# Korean Strawberry Milk

> Ddalgi Uyu (딸기 우유)

By David Kim for Nosh with David. Full page: https://noshwithdavid.com/recipes/korean-strawberry-milk/

- Cuisine: Korean
- Course: Drinks
- Time: prep 10 min, total 15 min
- Serves: 4

## Ingredients

### For the Strawberry Compote

- 1 cup fresh strawberries (hulled and quartered)
- 2-3 tbsp granulated sugar (adjust to strawberry sweetness)
- 1 tbsp lemon juice
- Pinch of salt
- ¼ tsp vanilla extract (optional)

### For Serving

- 2 cups cold milk (whole milk recommended, but any milk works)
- Ice cubes
- Fresh strawberry slices for garnish
- Mint leaves for garnish (optional)

## Instructions

1. In a medium bowl, combine the quartered strawberries, sugar, lemon juice, and pinch of salt. Stir gently to coat all the strawberries in sugar.
2. Let the strawberries sit for about 5 minutes, allowing them to release their juices and create a natural syrup. The sugar will begin to dissolve.
3. Using a fork or potato masher, lightly mash about half of the strawberries, leaving some chunks for texture. Add vanilla extract if using and stir to combine.
4. For a smoother texture (optional): Transfer half of the strawberry mixture to a blender and pulse a few times, then recombine with the chunkier half.
5. To serve: Add 2-3 tablespoons of the strawberry mixture to the bottom of each glass. For the classic Korean strawberry milk look, spread some of the mixture up the sides of the glass.
6. Add ice cubes to the glass, then slowly pour in the cold milk. The strawberry mixture will naturally create beautiful pink swirls in the milk.
7. Serve with a long spoon or straw for stirring, and garnish with fresh strawberry slices and mint leaves if desired.
8. Mix before drinking to combine the flavors.

## Notes

#### RECIPE TIPS

- Choose ripe, fragrant strawberries for the best flavor

- Adjust sugar based on the natural sweetness of your strawberries

- Mash only some of the strawberries for the perfect texture – keeping some chunks creates visual interest

- Pour the milk slowly along the side of the glass for the most beautiful swirling effect

- For the most photogenic results, use a clear glass tumbler

- Chill glasses in the freezer for 5 minutes before serving for an extra-refreshing drink

#### SERVING SUGGESTIONS

Serve with:

- Korean street toast for an authentic Korean cafe experience

- Fresh fruit skewers

- Light cookies or biscuits

- Korean pastries like hotteok

- As a refreshing dessert beverage after a spicy Korean meal

#### VARIATIONS

- Add a scoop of vanilla ice cream for a strawberry milk float

- Use frozen strawberries (thawed) when fresh aren't in season

- Create a dairy-free version with almond, oat, or coconut milk

- Add a drop of rosewater for a subtle floral note

- Blend the final mixture for a smooth strawberry milk without chunks

- For adults, add a splash of strawberry soju for a boozy version

#### STORAGE

- Store strawberry compote in an airtight container in the refrigerator for up to 3 days

- Prepare the compote in advance for quick assembly when desired

- Do not store the milk and strawberry mixture together – combine only when ready to serve

- For a thicker compote that lasts longer, cook the strawberry mixture for 5 minutes

- Freeze excess compote in ice cube trays for up to 1 month

## Nutrition per serving

- Calories: 118
- Carbohydrates: 17 g
- Protein: 4 g
- Fat: 4 g
- Saturated fat: 2 g
- Fiber: 1 g
- Sugar: 16 g
- Sodium: 53 mg