Korean Strawberry Milk
Ddalgi Uyu (딸기 우유)
Servings: 4
Calories: 180kcal
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
- In a medium bowl, combine the quartered strawberries, sugar, lemon juice, and pinch of salt. Stir gently to coat all the strawberries in sugar.
- 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.
- 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.
- 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.
- 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.
- 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.
- Serve with a long spoon or straw for stirring, and garnish with fresh strawberry slices and mint leaves if desired.
- Mix before drinking to combine the flavors.
Notes
RECIPE TIPS
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- Choose ripe, fragrant strawberries for the best flavor
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- Adjust sugar based on the natural sweetness of your strawberries
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- Mash only some of the strawberries for the perfect texture – keeping some chunks creates visual interest
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- Pour the milk slowly along the side of the glass for the most beautiful swirling effect
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- For the most photogenic results, use a clear glass tumbler
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- 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
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- Fresh fruit skewers
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- Light cookies or biscuits
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- Korean pastries like hotteok
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- As a refreshing dessert beverage after a spicy Korean meal
VARIATIONS
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- Add a scoop of vanilla ice cream for a strawberry milk float
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- Use frozen strawberries (thawed) when fresh aren't in season
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- Create a dairy-free version with almond, oat, or coconut milk
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- Add a drop of rosewater for a subtle floral note
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- Blend the final mixture for a smooth strawberry milk without chunks
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- For adults, add a splash of strawberry soju for a boozy version
STORAGE
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- Store strawberry compote in an airtight container in the refrigerator for up to 3 days
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- Prepare the compote in advance for quick assembly when desired
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- Do not store the milk and strawberry mixture together – combine only when ready to serve
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- For a thicker compote that lasts longer, cook the strawberry mixture for 5 minutes
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- Freeze excess compote in ice cube trays for up to 1 month
Nutrition
Calories: 180kcal | Carbohydrates: 25g | Protein: 6g | Fat: 5g | Fiber: 1g
