(chopping) (upbeat music)
- Hi everybody, this is a yuja.
Yuja, citrus fruit.
Really good smell.
I'm in Yeosu, Korea, which is my hometown.
I got this yuja in this market.
I paid the 10,000 Won, which was $10 for five.
But you know, when I was in Korea,
this is such an expensive fruit,
but these days prices are kind of a little
less expensive than before.
So I'm going to make a delicious tea out of this.
(happy violin music)
Hi, everybody.
I came back from the market with my yuja.
Look at this yuja, it's so pretty.
I weighed this, each one, it's more than half a pound.
Heavy and huge.
As soon as I saw this yuja in the market,
I couldn't help buying this
because I missed this taste a lot!
In America I can't find good yuja.
Sometimes in a Japanese market,
They call this yuzu.
But we Koreans, we always, you know, yuja.
Luckily I'm traveling in Korea, this yuja season.
So this is really, really exciting.
I like to go back home with yuja tea.
You know that through the customs
we are not allowed to bring fresh fruits to America,
but I like to make tea,
and probably they won't give me hard time.
But meanwhile, I can't help eating this.
This is so simple recipe.
You can get the yujacha.
Yuja already pre-made yuja tea
in Korean market in the United States.
Their quality can't be compared with real yuja tea
made with fresh yuja, so I'm going to show you.
Even though you cannot find the yuja
in America or North America.
But still I like to let you know about the real
Korean yuja tea, how I make this.
By the way, I'm going to sit here and I'll never stand up.
I'm going to all the work, finish filming
my yuja tea here.
What do you think?
You guys can sit right just in front of me, okay?
So everybody we're all sitting together.
You remember my knife?
I brought this knife from New York.
Cut this in half.
Oh, my, smells so good!
See, there are lots of seeds here.
This smells very unique.
Really smells like some perfume, really good good,
and totally different from any other citrus fruit.
This yuja, very thick, thick skin.
But really taste it, we eat all, except for the seeds.
I cut it this way.
Slice thinly.
Sometimes the seeds can be broken, but it's okay.
This is the way we make yuja tea.
Oh, my God, I missed this smell!
From one yuja we got this, a little more than one cup,
and these seeds.
These guys are going to be removed here.
Maybe some of you guys think,
"Maangchi, bring to America.
"You can just, you can plant this and make yuja tea.
"Homemade yuja tea all the time!"
But it has to be grown in the wind from the ocean,
and also certain kind of a soil.
And also, to get this yuja fruit,
it takes years and years.
One more yuja I'm going to make
so that I can make this one jar.
When I lived in Korea a long time ago,
around late fall season, this is yuja season.
I always used to buy huge amount of yuja
and then made a huge jar filled with my yuja tea.
My family could eat for months and months.
Then next year, again yuja season, I used to make it again.
Some of you guys may think, "Maangchi, what about
"I don't have any yuja.
"You know, how can I,
"How can I make any other, some replacement?"
Yes, a lemon!
I make lemon tea this way.
thin, slice really really thinly
and then this way you make this lemon tea.
Seeds are only left here.
All we are going to use this.
Okay, that's it.
Beautiful!
Two yuja, more than two cups.
So around two and maybe two and a half cups to
Two plus one third cup? (laugh)
But I'm going to use this two cups of sugar.
Ratio is one to one.
I will use two cups of white sugar.
You guys are thinking maybe what about
instead of sugar, can I use honey?
You could use honey.
I have honey, but if I use honey,
the color is kind of a honey color,
brownish color.
I like to enjoy this like a clear white, yellow tea.
Honey flavor is too strong and then
I cannot enjoy this yuja flavor.
One cup.
Two cups.
I cannot wait to drink my yuja tea, I'm boiling water.
I'm still sitting, I'm not going to stand! (laugh)
Okay wow! look at this!
All look like some sticky,
sticky gooey stuff in here.
It's going to be a lot of juice coming out.
This is the real yuja tea.
I never like the taste of that commercially made.
Like this.
If you happen to visit Korea around yuja season,
yuja season is November and December,
Buy this yuja at the market.
Any open air market, any fruit market.
And make this.
When you go home you can take this home.
Or just enjoy while you are here,
you can make your own yuja tea just like me.
(boiling water)
This.
Just mix well.
Let me taste!
Oh, first yuja tea in Korea.
I use this glass but you can use just any cups.
Oh my, so good.
And also you can eat this just right away like this.
Just like fruit, serve this as a dessert.
Really delicious.
Yuja aroma is difficult to explain,
but taste by itself it is sweet and sour, tangy.
This flavor is yuja flavor.
unique, unique aroma.
You can make this and keep in the refrigerator,
and until it runs out you can eat it.
I miss the yuja tea for long time.
I have a little kinda funny story about yuja tea.
Yuja is known as a really precious and expensive fruit
because it takes a long time to grow,
and also certain area is only grown.
People from island, they usually grow yuja.
One of my friends, who used to live in America for 10 years,
she went back to, she came back to Korea.
And then she is suddenly, even though it's
her own country, she doesn't know what's going on.
All things are new.
She went to a market.
open-air market.
The yuja seller, old lady squatting
in front of her basin, filled with yuja.
like this.
The lady came from America.
She asked, "How much is this yuja?"
And the old lady say, "Oh 5,000 won."
"oh, 5,000 won for all together?"
she asked,
The old lady, yuja seller,
she just looked at her like this,
"What are you talking about?
"Are you coming from the chimney?"
"gool ttook eh seo na waa sseo?"
"gool ttook" is a chimney.
"Are you coming from chimney?"
That means that you don't know
anything about what's going on,
You are a frog in the well?
She was very embarrassed because
she didn't know how expensive the yuja was!
Today I introduce you to yujacha, Korean yujacha.
Enjoy my yujacha recipe.
See you next time. Bye!
I made a little nice ball yuja tea.
Filled with yuja tea.
It's like a really plastic container
and also very hard.