This HOMEMADE KOREAN STRAWBERRY MILK, which is created from freshly pureed strawberries, is one of my favorite Korean beverages. You won’t again return to a strawberry drink from the supermarket after learning this recipe!

This milk with a summertime theme is made completely with fresh strawberries. Without a doubt, there are no artificial substances present.For texture, the drink contains tiny pieces of strawberry. The coconut milk gives a wonderful sweet flavor in the meantime.

There isn’t a topping on the conventional Korean strawberry milk. Ice cream and chocolate syrup are my preferred choices, though, if you want to add one. Homemade strawberry syrup is created from pureed strawberries, and homemade strawberry milk is made with fresh strawberry pieces. a popular Korean beverage made with strawberry juice.

Korean strawberry milk must be tried if you haven’t before. A straightforward and simple to follow recipe for homemade Korean strawberry milk prepared with fresh strawberries is provided. 

Nothing synthetic is present here! You’ll never want to buy it from the store again because it’s made with a straightforward strawberry puree and chunks of fresh strawberries for texture. Any type of milk, including non-dairy, will do. For this Korean style vegan strawberry coconut milk, I used homemade coconut milk.

What is Korean strawberry milk ?

In the summer, many cafes in Korea serve Korean strawberry milk, which is very popular there. Since all of the ingredients in Korean strawberry milk are actual strawberries, it differs from conventional strawberry milk. Nothing synthetic or weirdly processed strawberry syrup is present.


 ▢1 ¼ cups strawberries , fresh or frozen 

▢¼ cup sugar

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▢¾ cup fresh strawberries – cut into pieces

▢2 cups milk of your choice 


  1. Utilizing a blender, food processor, or masher, puree the 114 cups of strawberries. When using frozen strawberries, you can either use a high-speed blender to defrost them somewhat or the microwave.
  2. Combine the strawberry puree, sugar, and one-third of the chopped strawberries in a small pot. Heat until it reaches a rolling boil. After one minute of boiling, turn off the heat and let the mixture cool on the counter or chill in the fridge.
  3. You have the option to omit the boiling stage, but I suggest eating this the same day it is prepared. Since the puree  not heated, it will also thinner and waterier yet have a stronger flavor of fresh strawberries.)

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  4. Combine half of the leftover cut strawberry pieces and half of the chilled strawberry puree in each of two 16-ounce glasses. Make a pattern with it by swirling it up and around the glass. Then, immediately serve each glass with half of your preferred milk. Add whipped cream over top, if desired.

Cooking  Notes:

  • In the refrigerator, the cooked strawberry puree can  stored for up to two days in an airtight container.
  • Once the milk has  blended with the purée and strawberry bits, serve immediately.


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