Do Koreans Use Yuzu? Unveiling the Story of Yuja

November 29, 2025 •

3 min read

The intensely fragrant yuzu, a citrus fruit that originated in China and was introduced to the Korean peninsula during the Tang dynasty, is deeply embedded in Korean culture and cuisine. But do Koreans use yuzu? Yes, absolutely, and they refer to it as 'yuja' (유자), a treasured ingredient particularly famous for its role in traditional Korean citron tea.

Quick Summary

Koreans, who call the fruit 'yuja,' use this intensely fragrant citrus extensively for popular beverages like yuja-cha (citron tea), traditional desserts, marinades, and even skincare products..

Key Points

Yuja is the Korean name: The citrus fruit known as yuzu in Japan is called yuja (유자) in Korea.
Yuja-cha is iconic: Its most famous application is yuja-cha, a popular traditional tea made from a sweet marmalade called yuja-cheong.
Used for cold remedies: Rich in Vitamin C, yuja tea is a widely used folk remedy for the common cold and fatigue.
Versatile culinary uses: Beyond tea, yuja is used in desserts like fruit punch (hwachae), salad dressings, and marinades.
Prized for fragrance: Given its bitter taste and seedy flesh, the fruit's aromatic zest and floral scent are its most valued attributes in cooking.
Important regional crop: The majority of Korean yuja is cultivated in Goheung county, South Jeolla Province, highlighting its specific regional significance.
Also used in skincare: Due to its high vitamin C and antioxidant content, yuja is a prominent ingredient in many Korean beauty products.

Yuja: The Korean Yuzu

For over a thousand years, yuzu has been cultivated and used in Korea, where it is known as yuja (유자). While the fruit's thick, bumpy skin and numerous seeds make it unsuitable for eating raw, its powerful, aromatic zest and tart juice are prized for their complex flavor profile, which combines notes of mandarin orange, grapefruit, and lemon. Korean culinary tradition, however, diverges from its Japanese counterpart in its most popular application, focusing heavily on a sweet, preserved marmalade rather than fresh zest.

The Heart of Yuja: Yuja-Cheong and Yuja-Cha

The most iconic use of yuja in Korea is in yuja-cheong (유자청), a thick, sweet marmalade made from thinly sliced yuja cured in sugar and honey. This fragrant preserve is the key ingredient for the beloved traditional beverage, yuja-cha (유자차), or Korean citron tea. This comforting, caffeine-free drink is particularly popular during winter months, believed to be a restorative remedy for colds, sore throats, and fatigue. The process for making yuja-cheong is a simple yet meticulous one:

Preparation: Thoroughly wash and scrub the yuja fruits, then pat them dry. Remove the seeds and thinly slice the entire fruit, including the rind and pulp.
Curing: In a sterilized jar, layer the sliced yuja with an equal amount of honey or sugar.
Infusion: Let the mixture sit at room temperature for several days until the sugar dissolves and a syrup forms. Then, transfer to the refrigerator for storage, where the flavors will deepen over time.
Brewing: To make the tea, simply stir a spoonful of the yuja-cheong into a mug of hot water. The preserved yuja slices can be eaten along with the tea.

Beyond the Brew: Other Korean Yuja Applications

While yuja-cha is its most famous form, yuja is a versatile ingredient used in other facets of Korean cuisine:

Desserts and Beverages: Yuja-hwachae (유자화채), a traditional fruit punch, uses yuja for a bright, citrusy flavor. Yuja is also a popular flavor for bingsu (shaved ice) in the summer.
Marinades and Dressings: The fruit's vibrant flavor is used to create fragrant salad vinaigrettes and marinades for meat and seafood, adding a unique, zesty twist.
Modern Products: The intense aroma and high vitamin C content have led to yuja's inclusion in various modern products. Yuja-flavored bread is a specialty in cities like Yeosu, and yuja is a star ingredient in many Korean skincare lines, featured in serums, creams, and face washes.

Korean Yuja vs. Japanese Yuzu: A Comparative Glance

While both Korea and Japan treasure the fruit, their culinary emphasis and cultural associations differ, reflecting distinct culinary traditions.


Aspect	Korean Yuja (유자)	Japanese Yuzu (柚子)
Primary Use	Primarily focuses on preserved fruit (yuja-cheong) for tea and desserts.	Utilizes fresh zest and juice for savory applications like ponzu sauce and yuzu kosho.
Flavor Profile	Korean-grown yuja is sometimes noted for having a thicker skin and stronger fragrance.	Celebrated for its versatile zest and complex aroma used to elevate dishes.
Traditional Practice	Used as a traditional cold remedy and daily wellness tonic, particularly in winter.	Associated with rituals like the winter solstice yuzu-yu (yuzu bath) for good health.
Product Focus	Widely available as jarred yuja-cheong in supermarkets and cafes.	More common in savory condiments, sauces, and as a garnish.

Yuja's Regional Significance

In South Korea, intensive yuja cultivation takes place in specific regions, particularly Goheung county in South Jeolla Province. Goheung's coastal climate is ideal for growing the fruit, and local agricultural cooperatives process a significant portion of the country's yuja into products like yuja-cha. This localized, specialized production underscores the fruit's deep regional importance, far beyond its widespread use in households across the nation. For more on the production, consider exploring the practices of cooperatives like the Duwon Agricultural Cooperative mentioned in Kavey Eats' article detailing a visit to Goheung.

Conclusion

So, do Koreans use yuzu? Yes, and in a way that is uniquely their own. Under the name yuja, this aromatic citrus fruit is a staple of Korean culinary tradition, most notably through the creation of yuja-cheong for the comforting and restorative yuja-cha. Its uses extend beyond tea to include a variety of desserts, dressings, and even modern wellness and beauty products. The story of yuja in Korea is a testament to the fruit's cherished place in the nation's heart, celebrated for its intense fragrance, comforting warmth, and traditional health benefits.

Frequently Asked Questions

In Korea, yuzu is called yuja (유자). The names refer to the same citrus fruit, with 'yuzu' being the Japanese name and 'yuja' the Korean name.

Yuja is most famously used to make yuja-cheong (a marmalade), which is then mixed with hot water to create yuja-cha (citron tea). It is also used in desserts, dressings, and marinades.

Yuja-cha is Korean citron tea, a comforting and fragrant beverage made from mixing yuja-cheong with hot water. Traditionally, it is consumed as a remedy for colds and is rich in vitamin C.

No, yuja is not typically eaten raw due to its intense bitterness, tartness, and large number of seeds. Instead, its fragrant zest and juice are used to flavor dishes and drinks.

Intensive yuja cultivation primarily takes place in South Jeolla Province, particularly in Goheung county, where the climate is ideal for growing the fruit.

While it is the same fruit, Korean and Japanese culinary traditions emphasize different uses. Koreans focus on preserves like yuja-cheong, while the Japanese primarily utilize fresh zest and juice for savory condiments and flavorings.

Yes, yuja is a popular ingredient in Korean skincare. Its high vitamin C content and antioxidant properties are leveraged in serums, creams, and other products to brighten skin and reduce sun damage.