Modu Recipe
Modu Recipe

Yoon Yi-ryeon's Maesil Jangajji

A rice thief maesil jangajji that separates the pit cleanly to preserve a crisp texture and is pickled sweet and tangy with raw sugar.

Ingredients needed 5 servings

Recipe

Cooking tips

  • The flesh attached to the pit can be used when making maesil syrup.
  • Once the sugar begins to dissolve, it must be refrigerated immediately to prevent softening and maintain crispness for a long time.

Recommended for

  • Those who want a crisp and tangy summer side dish that stimulates the appetite.
  • Those who have hesitated to make jangajji because removing maesil pits is difficult.

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maesil (green plums)raw sugar

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