Maesil-cheong

Maesil-cheong

Alternative names	Plum syrup
Type	Cheong, syrup
Place of origin	Korea
Associated national cuisine	Korean cuisine
Cookbook: Maesil-cheong  Media: Maesil-cheong

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Maesil-cheong (매실청; 梅實淸), also called plum syrup, is an anti-microbial syrup made by sugaring ripe plums (Prunus mume). In Korean cuisine, maesil-cheong is used as a condiment and sugar substitute. The tea made by mixing water with maesil-cheong is called maesil-cha (plum tea).

Preparation

It can be made by simply mixing plums and sugar together, and then leaving them for about 100 days.^[1] To make syrup, the ratio of sugar to plum should be at least 1:1 to prevent fermentation, by which the liquid may turn into wine.^[2] The plums can be removed after 100 days, and the syrup can be consumed right away, or mature for a year or more.^[1]

• 
  preparation of maesil-cheong

See also

• Maesil-cha (plum tea)
• Maesil-ju (plum wine)

References

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