Korean Strawberry Milk

5 from 1 vote

Fresh Korean strawberry milk is really a very refreshing drink you can try during summertime. It is so easy to make and so delicious!

Prep Time5

Cook Time5

Total Time10

Course: Drinks

Cuisine: Asian, korean

Servings: glasses

Calories: 472kcal

Author: Claudia

Wash and hull the strawberries, then cut them into small pieces. Transfer to a pot with sugar. Cook over medium heat, stirring occasionally, until the strawberries soften and release their juices. Continue cooking until slightly thickened with visible chunks.
Remove from heat and transfer to a container. Let it cool completely, then refrigerate for a few hours or overnight. This helps the flavor develop and thicken slightly.
Add 2–3 teaspoons of the strawberry syrup to the bottom of a glass. Spoon in some fresh strawberry cubes and optional jelly for extra texture.
Pour cold milk over the strawberry mixture. Serve immediately and stir before drinking to combine the layers.

Don’t overcook the strawberries – Cook just until soft and slightly thickened, with visible chunks. This gives your Korean strawberry milk that signature café-style texture.
Chill the strawberry syrup before using – Letting it rest in the fridge helps the flavor develop and thickens the mixture slightly for better layering.
Use cold milk for the best layers – Pouring cold milk over chilled strawberry syrup creates that beautiful layered look you see in Korean cafés.
Adjust sweetness to taste – If your strawberries are very sweet, reduce the sugar slightly. Taste the syrup before assembling the drink.
Add fresh strawberry cubes just before serving – This keeps them juicy and adds extra texture to the drink.
Optional: add a splash of lemon juice – A small amount of lemon juice can brighten the flavor and balance the sweetness.