Korean grapes are my mom’s favorite fruit. On my last trip to Korea, my aunt had more grapes than she could eat, so she simmered them into a juice that became the most delicious fruit drink I’ve ever tasted.
You might think Korean grapes are too expensive to use for juice. I thought the same, but the concentrated flavor of the finished juice makes it absolutely worth it.
I can only eat so many whole grapes before I tire of them, but this juice is irresistible. I drank so much that, honestly, it temporarily darkened my stool — an odd but true sign of how intensely colored and flavorful it is.
What are Korean grapes?
Often called Korean grapes in markets, these actually trace their popularity to Japan and are widely enjoyed across East Asia. They are a concord-type grape known as Kyoho. They’re large, round, very juicy, and exceptionally sweet.
These grapes differ from common table grapes in the U.S. They have a thick skin and large seeds. Traditionally you don’t eat the skin: hold the grape between thumb and forefinger, gently squeeze the flesh out into your mouth, discard the skin, and spit out the seeds.
Ingredients
- Korean grapes – Look for them at Korean or Asian supermarkets when in season, usually late summer to early fall.
- Spring water – Any clean water will do; many people prefer spring water such as Arrowhead or Crystal Geyser.
- Sugar (optional) – These grapes are already quite sweet, so sugar is optional. I used about 1/2 cup, but adjust to taste.
Equipment needed
- Large pot – for simmering the grapes and water.
- Potato masher – to crush the grapes during cooking.
- Fine mesh strainer – to separate the juice from the solids.
- Airtight pitcher – for storing the finished juice.
Helpful tips
- Inspect the grapes – discard any with mold or signs of spoilage, especially those at the bottom of a box.
- Keep paper towels handy – straining can splatter and grape juice stains quickly, so wipe spills immediately.
- Strain multiple times – for a smoother mouthfeel, strain at least three times unless you’re using the juice for popsicles or ice cream.
How to store
This is fresh juice, so keep it refrigerated in a glass airtight container. It will stay good for about 7–10 days. I use glass bottles with airtight lids from stores like Daiso or Ikea.
To extend shelf life, freeze the juice. Leave a couple of inches of headspace in the container for expansion. Properly frozen, it can keep up to six months.
Watch how to make it
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Korean Grape Juice
Ingredients
- 6 lbs Korean grapes (concord-type)
- 1 gallon water
- 1/2 cup sugar (optional)
Instructions
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Remove the grapes from the stems and rinse thoroughly with cold water.
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Place the grapes in a large pot and add 1 gallon of spring water.
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Bring to a boil, then lower to medium heat and simmer for 45 minutes.
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About halfway through cooking, smash the grapes with a potato masher. After 45 minutes, taste and add up to 1/2 cup sugar if you want it sweeter.
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Let the pot cool for about 30 minutes, then strain the juice several times into a large bowl. Work carefully to avoid splatter and stains.
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For a very smooth texture, pass the juice through a super-fine strainer. If you’re making popsicles or ice cream, you can skip extra straining to keep more pulp.
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Transfer to an airtight glass container and refrigerate. The juice will keep about 7–10 days in the fridge.
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Serve over plenty of ice for a refreshing, flavorful drink.
Nutrition information is an approximation.