Seonkyoung Longest Maesil Syrup

Cooking tips 💡

• If moisture remains on the maesil or the container, mold may develop, so ensure they are completely dry before proceeding.
• Properly removing the stems prevents a bitter, astringent taste in the maesil syrup and yields a clean sweetness.
• The toxicity of the maesil seeds naturally dissipates when the pulp is removed after 3 months or when aged for over a year.

Recommended for 🙋

• ⭐Those who want to make a secret seasoning that adds a clean savory depth and subtle sweetness to Korean dishes.
• ⭐Those who want to make a digestive maesil extract to enjoy as a beverage or tea throughout all four seasons.