Yoon Yi-ryeon's Maesil Syrup

Name: Yoon Yi-ryeon's Maesil Syrup
Cook time: 40 min
Total time: 40 min
Yield: 10 servings
Cuisine: Korean
Ingredients: 1 kg whole maesil; 1 kg raw sugar; oligosaccharide (optional, to help dissolve the sugar and adjust sweetness)

A traditional method for making maesil extract that develops deep flavor over a long period without mold or spoilage, drawing on 50 years of cooking know-how.

40 min Difficulty Easy Sauces & basics

Main ingredients

maesilraw sugar

Ingredients needed 10 servings

1 kg whole maesil

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maesil raw sugar

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1 kg raw sugar

oligosaccharide (optional, to help dissolve the sugar and adjust sweetness)

Recipe

Choose maesil (green plums) that are firm and free of blemishes. Rinse them thoroughly under running water several times to remove the fine fuzz and any impurities from the surface.
Spread the washed maesil in a well-ventilated, shaded area and let them dry completely for 2 to 3 hours.
Use a toothpick or a small skewer to cleanly remove the stem end of each maesil, preparing a clean maesil syrup without any bitter taste.
Layer the trimmed maesil neatly into a clean, sterilized, and completely dry storage container.
Drizzle a little oligosaccharide syrup over the maesil. The oligosaccharide helps the sugar dissolve faster and reduces excessive sweetness. (Optional)
Pour raw sugar over the top, covering the maesil thickly so they are not visible, to prevent contact with air.
Cover the mouth of the container with a clean cloth, tie it with a string, and then place the outer lid on loosely so that gas can escape.
When the sugar settles, occasionally shake the container to help it dissolve. Let it mature in a cool, shaded place for at least 6 months to 1 year or longer, then strain out only the liquid.

Wash the maesil clean, dry them completely, and carefully remove the stems with a toothpick.
Place the maesil in a sterilized container and add raw sugar in a 1:1 ratio with the maesil. (Optionally add a little oligosaccharide.)
Stir to dissolve the sugar, age in a cool, shaded place for 1 year, then strain out only the extract.

Cooking tips

Sort out any damaged maesil, remove the stems, dry them completely, and use them whole.
Using unrefined cane raw sugar instead of regular white sugar yields a less cloying sweetness with deep flavor and a natural savory note.
When using oligosaccharide, add no more than about 25% of the total sugar to adjust sweetness and consistency.
Any remaining moisture is a major cause of mold, so after washing, make sure both the maesil and the container are completely dry.

Recommended for

Those who have failed every time they tried to make maesil syrup, ending up with foam or mold.
Those who want to make their own natural seasoning with a fragrant, deep sweetness instead of a cloying sugary taste.
Those who want to make a reliable pantry condiment that adds savory depth to family meals.

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Yoon Yi-ryeon's Maesil Syrup

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Ingredients needed 🛒10 servings