Maesil-cheong

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Maesil-cheong
Maesilcheong (plum syrup) (prunus mume).jpg
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[edit]

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[edit]

References[edit]

  1. ^ a b 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.