9 recipes of Korean dishes that make use of Maesil Cheong 매실청, also referred to as Korean Inexperienced Plum Extract or Inexperienced Plum Syrup. The flavors of this magnificent fragrant fruit provides a magical taste of delicate candy and bitter flavors so I hope you attempt it!
I only recently bottled my Maesil Cheong that I began in Could about 100 days in the past and thought this might be an excellent time to share what you are able to do with them!
What’s Maesil Cheong? Inexperienced Plum Syrup?
Maesil Cheong 매실청, or Korean Inexperienced Plum Syrup, is a very talked-about seasoning ingredient in Korean delicacies. As a result of this syrup was by no means utilized in dishes after I was rising up, I didn’t pay a lot consideration to Maesil Cheong earlier in my cooking journey, BUT as soon as I used it, I might see why everybody was so loopy about it.
You know the way a splash of lemon juice or a bit of drop of honey wakens every little thing up while you cook dinner? Effectively, the Maesil Cheong will do each! Add a touch of bitter and candy (however very delicately) wherever it’s added and it’ll absolutely make your dish extra scrumptious!
BTW, not solely is it scrumptious, it additionally boasts a number of well being advantages together with serving to with digestion after an enormous meal.
How is Maesil Cheong made?
Inexperienced Ume Plums are harvested earlier than they’re ripe after which it’s left in a container with equal weight of sugar for over a interval of about 3 months (100 days to be precise). If you wish to attempt to make some Maesil Cheong your self, I’ve a recipe submit made only for this objective!
The very aromatic and bitter juice from the plums is slowly extracted as a result of sugar that surrounds the fruit. And all of the juice from the fruit and the sugar will find yourself making syrup.
WHERE TO BUY FRESH GREEN PLUMS or Maesil CHEONG SYRUP
Sadly, inexperienced plums are usually not simply obtainable all through the US but and they’re solely obtainable for a short while in late spring from Could-June. Your finest wager is to discover a native Japanese or Korean grocery retailer.
If not, you’ll be able to simply merely purchase it yr spherical from any Korean grocery retailer or on-line from my Amazon Retailer right here.
Methods to use Maesil Cheong (Inexperienced Plum Syrup) in Korean cooking
Add Maesil Cheong to dishes that would use a little bit of candy taste with a touch of bitter. Be aware, this doesn’t add a whole lot of sweetness however even a swirl in a sauce, in your salads, in your marinades will go a great distance. Additionally, you’ll be able to take pleasure in it alone as a drink.
First – Make a Chilly Maesil Cheong Drink!
First, earlier than we go on any additional, do you know the best and easiest approach to take pleasure in Maesil Cheong is to simply combine a pair spoonfuls with chilly water with some ice? About 3 Tbs to 1 cup of water must be an excellent begin.
Korean Recipes that use Maesil Cheong
All you want for this recipe is 4 seasoning elements, with Maesil Cheong being certainly one of them. It may possibly’t presumably get easier than that, I feel!
I created this recipe realizing that lots of people would like utilizing the oven to cook dinner, as a result of it’s simpler and much more constant to take action. The spicy pork will style much like Pork Bulgogi, but it surely’ll be much less gingery and candy. You may alter the flavors nevertheless you want.
Eolgari 얼갈이, also referred to as Putbaechu Kimchi, is a kind of Kimchi that’s made with Seoul inexperienced cabbage. It’s thinner and extra fibrous than your frequent Napa Kimchi but it surely simply works completely for the sort of recipe.
The additional quantity of juice pictured within the picture above makes it very refreshing to eat this Kimchi in sizzling summers. It’s the excellent seasoning for Mul Naengmyeon (Korean Chilly Noodle Soup)!
On this recipe, Maesil Cheong is an elective ingredient. If you’d like a bit of additional zing in your Yangnyeom (seasoning), then don’t overlook so as to add a drizzle in.
Baked Salmon in Mayo Masago (Capelin fish roe) sauce is a recipe beloved by Korean Individuals. The salmon is topped by a mayo + masago eggs + onion combination that retains the salmon further moist and wonderful!
Maesil Cheong is added to the sauce to provide it extra of a fragile taste. You probably have hassle getting your palms on some Masago, you’ll be able to substitute it with Tobiko (flying fish roe). They give the impression of being extraordinarily comparable however do have a slight distinction in style.
A calmly seasoned Korean summertime aspect dish made with Perilla (Kkaennip) leaves.
Normally, Kkaennip Jjim is served in stronger-flavored sauces. The sauce on this recipe is lighter, which lets you totally style the Perilla, as a substitute of overpowering it. You may substitute the sugar within the seasoning with Maesil Cheong— experiment round to see which you favor extra!
The Soy Plum dressing on this salad is all in regards to the inexperienced plum syrup! The addition of plum syrup to the dressing actually brightens up this dish, bringing the flavors alive!
The recipe provides substitutes for the extract in case you don’t have any readily available.
In Korean delicacies, Ssamjang is a thick paste like sauce that’s used as a condiment for Ssam (lettuce wrap), or Ssambap (lettuce wrap with rice). In different phrases, it’s a “Sauce for Lettuce Wraps”. Personally, Ssamjang is a must have every time I determine to have a Korean BBQ with some Ssam.
Have you ever ever heard of Bomdong cabbages? It’s a sort of cabbage that’s solely obtainable throughout Spring. Bomdong cabbages develop flatly outwards, in contrast to Napa cabbages are skinnier, and like rising upwards.
You’d assume Bomdong cabbages are onerous to search out, however I managed to find some in my native market in California! You too can develop them by shopping for the Bomdong seeds from my Kimchimari store! I like to recommend including a splash of Maesil Cheong on the very finish so as to add a punch to the flavors.
My mates are completely enamored with this colourful and unimaginable celebration appetizer that it brings me a lot pleasure every time I make it for them!
Sashimi and nachos sound completely international collectively I do know… however the marinades and the sauce is what brings it collectively. For those who like Poke Bowls, you’ll love how my Gochujang Mayo offers it a punch whereas the diminished sweetened soy sauce containing Maesil Cheong finishes the dish with an completely balanced bitter and candy taste in your mouth.
Identified for his or her distinctive potential in cooling the physique, Maemil (Korean buckwheat noodles) are to not be underestimated. I survived many sweltering summers with Makguksu, you already know!