibly simple to make, yet adds so much flavor. Hope you get to try it! 🍍Pineapple Cheong 1 fresh medium-size pineapple Sugar (equal weight to pineapple) Steps: 1. Wash and dry pineapple thoroughly. Peel and core the pineapple, then cut it into bite-sized chunks. 2. Weigh the pineapple pieces, and measure out an equal weight of sugar. (For example: If you have 1 lb. of pineapple, use 1 lb. of sugar.) 3. In a clean glass jar, layer the pineapple chunks and sugar. 4. Seal the jar and store it in the fridge for 7 days. 5. The pineapple will float to the top. Gently stir the jar daily to ensure the sugar fully dissolves and pineapple chunks are immersed in sugar syrup. 6. After 7 days, strain the syrup and store it in the fridge for 1-2 months. 7. Use the syrup to flavor your favorite drinks. The candied pineapple can also be used as a sweet topping for desserts or in baking. Enjoy! #cheong #🍍#pineapple #pineapples #pineapplejuice #homemadesyrup #syrup #sweet #sugar #koreanrecipe #easyrecipesathome

🍒Cheong is a traditional Korean no-cook syrup made by preserving fresh fruit in sugar. Cherry cheong is sweet, tangy, and bursting with real cherry flavor. Stir this beautiful syrup into sparkling water for a refreshing mocktail, mix it into lemonade or cocktails, or drizzle it over yogurt, pancakes, or ice cream. It also makes a delicious glaze for roasted salmon or ham, adding a subtle sweetness and glossy finish. Enjoy! 🍒Cherry Cheong • Cherries • Sugar (equal weight to cherries) Steps: Wash the cherries and dry them with a clean towel. Remove the stems and pits. Cut the cherries into halves or quarters. Weigh the cherries, then measure an equal weight of sugar. The ratio of cherries to sugar is 1:1. I’m using about 15 oz of cherries and 15 oz of sugar in this video. In a clean glass jar, layer the cherries and sugar. Finish with a thick layer of sugar on top. Close the lid and keep the jar in the fridge for 7–10 days. It may take a couple of days for the cherries to begin releasing juice. Once there’s some juice, you can turn the jar daily to help the sugar dissolve faster. You may also use a clean utensil to gently stir the sugar once juice is released. After 7–10 days, strain the syrup and store it in the fridge for 1–2 months. Enjoy! #cheong #cherry #cherries🍒 #cherries #cherrylimeade #homemadesyrup #syrup #sweet #sugar #EasyRecipe #koreanrecipe

🎀🍍If you love pineapple cheong, you have to try pink pineapple cheong too. It is sweet, tangy, tropical, and zesty with a hint of cotton candy. This bright Korean no cook syrup captures the juicy sweetness and unique floral scent of pink pineapple. It is perfect for drinks, teas, or drizzling over yogurt or ice cream. It is also great for marinating or glazing meats. With just two ingredients, pink pineapple and sugar, it is simple, and full of flavor. Hope you get to try it! 🎀🍍Pink Pineapple Cheong 1 fresh medium-size pink pineapple Sugar (equal weight to pineapple) Steps: 1. Wash and dry pineapple thoroughly. Peel and core the pineapple, then cut it into chunks. 2. Weigh the pineapple pieces, and measure out an equal weight of sugar. (For example: If you have 1 lb. of pineapple, use 1 lb. of sugar.) 3. In a clean glass jar, layer the pineapple chunks and sugar. 4. Seal the jar and store it in the fridge for 7 days. 5. The pineapple will float to the top. Gently stir the jar daily to ensure the sugar fully dissolves and pineapple chunks are immersed in sugar syrup. 6. After 7 days, strain the syrup and store it in the fridge for 1-2 months. 7. Use the syrup to flavor your favorite drinks. The candied pineapple can also be used as a sweet topping for desserts or in baking. Enjoy! #cheong #🍍 #pinkpineapple #pineapple #pineapples #pineapplejuice #homemadesyrup #syrup #sweet #sugar #koreanrecipe #EasyRecipe #bennyblanco #dolewhip #dole #delmonte

🌸Green plum (maesil) season is here in the US and it only lasts a few weeks, from Memorial Day through the first two weeks of June. Mama spotted some at the Asian market last week and made green plum cheong. Here is the update as promised! Cheong is a Korean no cook syrup. Green plum cheong is one of the most commonly used sweeteners in Korean dishes like meat marinades, dipping sauces, salads and stews. It is also delicious added to water, tea or cocktails. Fun fact, it is a well known home remedy for indigestion or upset stomach as well. It is super easy to make but the wait is long — 100 days total. Worth every day though, it tastes ten times better than store bought. I will be showing more updates not just maesil cheong but also maesilju (green plum liquor) and maesil jangajji (green plum pickles). Follow along on this fun journey! 🌸 Green Plum (Maesil) Cheong 2 pounds unripe green plums 2 pounds sugar 1/4 cup white vinegar 1. Wash and drain the plums twice. 2. Soak in water with vinegar for 5 minutes. Rinse and drain well. 3. Remove stems using a toothpick. Discard any blemished plums. Dry thoroughly with a towel. 4. In a clean jar, layer the plums and sugar. Finish with a layer of sugar on top. Close the lid loosely. 5. Let the jar sit in a cool, dry, dark place for 7 days. Once the plums release juice, turn the jar daily to help dissolve the sugar. 6. After 7 days, let it sit undisturbed for a total of 100 days. 7. Strain out the plums and save them for later use. Store the cheong in a jar in the fridge. Koreans often use it in dishes like marinades, sauces and stews. It is also great for adding to water, tea or cocktails. Enjoy! #maesil #cheong #greenplum #koreanrecipe #koreanrecipes #koreanfood #sugar #fermentedfoods #fermented #fermentation #ferment #guthealing #guthealthy

🫐Blueberry cheong is a simple and delicious Korean no-cook syrup made by preserving fresh blueberries in sugar. As the mixture sits, the sugar draws out the juice from the berries, creating a sweet, vibrant syrup bursting with blueberry flavor. It’s perfect for mixing into drinks, teas, coffee, and cocktails, drizzling over pancakes, or adding a fruity touch to yogurt and desserts. With just two ingredients and a little patience, you’ll have a beautiful homemade syrup that keeps in the fridge for months. 🫐 Blueberry Cheong • Blueberries • Sugar (equal weight to blueberries) • 1 Tbsp baking soda Steps: 1. Soak blueberries in cold water with baking soda for 10 minutes. Rinse, drain, and pat dry thoroughly with a clean towel. 2. Weigh the blueberries and sugar to ensure equal amounts by weight. (Example: 12 oz blueberries : 12 oz sugar) 3. Set aside 1/4 cup sugar. Smash the blueberries with the remaining sugar in a bowl. 4. In a clean jar, layer the smashed blueberries and top with the reserved sugar. Close the jar. 5. Store in the fridge for 7 days. Turn or stir daily with a clean utensil. 6. Use your blueberry cheong to sweeten drinks, drizzle over pancakes, or mix into yogurt or ice cream. Keeps in the fridge for 3 to 6 months. Enjoy! #cheong #blueberry #blueberries #berries #homemadesyrup #syrup #cocktaillovers #cocktailtime #tealover #easyrecipeideas #aapi #aapiheritagemonth

🍍Pineapple cheong is a bright and tangy Korean no-cook syrup made by preserving fresh pineapple in sugar. It captures the tropical sweetness of juicy pineapple and turns it into a golden syrup that’s perfect for adding to drinks, teas, or even drizzling over yogurt or ice cream. It also makes a great sweetener for marinating or glazing meats. With just two ingredients—pineapple and sugar—it’s incredibly simple to make, yet adds so much flavor. Hope you get to try it! 🍍Pineapple Cheong 1 fresh medium-size pineapple Sugar (equal weight to pineapple) Steps: 1. Wash and dry pineapple thoroughly. Peel and core the pineapple, then cut it into chunks. 2. Weigh the pineapple pieces, and measure out an equal weight of sugar. (For example: If you have 1 lb. of pineapple, use 1 lb. of sugar.) 3. In a clean glass jar, layer the pineapple chunks and sugar. 4. Seal the jar and store it in the fridge for 7 days. 5. The pineapple will float to the top. Gently stir the jar daily to ensure the sugar fully dissolves and pineapple chunks are immersed in sugar syrup. 6. After 7 days, strain the syrup and store it in the fridge for 1-2 months. 7. Use the syrup to flavor your favorite drinks. The candied pineapple can also be used as a sweet topping for desserts or in baking. Enjoy! #cheong #🍍#pineapple #pineapples #pineapplejuice #homemadesyrup #syrup #sweet #sugar #koreanrecipe #easyrecipesathome #boysoverflowers #boysoverflower #kdramalovers #kdrama #kdramas

🫐❄️“Can I use frozen fruit to make cheong?” That’s one of the most frequently asked questions I get—and the answer is yes! Cheong is a delicious Korean no-cook syrup. While fresh whole blueberry cheong can take up to 4 weeks to develop, using frozen blueberries speeds things up to just 3 days. That’s because the freezing process breaks down the fruit’s cell walls, helping it release juice more quickly and mix with the sugar. You’ll end up with a beautiful and super flavorful cheong using frozen blueberries. The only drawback? A potentially shorter shelf life. Excess moisture from the freezing process or condensation can raise the risk of mold if the cheong isn’t consumed in time. However if you don’t plan on keeping it long-term, this recipe is perfect for you. Store it in the fridge, and it will stay fresh for up to 3 weeks. Use it to sweeten drinks, drizzle over pancakes, or mix into yogurt or ice cream for a delightful treat. Enjoy!☺️ #cheong #blueberry #blueberries #🫐 #frozenblueberries #frozenfruit #homemadesyrup #syrup #sugar #sweet #traderjoesfinds #glassjar #easyrecipeideas

Galbi Jjim (Korean Braised Short Ribs) 4 lbs beef short ribs The sauce: • 1 onion, quartered • 10 garlic cloves • 3 slices ginger • 1 Asian pear, cut into chunks • 1 cup soy sauce • 3 tbsp Korean plum syrup • 2 cups beef broth • 1/2 tsp pepper • 1 tbsp sesame oil Vegetables: • 12 chestnuts, peeled • 5 rehydrated shiitake mushrooms, sliced • 2 cups Korean radish, peeled and cut into chunks • 2 carrots, cut into chunks Steps 1. Add ribs in a pot, cover with water by 1”. Bring to a boil. Cook for 3 mins. 2. Discard the murky water, rinse ribs. Wash the pot and return ribs. 3. Blend all the sauce ingredients till smooth and pour over ribs. 4. Bring to a boil over medium-high heat, then reduce to low. Cover and simmer for 1 hour. 5. Add the vegetables. Bring to a boil. Reduce the heat to low. Cover and simmer for 1 hour, stirring occasionally. Enjoy! #kalbijjim #koreanshortribs #shortribs #braisedshortribs #koreanrecipe #koreanfood #koreanfoodlover

🍒Cheong is a traditional Korean no-cook syrup made by preserving fresh fruit in sugar. Cherry cheong is sweet, tangy, and bursting with real cherry flavor. Stir this beautiful syrup into sparkling water for a refreshing mocktail, mix it into lemonade or cocktails, or drizzle it over yogurt, pancakes, or ice cream. It also makes a delicious glaze for roasted salmon or ham, adding a subtle sweetness and glossy finish. Enjoy! 🍒Cherry Cheong • Cherries • Sugar (equal weight to cherries) Steps: Wash the cherries and dry them with a clean towel. Remove the stems and pits. Cut the cherries into halves or quarters. Weigh the cherries, then measure an equal weight of sugar. The ratio of cherries to sugar is 1:1. I’m using about 15 oz of cherries and 15 oz of sugar in this video. In a clean glass jar, layer the cherries and sugar. Finish with a thick layer of sugar on top. Close the lid and keep the jar in the fridge for 7–10 days. It may take a couple of days for the cherries to begin releasing juice. Once there’s some juice, you can turn the jar daily to help the sugar dissolve faster. You may also use a clean utensil to gently stir the sugar once juice is released. After 7–10 days, strain the syrup and store it in the fridge for 1–2 months. Enjoy! #cheong #cherry #cherries🍒 #cherries #cherrylimeade #homemadesyrup #syrup #sweet #sugar #EasyRecipe #koreanrecipe #easyrecipesathome #easyrecipeideas