Korean grapes will satisfy your sweet tooth in a healthy-ish way.
Here are the types of Korean grapes and how to best enjoy them.
Let’s dig in!
Korean grapes are known for being sweet, tart, and expensive.
Grapes grow wild domestically, but no one’s sure when or how they got there.
We do know that grapes made their way to China from Central Asia sometime after 114 B.C.
Grape drawings appear a lot throughout Korean history, so it could’ve been anytime, either during Three Kingdom Period, Goryeo, or Joseon Dynasty.
One thing’s for sure, Koreans wanted more. So much more that they import and localize them. Now, grapes can be found in every household during summer.
Along with Korean grapes, fruits like watermelon and peaches are best eaten in SUMMER. These juicy gems of the vine will recharge you when you’re low on sugar.
What are the most common types of grapes?
You can find a variety of grapes at Korean grocery stores now, like Sweet Sapphire, Candy Heart, and Sweet Globe.
Other than the new ones imported mostly from the States, there are 4 main kinds grown in the motherland.
Interesting Facts!
Koreans color-code grapes differently from the States.
Most Koreans think of purple grapes when they hear “podo (grapes in Korean)“.
- Blue grapes are considered “purple”, and are simply called “podo“.
- White grapes are considered “green”, and referred as “cheong podo“.
- Red grapes are relatively new to the country, so we use “jeok podo“, the same as “red”.
1. Campbell Early
This is what Koreans think of when we hear the word, grape.
Initially from the USA, Campbell Early are the most cultivated variety in the motherland. Locals call them “Campbell Podo” or simply “Podo“.
They’re a medium-sized, purple, slip-skin, seeded grape with a rich flavor.
Campbell Early are best eaten fresh, or juiced!
2. Kyoho
Originating from Japan, Kyoho in Japanese or Geobong in Korean is almost like a candy version of grapes.
They’re very large, purple, and super sweet!
Most Koreans peel the skin off before eating them.
3. Muscat Bailey A (MBA)
Korean MBA Grapes are called “Meoru Podo” due to their Meoru-like flavor.
Meoru is the wild grape mentioned earlier. You can even check out Meoru Wine Cave in Muju, Jeollabuk-do.
Meoru Podo became famous after being served at the 2007 inter-Korean summit.
They have a rich fruity flavor that makes the wine version really sweet!
4. Shine Muscat
Originally developed in Japan, Shine Muscat has become THE green grape in South Korea.
They have a high sugar level, low acidity, crisp texture, and muscat flavor.
Some Koreans call them “Mango Podo“, probably because they’re sweet. But, I don’t find them mango-flavored at all.
Since Shine Muscat are expensive, they’re considered a premium fruit, and a must for any fruit basket.
How do Koreans enjoy grapes?
1. Eat them!
Koreans love to eat fruits as a dessert right after a meal. It’s a healthier and better way to manage weight.
When you visit someone’s house, you’ll most likely get some welcome fruit.
Grapes are perfect, because you don’t need to prep much! All you need to do is rinse them.
2. Make green grape syrup for Korean green grape ade
Koreans make cheong (sweetened fruits in syrup, or compote form) often to transform fruits into drinks!
Once you have this syrup, Korean green grape ade is a cinch. Simply add sparkling water and you’re done.
Ingredients:
- 2 cups green grapes, washed and stems removed
- 1 cup granulated sugar
- 1 cup water
- Ice cubes
- Sparkling water
- Fresh mint leaves for garnish (optional)
- Sliced green grapes for garnish (optional)
Instructions:
- Prepare the Green Grapes: Wash the green grapes thoroughly and remove the stems. Pat them dry with a paper towel, then slice. Set aside a handful of grapes for garnish.
- Make the Green Grape Syrup: In a large bowl, combine the sliced green grapes with sugar. After mixing, let it sit at room temperature for about 1 hour until the sugar completely dissolves.
- Pour into the Jar: Prepare a jar by sterilizing it in hot water, then drying it. Transfer the green grape syrup to the jar. Use it immediately or store it in the refrigerator for 2-3 days for a richer flavor.
- Assemble the Green Grape Ade: In a serving glass, fill it with ice cubes. Pour a generous amount of the green grape syrup over the ice.
- Fizz it Up with Sparkling Water: Top off the green grape syrup with sparkling water, adjusting the ratio to your preferred level of sweetness and fizziness.
- Garnish (Optional): For a touch of elegance, garnish your Green Grape Ade with fresh mint leaves and sliced green grapes.
- Stir and Sip: Gently stir the Green Grape Ade to mix the syrup and sparkling water.
Insider Tip!
If you want to try something new, check out Haitai Grape Juice Bongbong at a grocery store in K-town. Not only is it fun to say, it’s also fun to drink. Don’t be surprised to find multiple grapes inside!
3. Make super healthy grape juice
I grew up having grape juice. After moving up north, my mom would send a box of it to Seoul once in a while.
It’s quite different from what you’d get at a store. Jeub is a healthy and rich juice without sugar added. It feels more like an extract that comes in individual pouches.
You can also find Korean-style grape juice at grocery stores in the United States!
4. Try to make wine at home, but in a Korean way
When Koreans mean “wine wine”, we say “wah-in”, just like in English.
For a traditional Korean home-made version, it’s usually called, “Podo Joo“, which is simply fermented with sugar. As you can imagine, it tastes more like a dessert wine.
5. Bake a Shine Muscat cake
You can bake a Shine Muscat cake at home!
Ingredients:
For the Cake:
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
For the Shine Muscat Filling:
- 1 1/2 cups fresh Shine Muscat grapes, halved and seeded
- 2 tablespoons honey
For the Whipped Cream Frosting:
- 2 cups heavy cream, chilled
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions:
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Prepare the Cake Batter: In a bowl, whisk together the flour, baking powder, baking soda, and salt. In a separate large bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract. Gradually add the dry ingredients to the wet ingredients, alternating with buttermilk. Mix until just combined.
- Bake the Cake: Divide the batter evenly between the prepared cake pans. Smooth the tops and bake in the preheated oven for 25-30 minutes or until a toothpick inserted into the center comes out clean. Allow the cakes to cool completely.
- Prepare the Shine Muscat Filling: In a bowl, gently mix the halved and seeded Shine Muscat grapes with honey. Set aside to allow the flavors to meld.
- Make the Whipped Cream Frosting: In a chilled bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
- Assemble the Cake: Place one cake layer on a serving plate. Spread a layer of whipped cream frosting over the cake, and then add a generous portion of the Shine Muscat grape filling. Place the second cake layer on top and frost the entire cake with the remaining whipped cream.
- Decorate (Optional): Garnish the top of the cake with additional Shine Muscat grapes for a visually appealing finish.
- Chill and Serve: Refrigerate the Shine Muscat Cake for at least 1-2 hours before serving. This allows the flavors to meld and the cake to set. Slice and serve this elegant creation to celebrate the delightful sweetness of Shine Muscat grapes.
What is the Korean word for grape?
Grapes are called podo, pronounced poh-doh in Korean.
How many calories do Korean grapes have?
54 kcal per 100 g (3.5 oz)
When is Korean grape season?
Grapes are considered a summer fruit, and they’re best from July to August!
