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Korean Strawberry Milk

Super easy and delicious Korean style strawberry milk recipe!

Freshly mashed strawberries are soaked in sugar then are topped with your choice of milk. This is an incredibly easy and quick recipe you can do at your home cafe.

It tastes amazingly delicious and sweet and this might become your favorite strawberry milk ever!

two bottles of strawberry milk with straws

What is Korean Strawberry Milk

Korean style strawberry milk (딸기 우유) popped up a few years ago in Korea. Many cafes sell this milk, particularly when strawberries are in season.

Korean strawberry milk is made with three simple ingredients – fresh strawberries, sugar and milk. All you need to do is mash the clean and trimmed strawberries with a masher or crush them using your fingers, combine with sugar and wait until they mingle well. Then take a few scoops of thickened strawberry syrup out into a cup, then pour your choice of milk. 

Seriously, this is the best kind of strawberry milk I ever had. It is so delicious and refreshing that you won’t be able to look at other types of strawberry milk the same way anymore!

Two cups of Korean strawberry milk

Tips

  • Korean strawberry syrup (딸기청) is typically made at a strawberry to sugar ratio of 1 to 1. This can help the syrup to last longer, usually up to 2 weeks. However, for this recipe, I made the strawberry syrup at 1 to 0.5 ratio as I find that 1 to 1 ratio is a bit too sweet. That being said, if you naturally don’t like a sweet taste, you can reduce the sugar level down further to a 1 to 0.2 ratio.
  • I’ve only made the strawberry syrup with raw sugar and white sugar, so I can’t speak for other types of sweeteners. But when I compared the outcome between the raw sugar and white sugar, raw sugar is definitely the way to go. As raw sugar is less processed, it gives more depth of flavor and luscious result.
  • Be sure to chill the strawberry syrup in the refrigerator. It will make the milk tastier. Also, while it’s chilling, the sugar crystals will melt into the syrup too.

 

Other Korean Drinks You Might Like

 

Ingredients for Korean Strawberry Milk, Serves 2

  • 140g / 5 ounces fresh strawberries, washed and stems removed (or frozen strawberries can be used)
  • 70g / 2.5 ounces raw sugar (or white sugar)
  • 2 cups of milk (your choice, I used full cream milk)
  • (Optional) 2-3 ice cubes

How to Make Korean Strawberry Milk

1. Dice the strawberries into smaller pieces or use your hands/masher to mash them. (Or you can adopt both methods to give an interesting texture.).

a photo collage - dicing strawberries and mashing strawberries

If using frozen strawberries, you can use a blender. If so, add the frozen strawberries and 2 Tbsp of hot water in a blender and gently mix them around to lightly thaw the frozen strawberries.

Turn up the blender, using the lowest spin mode, until you get your desired texture. (Blending for a short burst of time will give you a more chunkier texture and blending a bit longer will give you a smoother texture.)  

2. Transfer the diced/mashed/pureed strawberries into a medium size bowl and add the sugar. Mix them well. Chill the bowl in the refrigerator for 1 – 2 hours, covered. 

A collage image of how to make korean strawberry syrup

3. Prepare the serving cups and add 4 Tbsp of strawberry syrup into each cup. (You can add more or less depending on your preference.) Pour over the milk. Serve immediately. To drink mix the milk and strawberry syrup well with a straw.

Pouring milk in to a cup with strawberry syrup

Front angle shot of fresh strawberry milk

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Two cups of Korean strawberry milk

Korean Strawberry Milk

Easy and delicious Korean style strawberry milk recipe
5 from 2 votes
Print Pin Rate
Course: Drinks
Cuisine: Korean
Keyword: homemade strawberry milk, korean strawberry milk, strawberry milk
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 2
Calories: 311kcal
Author: Sue

Ingredients

  • 140 g fresh strawberries (or frozen strawberries), (5 ounces), washed and stems removed
  • 70 g raw sugar (or white sugar), (2.5 ounces)
  • 2 cups milk (your choice, I used full cream milk)
  • 2-3 ice cubes (optional)

Instructions

  • Dice the strawberries into smaller pieces or use your hands/masher to mash them. (Or you can adopt both methods to give an interesting texture.).
    If using frozen strawberries, you can use a blender. If so, add the frozen strawberries and 2 Tbsp of hot water in a blender and gently mix them around to lightly thaw the frozen strawberries.
    Turn up the blender, using the lowest spin mode, until you get your desired texture. (Blending for a short burst of time will give you a more chunkier texture and blending a bit longer will give you a smoother texture.)  
  • Transfer the diced/mashed/pureed strawberries into a medium size bowl and add the sugar. Mix them well. Chill the bowl in the refrigerator for 1 – 2 hours, covered.
  • Prepare the serving cups and add 4 Tbsp of strawberry syrup into each cup. (You can add more or less depending on your preference.) Pour over the milk. Serve immediately. To drink mix the milk and strawberry syrup well with a straw.

Notes

  • You can adjust the sugar level per your liking. If you don’t naturally like a sweet taste, you can reduce it down further to a 1 to 0.2 ratio.
  • I can’t speak for other types of sweeteners, but when I compared the outcome between the raw sugar and white sugar, raw sugar gives more depth of flavor and luscious result.
  • Be sure to chill the strawberry syrup in the refrigerator. It will make the milk tastier.
  • It is best to consume the milk on the day of making it.

Nutrition Info (per serving)

Calories: 311kcal | Carbohydrates: 52g | Protein: 8g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 24mg | Sodium: 107mg | Potassium: 429mg | Fiber: 1g | Sugar: 50g | Vitamin A: 395IU | Vitamin C: 41mg | Calcium: 287mg | Iron: 1mg

The nutrition information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.

Tried this recipe?I love hearing how you went with my recipes! Rate this recipe with a comment below and tag me on Instagram @MyKoreanKitchen.

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Written by: Sue

Last Updated: October 21, 2020
Sue and My Korean Kitchen Profile

Welcome to my Korean kitchen! I’m so happy that you're here. I am Sue, the creator behind My Korean Kitchen (since 2006). I love good food and simplifying recipes. Here you will find my best and family approved recipes. Thanks for stopping by!

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6 thoughts on “Korean Strawberry Milk”

  1. Ive tried make strawberry marmalade. With only sugar and fresh strawberries. Put it in the fridge securely in a jar. It was about 1 week ago. Today when i open it, strong smell comes out. Seems that it creates soda/alcohol.. trully i dont know what it is. What did i do wrong? Or is it normal? Thank you.

    Reply
    • Did you use 1:1 ratio for sugar and strawberry? Or more like my recipe ratio 1:2? Or something different? Also, did you use a sterilized jar?
      When I stored it for about a week or so, it was fine to eat. I could only smell strong sweetened strawberry, not fermented smell. I didn’t like the texture of this aged strawberry though as it was runnier / mushier.

      Reply
  2. I just bought strawberries! I can’t wait to make this. I’ll be sipping it this afternoon! The picture looks SO beautiful! As I was reading thru the recipe, I noticed “Korean Banana Milk”. You *know* that I’ll be trying that as well! I’m loving this! Thanks so much!🌈🌈🌈

    Reply

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