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.
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.
I'm a writer/blogger for Koreafornian Cooking (USA), the San Francisco Bay Area Editor for ZenKimchi Food Journal (South Korea) and occasionally for WineKorea.asia developing Korean and Korean fusion recipes, and writing articles on the Korean food scene in the San Francisco Bay Area and commentary on Korean food culture. I've written articles for Yonhap News Agency based in South Korea and Plate Magazine, a culinary magazine. My recipes have been featured on Serious Eats/Slice, Foodbuzz.com, New Asian Cuisine, Marxfoods.com and Korea.net.