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Sweet and citrusy yuja marmalade, or yuja-cheong, has long been enjoyed as a soothing, cold-fighting Korean tea. Simply add a spoonful of the thick, jammy base to a cup of water, hot or cold, and you’ll have yuja-cha ready to enjoy.
Beyond tea, though, yuja marmalade makes for a surprisingly versatile kitchen condiment.
The sweet-tart jam is made by sugaring thin slices of yuja, a fragrant citrus fruit. Some producers then mix in other ingredients for additional flavor and nutrients; South Korea-based Kkoh Shaem Food, for instance, makes a version with honey and ginger for a kick of extra warmth and flavor.
That makes yuja marmalade a delicious substitute for honey or sugar, and a welcome addition to all kinds of dressings, marinades, and sauces. Try mixing it into maple syrup to drizzle on fluffy pancakes, using it as the base of a twist on an ice cream float, or stirring it into a bright salad dressing.
Here are three simple recipes to get you started.
Yuja Ginger Souffle Pancakes
Makes 2 pancakes
- 2 eggs, separated
- 2 tablespoons sugar
- 2 tablespoons milk
- 1/2 teaspoon vanilla extract
- 4 tablespoons cake flour
- 1 teaspoon baking powder
For the yuja ginger syrup:
- 2 tablespoons yuja ginger marmalade
- 2 tablespoons maple syrup
-
1 tablespoon butter
In a large bowl, use a hand mixer to beat egg whites until foamy. Add sugar, one tablespoon at a time, and continue to beat until stiff peaks form. Set aside.
In another bowl, combine egg yolks, milk, and vanilla extract. Whisk until well combined.
Sift flour and baking powder into the egg yolk mixture. Whisk until well combined.
Using a spatula, add a small amount of egg whites (meringue) to egg yolk batter and whisk until well combined. Then, add half of the remaining meringue to the batter and use a spatula to gently fold it in, so the meringue does not deflate, until no white streaks remain. Repeat with the rest of the meringue.
Grease skillet over low heat. Drop batter onto the skillet in 4 equal portions. Cover and cook for 5 minutes.
Flip one pancake over and directly on top of another pancake, combining them into a single, taller pancake. Repeat with the other two pancake halves. Add 1 tablespoon of water to the skillet, cover, and cook for another 3 minutes. Flip each pancake, then cook, uncovered, for another 3 minutes. Remove from pan to let cool slightly.
To make the topping, mix 2 tablespoons yuja ginger marmalade with 2 tablespoons maple syrup.
Serve pancakes with butter and yuja ginger syrup.
Yuja Gingerade Float
Makes 1 float
For the floral ice cubes:
- Edible flowers
- Fresh mint
For the gingerade float:
- 1 1/4 cup sparkling water
- 2 tablespoons yuja ginger marmalade
- Vanilla ice cream
The night before, make the ice cubes. Place edible flowers and sprigs of mint into an ice cube mold, fill with water, and freeze overnight.
For each serving of yuja gingerade, fill a glass with ice cubes and pour 1 1/4 cup sparkling water. Add 2 tablespoons yuja ginger marmalade and mix well. Top with a scoop of vanilla ice cream and a sprig of mint.
Yuja Ginger Salad
Makes 1 serving
- 1 boneless, skinless chicken breast
- Salt and pepper
- 1/2 cup sliced lotus root
- 2 tablespoons yuja ginger marmalade
- 2 tablespoons vinegar
- 3 tablespoons olive oil
- 1 cup mixed greens
- 3 1/2 ounces cherry tomatoes, halved
Heat a skillet over medium-high heat. Add oil to coat the bottom. Place chicken breast in the pan and sprinkle with salt and pepper. Cook for 20 minutes, flipping every 5 minutes. Remove from pan and let cool.
Slice the lotus root and fry it in oil until crispy, about 2 minutes. Drain, sprinkle with salt, and let cool.
When chicken has cooled, shred it into bite-sized pieces.
To make the dressing, combine yuja ginger, vinegar, olive oil, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Mix well.
In a serving bowl, layer mixed greens, cherry tomatoes, and chicken. Drizzle with dressing and serve.
This article is from the Internet:3 Ways to Brighten up Your Cooking With Sweet, Citrusy Yuja Marmalade
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