Korean Yuja Pear Sparkling Drink
Quick answer
- Total time
- 10 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 7
About this dish
Yuja-bae sparkling is a Korean non-alcoholic drink that pairs the bright, bittersweet citrus character of yuja marmalade with the gentle, round fruit sweetness of Korean pear juice, finished with sparkling water for a refreshing effervescence.
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The base is assembled by thoroughly mixing yuja marmalade, pear juice, lemon juice, and honey until the marmalade dissolves completely, then divided into ice-filled glasses. Sparkling water is poured on last, slowly and down the side of the glass to keep as much carbonation intact as possible. Lemon juice lifts the floral fragrance of the yuja and makes the citrus notes more vivid, while pear juice neutralizes excess tartness and leaves a clean, smooth finish on the palate. Pouring the sparkling water before adding the other ingredients collapses the bubbles immediately, so the order matters. A sprig of rosemary tucked into the glass releases a herbal aroma that drifts upward with the carbonation and pairs naturally with the citrus base, adding visual appeal at the same time. The sweetness can be adjusted by varying the amount of honey depending on how concentrated the yuja marmalade is.
Ingredients
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Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Step
Chill two serving glasses in the freezer for about 10 minutes or in an ice bath.
Shake off any meltwater from 180 g of ice, then divide it between the glasses until each is about 70 percent full.
- 2Step
In a bowl, add 4 tablespoons yuja marmalade and 220 ml Korean pear juice first.
Press larger pieces of citrus pulp with a spoon and stir until the syrup loosens evenly through the pear juice.
- 3Step
Add 1 tablespoon each of lemon juice and honey, then stir for about 30 seconds until the honey dissolves and sweetness is even.
- 4Finish
Divide the finished base evenly between the two ice-filled glasses.
Use a long spoon to lift from the bottom two or three times, just enough to keep the yuja pulp from settling.
- 5Step
Slowly pour 360 ml cold sparkling water down the inside wall of the glasses, dividing it evenly.
If foam rises quickly, pause briefly, then turn the spoon once to settle any visible layers.
- 6Finish
Lightly tap the rosemary sprig between your palms to release its aroma, then place it in a glass.
Serve immediately while the ice is still firm and the bubbles are still active.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Bittersweet yuja marmalade meets gentle pear juice in this refreshing citrus soda called Yuja-bae-sparkling.
- Finish cue
- Lightly tap the rosemary sprig between your palms to release its aroma, then place it in a glass.
- Storage and reheating
- Chill two serving glasses in the freezer for about 10 minutes or in an ice bath.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
10min, 7 ingredients
Category median
20min, 6 ingredients
Based on 118 recipes
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