Korean Strawberry Syrup: Easy Cheong for Strawberry Latte
Korean strawberry syrup (딸기청) is a Korean cheong. A no-cook fruit syrup made by macerating fresh strawberries 1:1 with sugar until the juice naturally draws out. Unlike other syrups, you don’t need to cook anything: just strawberries, sugar, and lemon juice, and you’ve got yourself an easy strawberry syrup.
You know how Korean cafes go all-in on strawberry season every winter through spring, strawberry lattes, strawberry ades, all of it? This cheong is what’s behind all of that. Personally, I make a jar every spring without fail, but honestly it’s so good that I end up making like six jars a season 😆. Below, I’ll walk you through the Korean strawberry cheong recipe plus the Korean cafe strawberry latte you can make with it!
What is Korean Strawberry Cheong?
In Korean, this type of fruit syrup is called “cheong” (청), a traditional Korean fruit syrup made by macerating fresh fruit in sugar until the juice naturally draws out. No heat, no complicated process.
The two most classic varieties are maesil-cheong (green plum syrup) and yuja-cheong (yuzu syrup). Maesil-cheong is a staple in Korean cooking. It adds sweetness and a touch of acidity while neutralizing strong odors from meat and fish, which is why Korean moms swear by it. My mom always uses this instead of sugar when she cooks. And yuja-cheong, with its sweet-tart yuzu flavor, is what Koreans reach for as a warm tea all through winter.
Viral Strawberry Syrup vs Real Korean Strawberry Cheong
Have you seen those viral “Korean strawberry syrup” videos on TikTok? A lot of them show the syrup being left to ferment or “rest” at room temperature for a week before use but real Korean strawberry cheong doesn’t need that aging process at all. In Korea, most people refrigerate it right after making it. Some leave it out for just a day before moving it to the fridge, but it’s completely fine to enjoy it the same day you make it!
Another big difference: a lot of those viral videos throw the strawberries away once the syrup is extracted. But in real Korean cheong, you never discard the fruit. Those sweet, sugar-soaked strawberry pieces are at the heart of what makes strawberry cheong taste the way it does. I literally screamed “nooo!” watching those videos. How could you throw away the best part?! 😱
Korean fruit syrup vs jam: what’s the difference?
5 Korean Cheong You Should Know
Maesil Cheong
Green plum syrup; a Korean cooking staple that adds sweetness and neutralizes strong odors from meat and fish.
Yuja Cheong
Sweet and tangy yuzu syrup, enjoyed as a warm winter tea or used as a yuzu dressing.
Strawberry Cheong
The one we’re making today. Perfect for strawberry lattes, strawberry ades, and strawberry bingsu.
Lemon Cheong
Lemonade in summer, warm lemon tea in winter.
Tomato Cheong
A beloved summer seasonal at Korean cafes, with a sweet-tangy tomato flavor and fragrant basil.
Easy Tomato Basil Ade – Korean Cafe Menu
Korean Strawberry Syrup Ingredients
For the syrup
For the strawberry latte
Substitutions and a healthier version
You can use stevia instead of sugar to make a low-sugar version of Korean strawberry syrup. Because stevia is significantly sweeter than sugar, adjust the amount carefully and plan to use the cheong within a shorter window than the standard recipe.
My Advice as Korean Unnie👱🏼♀️
Personally, I’d just go with regular sugar. The flavor is noticeably different with stevia. You’re not drinking strawberry cheong latte every day or forever. Let’s enjoy!
How to Make Korean Strawberry Syrup
Step 1. Wash and dry well. Remove the stems.
Step 2. Chop and mash. Finely chop half and mash the other half.
Step 3. Add sugar and lemon juice. Fold gently until combined.
Step 4. Transfer to a sterilized glass jar, and refrigerate. Best after 12 to 24 hours but you can eat it right after making this Korean Cheong.
Step 5. Make the strawberry latte! Add 2 tbsp strawberry pieces and 2 tbsp syrup to a glass. Fill with ice, pour over 1 cup cold milk, and stir. Same strawberry latte as your favorite Korean cafe at home!
Don’t Skip These Steps for Perfect Korean Strawberry Syrup
What to Make with Korean Strawberry Syrup
Strawberry latte (the Korean cafe favorite)
Mix the strawberry cheong and fruit pieces with cold milk and ice.
Strawberry Ade
Combine strawberry syrup with sparkling water and ice.
Strawberry Yogurt
Spoon the syrup over plain or Greek yogurt.
Strawberry ice cream
Pour the Korean strawberry cheong over vanilla ice cream.
How to Store Korean Strawberry Syrup
Refrigerator: Store the sealed jar in the back of the fridge for up to 3 weeks. Best flavor is within the first 10 days.
FAQ
More Korean Strawberry Dessert Recipes
Rice Paper Mochi
Rice Paper Mochi
Strawberry Bingsu
Strawberry Bingsu: Korean Shaved Ice
Matcha Strawberry Ice Cream Sandwich
Strawberry Matcha Ice Cream Sandwich
An easy 7-day Korean meal plan where every day targets a different skin concern.
Korean Strawberry Syrup: Strawberry Cheong
Equipment
Instructions
Korean Strawberry Syrup
- Wash the strawberries thoroughly and remove the stems.500 g strawberries
- Finely chop half of the strawberries (about 250g).
- Mash the remaining half (about 250g) with a fork or masher.
- In a large bowl, combine the chopped and mashed strawberries.
- Add 500g of sugar and 4 tablespoons of lemon juice.4 tbsp lemon juice, 500 g sugar
- Gently mix until the sugar is well incorporated with the strawberries.
- Transfer to a sterilized jar.
- Store in the fridge.
Korean Strawberry Latte
- In a glass, add 2 tablespoons of strawberry pieces and 2 tablespoons of syrup.2 tbsp strawberry pieces of strawberry choeng
- Fill the glass with 1 cup of ice.1 cup ice
- Pour in 1 cup of cold milk.1 cup cold milk
Korean Strawberry Choeng & Strawberry Latte 딸기청
- Made this? Tell me how it went in the comments below!
- Stir well before drinking.
Nutrition
Tried this recipe?
I read and reply to every comment. Even one line tells me you made it, and helps the next reader find this recipe.
Rate & review– Sunjoo
Wow, will definitely be making this all summer!