A recipe for Korean Strawberry Milk (생딸기우유) in celebration of #FoodieExtravaganza’s National Strawberry Month! Homemade strawberry syrup and fresh diced strawberries are paired with milk for a light and refreshing drink.
Foodie Extravaganza is a monthly party hosted by bloggers who love food! Each month we incorporate one main ingredient or theme from The Nibble into recipes to share with you and Kelley of Simply Inspired Meals chose to celebrate National Strawberry Month for today’s event! Other foods celebrated in May include Asparagus, Hamburgers, Coconut Cream Pie, Chocolate Chip Cookie, Vanilla Pudding, Enchiladas, Shrimp, and Salad.
Posting day is always the first Wednesday of each month. If you are a blogger and would like to join our group and blog along with us, come join our Facebook page Foodie Extravaganza. We would love to have you! If you’re a spectator looking for delicious tid-bits check out our Foodie Extravaganza Pinterest Board!
Korean Strawberry Milk
For today’s strawberry-themed event, Claire asked me to make one of her current favorite drinks- Korean Strawberry Milk (생딸기우유)! A simple strawberry syrup is layered with diced fresh strawberries and topped off with cold milk for quite the refreshing drink. There are only three ingredients in all and the longest part is waiting for the strawberry syrup to cool before combining everything together.
A few cafes here in Los Angeles feature the drink and Claire really developed a love for it over the last year through INKCoffee&Craft’s drink delivery service. Unfortunately, they stopped delivering in December 2020 (which drove the push to make it at home), but I actually just learned this week that they have rebranded as Fence Coffee Company and will be opening a retail location soon!
Claire has also enjoyed the Iced Strawberry Latte from Frenz Coffee (recently merged with Alibi Coffee Co.), Strawberry Milk from Sharp Specialty Coffee, and the Seoul Strawberry Milk from Smoking Tiger Coffee & Bread.
A Few Tips
Adjust the amount of sugar as desired and based on the quality of strawberries. During peak season, I usually add 3 tablespoons and will increase to 4 tablespoons if they are not as sweet. I have also come across recipes that use sweetened condensed milk in place of the sugar. Others do a combination of sugar and honey.
The strawberry syrup can be prepared up to a day or two in advance and refrigerated until needed. Before simmering, roughly mash the strawberries with a potato masher, fork, or even your hands for a variety of texture. For a more smooth sauce, use a blender and puree until smooth. Adjust the cooking time between 2-5 minutes to create a thinner or thicker syrup. The longer you cook the syrup, the thicker it will become (and may have more difficulty combining with the milk).
If using a straw, try to find a thicker one and dice the strawberries small enough so they will fit through.
For a richer drink, add a splash of cream.
Check out what everyone else made with strawberries:
- Fresas con Crema from A Day in the Life on the Farm
- Strawberry Marshmallows from Karen’s Kitchen Stories
- Barbecued Strawberry Chicken from Making Miracles
- Korean Strawberry Milk from Tara’s Multicultural Table
- Simple Strawberry Vodka from Food Lust People Love
- SOP Mocktail from Sneha’s Recipe
- Strawberry Shrikand from Magical Ingredients
- Vanilla-Macerated Berry Shortcake from Culinary Adventures with Camilla
Korean Strawberry Milk Recipe
Adapted from Drive Me Hungry
Korean Strawberry Milk
- 10 ounces (284 grams) fresh strawberries divided
- 3-4 tablespoons (44-50 grams) granulated sugar
- 2 cups (473 milliliters) cold milk
- Hull and chop 6 ounces (170 grams) of the strawberries and place in a bowl. Mash using a potato masher, fork, or your hands to desired texture, then mix in the sugar. Transfer to a small pot and bring to a simmer over medium heat.
- Simmer while stirring for 2-5 minutes to create a slightly thickened strawberry syrup. Remove from heat, cool to room temperature, transfer to a covered container, and refrigerate until chilled.
- Once the syrup has cooled and is ready to assemble, hull and finely dice the remaining 4 ounces (113 grams) of the strawberries.
- Divide the cooled strawberry syrup between two glasses. Top with the diced strawberries and pour in the milk.
- Stir to combine the ingredients and serve immediately.