Modu Recipe
Modu Recipe

Yoon Yi-ryeon's Maesil Syrup

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.

Ingredients needed 10 servings

Recipe

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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maesilraw sugar

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