Tag: yuja

Experiment: Korean Petit Fours
Trying to get into baking. I have an oven–something that is not too common in Korean households. So I should take advantage of it. I made a successful Coconut Rum Raisin Pound Cake a few weeks ago. Then I tried my hand at a Coffee Angel Food Cake, which ended up in the trash. Then I got cocky and thought I could make Petit Fours.
I hadn’t had Petit Fours since I was a kid, sneaking them out of my grandparents’ refrigerator. They’re delicate cakes filled with jam and/or cream covered in chocolate, bon-bon size. I thought I’d try to make some simple ones with Korean flavors.
I started with the Hot Milk Sponge Cake recipe from Joy of Cooking.
I sliced off the top and then sliced the cake in half.
Warmed up a little Yuja Cha. You knew I was going to do this, did you? We love Yuja Cha at ZenKimchi.
Spread the Yuja Cha thinly over the bottom half.
Placed the other half on top.
Then I got my favorite bittersweet chocolate and started melting it in a stainless steel bowl over boiling water.
Added 5-6 Tablespoons of butter.
Threw in a few tablespoons of Bokbunja Raspberry Liqueur and turned off the heat.
I cut the cakes into cubes, quickly dipped the bottoms in the chocolate and set them on a Silpat.
I think there’s a lot I can learn in the delicacy department.
I then covered the rest of them with chocolate and chilled them.
Didn’t turn out too bad, despite appearances. The chocolate was still very gooey, so next time I’ll put in less butter. The Yuja Cha gives them a Christmas-y flavor. We ate these with our morning coffee for the next few days.
Any other interesting baking ideas?

November 11, 2011
Yuja Soju Tincture (illegal in California)
If you enjoy a sour drink, consider drinking it straight. Otherwise, mix it with your favorite sparkling water or club soda. (Tammy Quackenbush photo)
Even though we live in an age where bartenders are now called mixologists — makes them sound more scientific, doesn’t it? — many are finding inspiration in the old ways of mixing drinks by creating their own tinctures, bitters and infusions.
The Asian citron — called yuzu in Japanese and yuja in Korean — has become a popular flavor for beverages and even frozen yogurt. In Koreafornian fashion, I’ve created an infused booze combining Korea’s most popular citrus fruit and alcohol, Yuja Soju Tincture. It’s perfect for flavoring club soda, seltzer water or cocktails.
While the mixture was seeping, I asked my husband to make sure he shook it up a bit every time he walked by the kitchen where I had the soju and yuja peel mingling. He nicknamed it the “snow globe.” (Tammy Quackenbush photo)
Some have gotten into a bit of trouble with state alcohol enforcement agencies for making their own infused alcohols. For example, technically this recipe is illegal in California, although it appears the law isn’t going to be enforced, for now.
But those who are able to spread their wings and create their own new and improved flavored alcohols also are resurrecting older cocktails imbibed in the 1920s and earlier.
April 1, 2011
Candied Yuja Peel
The final product is sweet with lots of yuja flavor. (Tammy Quackenbush photo)
My quest for fun, tasty alternative uses for 유자 yuja (Asian citron, a.k.a. yuzu in Japanese) and the yuja marmalade commonly used to make the hot drink 유자차 yujacha turns again to a sweet treat from the rind, candied yuja peels.
The earliest record of candied fruits goes back to the 14th century, according to Wikipedia. Candied peels of citrus fruits such as oranges, citrons and lemons were popular in both Europe and Western Asia during the Middle Ages. Arabs call them g’shur purtaghal.
The technique of boiling fruits and/or their peels in sugar syrup preserves the fruit and the rinds from spoiling. In other words, it was a practice of necessity in a seemingly bygone era when “waste not, want not” was a respected maxim.
During the Middle Ages, only the very wealthy — who could afford sugar and citrus fruits — enjoyed candied fruit on a regular basis. Today, thanks to refrigeration and year-long access to many kinds of citrus fruits from various exotic locales, the rich and not-so-rich alike can create and enjoy this recipe.
This recipe was inspired by Closet Cooking‘s recipe for candied orange peel.
Candied yuja peels are delicious by themselves as a little snack or dessert, but they are also delicious dipped in chocolate. They would also make a wonderful garnish for your favorite brownies.
March 16, 2011
Yuja Curd
Yuja curd can give your morning breakfast a little bit of sunshine. (Jeff Quackenbush photo)
Receiving a generous gift of a large bag of organically grown 유자 yuja fruit — Asian citron, rare in the U.S. — continues to spark inspiration on more ways Koreans and expats can use the humble yuja beyond stirring a spoonful of 유자차 yujacha marmalade into a cup of hot water for a mid-winter drink.
Adapted from a recipe on Epicurious.

Add zest, juice, sugar and eggs to a metal bowl. (Tammy Quackenbush photo)
Whisk together zest, juice, sugar and eggs until they are blended well. (Tammy Quackenbush photo)
Add 1/2 cup butter that has been cut into four chunks, approximately 2 tablespoons each. (Tammy Quackenbush photo)
Set bowl over a saucepan of simmering water and begin whisking the mixture continuously, until thickened and smooth. This will take about five minutes. If you have a candy thermometer, check for a temperature of 165 degrees Fahrenheit. The constant whisking at low temperature will prevent the eggs from curdling. (Jeff Quackenbush photo)
Pour the warm mix into a fine mesh sieve. (Jeff Quackenbush photo)
Force curd through a fine sieve set into another bowl. Discard the zest. (Jeff Quackenbush photo)
The stuff that is left behind includes the zest and some unrefined egg parts. (Jeff Quackenbush photo)
This is what the finished product looks like when it’s still warm. As it cools, it will become more firm. (Jeff Quackenbush photo)
Serve warm, or cover the surface of curd with wax paper and cool completely. Once it cools, it will set and have a little more firmness than the warm curd.
This would make an excellent topping on any sweet breakfast food: scones, granola, English muffins, cheese blintzes or French toast. It will keep in the refrigerator for up to five days.
March 12, 2011
Yujacha Rolls
This recipe is simpler than Yujacha Hamantashen but equally delicious. (Tammy Quackenbush photo)
In my quest to find more alternative uses for 유자차 yujacha (Asian citron marmalade tea) beyond the traditional Korean hot drink, I came up with a sweet treat, Yujacha Rolls.
These rolls are much quicker to prepare than Yujacha Hamantashen but use the same filling. Hamantashen are triangle-shaped cookies filled with dried fruit or chocolate and traditionally eaten around the Jewish festival of Purim.
If you prefer a sweeter dough, follow the instructions for hamantashen dough.
March 5, 2011
Yujacha Salmon (Spicy Citron Sauce)
Some might think my love affair with 유자차 yujacha (Asian citron tea) has become an obsession. So far, I’ve made yuja chicken, yuja butter, yuja scones, and yujacha hamantaschen (triangle-shaped filled cookies usually eaten at the Jewish festival of Purim).
Now there’s yujacha salmon, a simple glaze that will add zippy tang to your salmon. It would also make an excellent dipping sauce for chicken strips or spring rolls.
February 21, 2011
French Toast With Yujacha Syrup
Yujacha and cinnamon are a marriage made in heaven. (Photo by Tammy Quackenbush)
Writing recently for Plate magazine about Korean breakfast culture inspired me to try mixing traditional Korean ingredients with traditional western breakfast items in unconventional ways.
For some time my palate has been passionate about 유자차 yujacha, a hot tea made from Asian citron marmalade. Yuja is called yuzu in Japan.
French toast goes back to Roman times, making it one of the first “egg toast” dishes in recorded history. I’ve found that yujacha syrup and French toast work well together.
February 16, 2011