Maesil-cheong (Maesil-cheong · Plum Syrup)

🔍 What's this? A syrup made by preserving unripe green plums (cheongmaesil) in sugar and fermenting/aging it for several months. Many Korean households make it themselves in early summer. 👅 Taste & Aroma Sweet and sour with a subtle fruity aroma. It's not just sugar water; it has acidity and fragrance. 🍳 How it's used An all-purpose sweetener used instead of sugar — it's widely used in muchim (seasoned salads), sauces, and meat marinades. If mixed with water or sparkling water, it becomes maesil-cha (plum tea) or maesil-ade (plum ade). In Korea, it's also famous as a folk remedy for indigestion. 🛒 Buying & Substitute Tips Look for 'plum syrup/plum extract' at Asian markets. If you can't find it, you can get a similar flavor with a little sugar + vinegar, or apricot jam + lemon juice.