Kim Dae-seok's Borisu-cheong

Name: Kim Dae-seok's Borisu-cheong
Cook time: 40 min
Total time: 40 min
Yield: 20 servings
Cuisine: Korean
Ingredients: 4kg goumi berries; 4kg sugar; soju, a splash (for the jar)

A traditional homemade syrup made by carefully mixing tart goumi berries with sugar in a 1:1 ratio and letting it ferment.

40 min Difficulty Easy Sauces & basics

Main ingredients

goumi berries

Ingredients needed 20 servings

4kg goumi berries

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goumi berries

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Recipe

Soak the goumi berries in cold water for 5 minutes to remove dust, then wash them very gently to avoid bruising and rinse under running water using a sieve.
Once the goumi berries are completely dried, remove the stems one by one.
In a large bowl, combine 4kg of goumi berries and 4kg of sugar, mixing evenly with a wooden spatula for about 3 minutes to help draw out the moisture from the fruit.
Wash the glass jar thoroughly, pour in a little soju to sterilize it, shake it, and let it dry for about 1 hour to ensure it is completely moisture-free.
Place the sugar-coated goumi berries into the prepared glass jar.
Cover the opening of the jar with a piece of cotton cloth to prevent fruit flies from entering, secure it tightly with a rubber band, and place the lid on loosely.
Store in a well-ventilated, shaded balcony away from direct sunlight, and stir with a wooden spatula once a week to prevent mold.
After 3 months, strain the mixture to separate the seeds and pulp, store only the syrup in a glass jar in the refrigerator, and dilute with water to serve.

Gently wash the goumi berries, dry them completely, and remove all the stems.
Mix the goumi berries and sugar in a 1:1 ratio, stir until moisture is released, and place into a sterilized glass jar.
Cover with a cotton cloth, store in a shaded area, stir once a week during fermentation, and strain the seeds after 3 months before refrigerating.

Cooking tips

goumi berries have high moisture content and delicate flesh, so handle them carefully when washing or mixing to prevent them from being crushed.
If the sugar ratio is less than 1:1, mold may grow or the mixture may bubble, so measure accurately.
During the fermentation period, you must stir to the bottom once a week to ensure the sugar dissolves evenly and to prevent mold growth.

Recommended for

Those who want to make their own tart syrup to dilute in water during the summer.
Those who want to follow the original recipe step-by-step to make it at home.

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Kim Dae-seok's Borisu-cheong

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Ingredients needed 🛒20 servings