Maesil-cheong

Maesil-cheong
Alternative names Plum syrup
Type Cheong, syrup
Place of origin Korea
Associated national cuisine Korean cuisine
Korean name
Hangul 매실청
Hanja 梅實淸
Revised Romanization maesil-cheong
McCune–Reischauer maesil-ch'ǒng
IPA [mɛ.ɕil.tɕʰʌŋ]

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]

See also

References

  1. 1 2 Baek, Jong-hyun (23 April 2016). "A taste of Korea with three regional delights". Korea JoongAng Daily. Retrieved 17 December 2016.
  2. ↑ 한, 동하 (1 June 2016). "청(淸)과 발효액은 어떻게 다를까?". Kyunghyang Shinmun (in Korean). Retrieved 18 December 2016.


This article is issued from Wikipedia. The text is licensed under Creative Commons - Attribution - Sharealike. Additional terms may apply for the media files.