Try this Korean Strawberry Syrup recipe
Try this Korean Strawberry Syrup recipe is a easy Korean recipe that serves 4. 20 calories per serving. Recipe by Lee Lem on YouTube.
Prep: 10 min | Cook: 5 min | Total: 20 min
Cost: $16.95 total, $4.24 per serving
Ingredients
- 2 cups Fresh Strawberries (hulled and sliced)
- 0.5 cup Erythritol (or preferred zero‑calorie sweetener) (granulated, can adjust to taste)
- 2 tablespoons Water (to help dissolve the sweetener)
- 1 teaspoon Matcha Green Tea Powder (high‑quality culinary grade)
- 1 teaspoon Lemon Juice (helps set the jam and adds brightness)
- 0.25 teaspoon Pinch of Salt (enhances flavor)
Instructions
Prepare the strawberries
Rinse the strawberries under cold water, remove the stems, and slice them into ¼‑inch pieces.
Time: PT3M
Combine fruit and sweetener
Place the sliced strawberries in the microwave‑safe bowl, add the erythritol and water, then stir to coat the fruit.
Time: PT2M
Microwave initial heating
Microwave on high for 2 minutes, then remove and stir. The strawberries should be softened and the sweetener mostly dissolved.
Time: PT2M
Temperature: ~100°C (steam hot)
Add matcha and lemon
Sprinkle the matcha powder and lemon juice over the warm strawberry mixture, then whisk until fully incorporated and the jam turns a uniform pink‑green hue.
Time: PT1M
Final microwave burst
Return the bowl to the microwave and heat for an additional 1 minute. This helps the jam set and the flavors meld.
Time: PT1M
Temperature: ~95°C
Cool and store
Let the jam cool to room temperature, then transfer to a clean glass jar. Refrigerate for at least 30 minutes before using.
Time: PT5M
Nutrition Facts
- Calories
- 20
- Protein
- 0g
- Carbohydrates
- 5g
- Fat
- 0g
- Fiber
- 1g
Dietary info: Vegan, Gluten‑Free, Keto‑Friendly, Low‑Calorie
Ingredient Substitutions
- Instead of Fresh Strawberries: Frozen strawberries (thawed)
- Instead of Erythritol (or preferred zero‑calorie sweetener): Stevia blend, Allulose, Monk fruit sweetener
- Instead of Matcha Green Tea Powder: Green tea powder (lower grade)
- Instead of Lemon Juice: Lime juice, Apple cider vinegar (small amount)
Equipment Needed
- Microwave‑Safe Bowl
- Wooden Spoon or Silicone Spatula
- Measuring Cups and Spoons
- Knife
- Cutting Board
Critical Steps — Do Not Skip
- Ensure the sweetener is fully dissolved before adding matcha.
- Do not overheat the jam after adding matcha, as high heat can degrade the green color and flavor.
Chef Tips from the Video
- Add a tiny pinch of sea salt to enhance the strawberry sweetness.
- Use culinary‑grade matcha for a vibrant color and smoother taste.
- For extra zing, stir in a few drops of vanilla extract after the jam has cooled.
Troubleshooting
Jam is too watery after cooling.
Microwave for an additional 30‑60 seconds, or add 1‑2 teaspoons more erythritol.
Jam becomes grainy or sweetener didn’t dissolve.
Stir the sweetener into the water before adding strawberries, and ensure the mixture reaches a rolling boil (microwave 1‑2 minutes longer).
Matcha turns brown or bitter.
Add matcha after the first heating step and avoid a second long microwave burst; keep the final heating to 1 minute only.
Storage
Refrigerator: Up to 2 weeks in an airtight jar.
Freezer: Up to 2 months; thaw in refrigerator before use.
Room temperature: Not recommended; may spoil after a few hours.
Make-Ahead Tips
- The jam keeps well refrigerated for up to two weeks, making it perfect for meal‑prep.
- For a thicker spread, microwave an extra 30 seconds after the final heating step.
Frequently Asked Questions
What is the cultural significance and history of Taki Chong (strawberry matcha jam) in Korean cuisine?
Taki Chong is a modern Korean adaptation of traditional fruit preserves, often used as a sweet topping for desserts and drinks. While classic Korean jams were made with sugar, contemporary versions like this low‑calorie strawberry‑matcha jam reflect Korea’s growing health‑conscious food trends.
What are the traditional regional variations of strawberry jam in Korean cuisine?
In Korea, fruit preserves vary by region: Jeju Island favors citrus‑based marmalades, while the mainland often uses berries like strawberries or Korean raspberries (bokbunja). Some versions incorporate honey or rice syrup instead of refined sugar.
How is Taki Chong traditionally served in Korean households?
Traditionally, Taki Chong is spooned over plain rice cakes, mixed into sweetened milk, or used as a dip for fresh fruit. It’s also popular as a swirl in shaved ice desserts (bingsu).
What occasions or celebrations is strawberry matcha jam (Taki Chong) associated with in Korean culture?
While not tied to a specific holiday, strawberry jam is popular during spring festivals when strawberries are in season, and it’s often served at family gatherings, picnics, and as a refreshing topping for summer drinks.
How does strawberry matcha jam fit into the broader Korean dessert tradition?
Korean desserts frequently balance sweet and subtle flavors; adding matcha introduces a gentle bitterness that complements the natural sweetness of strawberries, aligning with the Korean palate’s love for contrast.
What are the authentic traditional ingredients for Taki Chong versus acceptable substitutes?
Authentic Taki Chong uses fresh strawberries, sugar, and sometimes a splash of rice wine. In this calorie‑friendly version, erythritol replaces sugar and matcha adds a modern twist; honey or monk fruit can also be used as sweetener substitutes.
What other Korean dishes pair well with strawberry matcha jam?
Pair it with Korean rice cakes (tteok), sweet red bean porridge (patjuk), or as a topping for Korean-style pancakes (hotteok). It also works beautifully with Korean yogurt drinks (yogurt smoothies).
What makes strawberry matcha jam special or unique in Korean cuisine?
The combination of bright strawberry flavor with earthy matcha creates a rare sweet‑bitter profile not common in traditional Korean jams, offering a modern, low‑calorie alternative that still feels indulgent.
How has Taki Chong evolved over time in Korean food culture?
Originally a simple sugar‑preserved fruit spread, Taki Chong has evolved to include health‑focused sweeteners, superfood powders like matcha, and creative uses in drinks and desserts, reflecting Korea’s fusion of tradition and wellness trends.
What are common misconceptions about strawberry matcha jam in Korean cooking?
Many think the jam must be made with a lot of sugar, but low‑calorie sweeteners work just as well. Another myth is that matcha will turn bitter when cooked; short microwave heating preserves its flavor.
What are the most common mistakes to avoid when making strawberry matcha jam?
Avoid over‑cooking, which can turn the jam dark and grainy, and be sure the sweetener is fully dissolved before adding matcha to prevent clumps. Also, don’t skip the lemon juice, as it helps the jam set.
Why does this Taki Chong recipe use erythritol instead of regular sugar?
Erythritol provides sweetness without the calories of sugar, keeping the jam fitness‑friendly while still allowing the strawberries to release their natural juices during microwaving.
Can I make strawberry matcha jam ahead of time and how should I store it?
Yes, store the cooled jam in an airtight glass jar in the refrigerator for up to two weeks, or freeze for up to two months. Bring it to room temperature before using for the best spreadability.
What does the YouTube channel Lee Lem specialize in?
Lee Lem’s YouTube channel focuses on calorie‑friendly Asian recipes, fitness‑oriented cooking hacks, and quick home‑cooking tutorials that blend traditional flavors with modern health trends.
How does the YouTube channel Lee Lem’s approach to Korean cooking differ from other Korean cooking channels?
Lee Lem emphasizes low‑calorie adaptations, using alternative sweeteners and protein‑boosting ingredients, whereas many Korean cooking channels stick to traditional, higher‑calorie methods. Lee Lem also incorporates fitness tips and quick microwave techniques.
Last updated: September 3, 2026
