Maesilaek Korean Plum Extract Recipe & Video
Hey guys! Today, I’m super excited to share my recipe for Maesilaek, Korean plum extract! This flavorful, fermented extract is a key ingredient in many traditional Korean recipes, and it’s packed with complex flavors that elevate any dish.
What is Maesilaek?
Maesilaek is a sweet, sour, and fruity extract made from fermented green plums, also known as maesil in Korean or ume in Japanese. It has a unique flavor that works as a natural flavor enhancer, almost like MSG, bringing together all the ingredients in a dish. It’s used in marinades, dressings, and even drinks. Trust me, once you try Maesilaek, you’ll be hooked!
How to Make Maesilaek
Maesilaek Ingredients
- 5 lbs green plums (maesil or ume)
- 10 cups sugar
1. Prep the Green Plums:
Start by washing 5 lbs of green plums (maesil) under cold running water. Let them dry completely in a cool place for a few hours. This step is crucial because any remaining water can cause mold during fermentation. While they dry, wash and dry a 5-liter glass jar with a tight lid.
2. Remove the Stems:
Use a toothpick or the tip of a steak knife to remove the stems from each plum. Then, dry them with a paper towel to ensure they’re completely moisture-free.
3. Layer the Plums and Sugar:
Place 1 lb of green plums at the bottom of the jar, then pour 2 cups of sugar over them, making sure they’re fully covered.
Repeat the layering process with the remaining plums and sugar, creating about 5 layers.
Make sure the last layer is fully covered with sugar to prevent mold.
4. Fermentation Time:
Seal the jar tightly, label it with the date, and store it in a cool, dark spot like under the kitchen counter. After a couple of weeks, the sugar will begin to melt and form a syrup. Stir the mixture every few weeks to help the sugar dissolve completely and allow some air circulation.
5. Strain and Store:
After 3 months, strain the plums from the liquid and store the Maesilaek in the refrigerator. This prevents the seeds from releasing toxins into the liquid. However, if you prefer, you can let it ferment for up to a year—the toxins will neutralize over time, and the flavor will be even more intense!
How to Use Maesilaek
Maesilaek can be used in so many ways:
- As a salad dressing
- Marinade for meats or fish
- In braised dishes like chicken or fish
- Mixed with sparkling water for a refreshing drink
- Or even as a hot tea!
What to Do with Leftover Plums
Don’t toss those leftover plums after straining! You can:
- Reuse them to make maesil soju or maesil vinegar.
- Separate the seeds and make plum jam by adding more sugar.
- Eat them as snacks—they’re great for digestion!
Maesilaek Korean Plum Extract
- Yield: 4 litter 1x
Description
Ingredients
- 5 lb maesil, or known as ume, green plum
- 10 cups sugar
Get Recipe Ingredients
Instructions
- Prep the Green Plums:
Start by washing 5 lbs of green plums (maesil) under cold running water. Let them dry completely in a cool place for a few hours. This step is crucial because any remaining water can cause mold during fermentation. While they dry, wash and dry a 5-liter glass jar with a tight lid. - Remove the Stems:
Use a toothpick or the tip of a steak knife to remove the stems from each plum. Then, dry them with a paper towel to ensure they’re completely moisture-free. - Layer the Plums and Sugar:
Place 1 lb of green plums at the bottom of the jar, then pour 2 cups of sugar over them, making sure they’re fully covered. Repeat the layering process with the remaining plums and sugar, creating about 5 layers. Make sure the last layer is fully covered with sugar to prevent mold. - Fermentation Time:
Seal the jar tightly, label it with the date, and store it in a cool, dark spot, like under the kitchen counter. After a couple of weeks, the sugar will begin to melt and form a syrup. Stir the mixture every few weeks to help the sugar dissolve completely and allow some air circulation. - Strain and Store:
After 3 months, strain the plums from the liquid and store the Maesilaek in the refrigerator. This prevents the seeds from releasing toxins into the liquid. However, if you prefer, you can let it ferment for up to a year—the toxins will neutralize over time, and the flavor will be even more intense!
Notes
How to Use Maesilaek
Maesilaek can be used in so many ways:
- As a salad dressing
- Marinade for meats or fish
- In braised dishes like chicken or fish
- Mixed with sparkling water for a refreshing drink
- Or even as a hot tea!
What to Do with Leftover Plums
Don’t toss those leftover plums after straining! You can:
- Reuse them to make maesil soju or maesil vinegar.
- Separate the seeds and make plum jam by adding more sugar.
- Eat them as snacks—they’re great for digestion!
23 comments
This sounds so lovely. A process of patience though. So once strained and in the fridge ….what would you say is a good shelf life?
It will last a couple of years in the fridge!
OOOH Nice!!!! I may try this next week! Thanks!
Can you recommend a brand if we miss the Plum season?
Hello. Could you elaborate more on how to make jam from the left over plum after three months?
i have li-hing powder, which i understand is from dried plums. it has the strong sweet, sour tangy flavors. can i use that as substitute for plum extract? maybe add some water to make a paste when plum extract is needed?
I’ve been trying to find a good recipe for this! Most of the ones that I’ve seen leave me with more questions. You’ve answered everything. Thank you.
I tried to leave a 5 star review but I couldn’t. Your post says ‘no reviews’ on Google. I think there is some problem that people can’t leave reviews on your recipe.
I saw on your video that your green plum fermentation for 3 years already. Is it in the refrigerator after 1 year or just continuous fermenting outside the refrigerator? I hope for your reply. Thank you. I am excited to start making my plum syrup.
Hi! I am from the Philippines. And right now I am dong the fermentation d the plum. You mentioned that it can be up to more than a year that plum soak inside the sugar syrup. But on your video I saw the word 3 years. Does it mean you can continung soaking up to 3 years? I hope for your answer. Thank you
Yes! This recipe gets better and better longer you let it sit.
Hello! I’m from Ph as well. Just wanna know where did you buy your plums? Thanks~
Hello Grace, I bought my green plum from fb marketplace. Just type green plum. Got it for 400.00 pesos for 500gms.
I love your recipes so much! I would love to spend a week making everything and getting my pantry stocked with yummy fermenting delicacies. 선생님 감사합니다!
I made it and i forgot if you said it needs to be refrigerated or not. But to be safe i put it in the refrigerator.
Thanks
It should be stored in a dark cool spot like under your kitchen counter.
Hi, I watched your recipe and maangchi’s recipe nearly a 100 times each before trying it myself. But I think I having a problem with mine, the bottles are now bubbling up. Temperature where I live touches 42′ C. For now I have placed them in the fridge. They were in a cooler and darker cupboard earlier. Is this supposed to happen? If not can they be salvaged somehow? Thanks for the awesome recipe.
Is it possible to make this with monk fruit or stevia?
Yes ofc!
Can you do this process with other fruits?
I can’t get a hold of green plums so I’d like to use another fruit if possible.
You can use something like cranberries, but this will not have any of the health benefit nor the nutritional value since it is a different fruit. But if you would like to try this Maesilaek, you can purchase here : https://maesilhood.com/?ref=SEONKYOUNG Use my coupon code to get 10% OFF! My Coupon Code: SEONKYOUNG
Is it a specific variety of plum, or an underripe plum of any variety?
Thank you for the question.
It is a specific type of plum.
Korean green plum, Japanese ume or Chinese meizi.