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I had some left over yuzu, so I removed (a lot) of seeds, sliced it thinly, and mixed it with an equal amount of honey and sugar by weight (mixed with 50% honey, put it in a steralized jar, and then topped with 50% sugar). This'll turn syrupy and slightly ferment. It's usually mixed with hot water as a tea, but it can be used for other things.
Edit: After reading what I wrote it seems like it could be confusing. For 200g of yuzu you'd use 100g of honey and 100g of sugar.
Yuzu is pretty lemony but it's also got this aroma/flavor to it that's quite distinct. Very aromatic.
I will probably just let this batch go for a week or so. Not too much fermentation will happen anyway because of all the sugar. Maesil cheong (green plum cheong) often is left to go for 100+ days, though.
You can use it as a flavoring or topping. It turns out very much like marmalade, so you can even put it on toast.
I haven't tried candying yuzu peels, but I bet it should be fantastic.
that..... yeah. I think I'm gonna have to stop by the local korean market. (again, lol.) thanks for sharing.