Crisp, Sweet and Savory Maesil Jangajji Muchim
A summery side dish of pickled green plum flesh tossed in a spicy-sweet mix of gochujang and toasted sesame oil.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
This summery delicacy is made by gently tossing pickled green plum flesh with gochujang, toasted sesame oil, and toasted sesame seeds. The distinctive crisp yet chewy texture pairs with the sweet and savory seasoning to revive lost appetites in the sweltering heat. The strained plum syrup can be diluted with water and enjoyed as a refreshing cold drink alongside it.
- Servings
- about 4–5 servings
- Difficulty
- Easy
- Spiciness
- Mildly spicy
Ingredients
- Pickled green plums (maesil-jangajji)200 g (2 cups)
- Gochujang (Korean red chili paste)2 tbsp
- Toasted sesame oil0.5 tsp
- Toasted sesame seeds
- To keep the plum flesh crisp and chewy, separate the flesh from the plum syrup and store them separately in the refrigerator.
Steps
1. This is pickled green plums that have been preserved for 20 days.
2. When you chew into it, the flesh is crisp and pleasantly chewy, making it wonderful to eat.
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3. Separate the pickled plums and the plum syrup into different containers.
4. This is the strained plum syrup; even after just 20 days, the aroma and color are already rich.
Mix the plum syrup with water in a 1:4 (or 5) ratio and enjoy it chilled as a cold drink. You can also pour hot water over the plum flesh to drink as tea.
(There is also a method where you salt the plums first before pickling them in sugar, but I pickled them in sugar alone so I could drink the plum syrup straight as a beverage or tea.)
Add gochujang, toasted sesame oil, and toasted sesame seeds, then toss to combine.
Since they are candied in sugar, the sweetness is quite strong; you may soak them briefly in water to tone down the sweetness before tossing.
You can drink the water infused with the plum aroma and sweetness straight away.
Ppunwife's tips
- If the sugar syrup concentration is uneven, mold can form on the very top, so mix the plums once a week or every ten days to switch the positions of the top and bottom.
- Because they are preserved in sugar, the sweetness is quite strong, so you can soak them briefly in water to draw out some of the sweetness before tossing.
- Mix the plum syrup with water in a 1:4 (or 5) ratio to drink as a refreshing cold beverage. You can also pour hot water over the plum flesh and enjoy it as a tea.
FAQ
What should I do if the pickled green plums are too sweet?
Because they are preserved in sugar, if the sweetness is too strong, soak them briefly in plain water to tone it down before tossing. You do not have to discard the infused water; it can be enjoyed as a sweet drink.
How should I store them to keep the crisp and chewy texture of the plum flesh?
After about 20 to 30 days of pickling when the texture is at its best, separate the flesh from the plum syrup and store each in the refrigerator.
How can I use the plum syrup separated from the pickles?
You can mix the plum syrup with cold water in a 1:4 or 1:5 ratio to enjoy as a refreshing cold beverage, or pour hot water over it to drink as tea.
