Why do Koreans drink tomato juice?

It’s popular in cafes and at home because it’s refreshing, lightly sweet–tangy, and pairs well with ice and citrus. You’ll also see tomato used in Korean “ade” drinks and in cheong (fruit syrups) stirred into sparkling water. Taste and café culture drive it more than health claims in everyday use in South Korea.

What is the Korean syrup?

When people say “Korean syrup” here, they usually mean cheong (청) —fruit layered with sugar until it releases a natural syrup. It’s uncooked, kept in the fridge, and used for drinks, toast, yogurt, and simple sauces.

How to make tomato syrup?

Tomato cheong is the simple route: Rinse and dry cherry tomatoes. Layer equal weights of tomatoes and sugar in a clean jar, finishing with sugar on top. Rest a few hours cool room temp, then refrigerate. Tip the jar daily; when most sugar dissolves (Day 2–3), strain for clear syrup. Keep cold.

Cheong is a no-cook fruit syrup made by macerating fruit with sugar. The sugar pulls out juices, creating a flavored syrup while leaving spoonable fruit pieces.

What is the difference between cheong and syrup?

“ Syrup ” is a broad term for a sweet liquid (any method). Cheong is a specific, no-cook, fruit-plus-sugar method that makes syrup and leaves fruit pieces. It’s typically mixed into drinks or spooned over foods and stored in the fridge.

Korean Tomato Syrup Recipe (Tomato Cheong)

Name: Korean Tomato Syrup Recipe: Easy 2-Ingredient Cheong
Prep time: 15 min
Total time: 15 min
Cuisine: Korean
Ingredients: 400 g cherry or grape tomatoes, rinsed and dried; 400 g granulated sugar (1:1 ratio by weight); 1 small basil leaf (optional); 1 thin lemon slice or 1/2 teaspoon lemon juice (optional)

Description

Korean Tomato Syrup is a no-cook tomato cheong made with ripe cherry tomatoes and sugar, layered and chilled until a rosy, pourable syrup forms with soft tomato bites perfect for drinks and breakfast.

Ingredients

Scale

400 g cherry or grape tomatoes, rinsed and dried
400 g granulated sugar (1:1 ratio by weight)
1 small basil leaf (optional)
1 thin lemon slice or 1/2 teaspoon lemon juice (optional)

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Instructions

Rinse and dry the cherry tomatoes thoroughly and remove any stems.
Sprinkle a thin layer of sugar at the bottom of a clean, dry jar.
Add a layer of tomatoes, then cover with sugar.
Repeat layering until all tomatoes and sugar are used, finishing with sugar on top.
Seal the jar and let it rest at cool room temperature for 4–6 hours.
Transfer the jar to the refrigerator.
Tip the jar gently once or twice daily to help dissolve the sugar.
After 2–3 days, once most sugar has dissolved, strain for a clear syrup if desired.
Store the syrup and fruit separately in the refrigerator and use within recommended time.

Notes

Use a 1:1 ratio by weight for best results. Always store in the refrigerator and use clean utensils when serving. Discard if you notice off smells, fuzzy growth, or pressure buildup.

Prep Time: 15 minutes
Cook Time: 0 minutes
Category: Condiment
Method: No-Cook
Cuisine: Korean

Nutrition

Serving Size: 1 tablespoon
Calories: 50
Sugar: 12g
Sodium: 0mg
Fat: 0g
Saturated Fat: 0g
Unsaturated Fat: 0g
Trans Fat: 0g
Carbohydrates: 13g
Fiber: 0g
Protein: 0g
Cholesterol: 0mg