How to Make Homemade Korean Plum Syrup (With Umbu, Kaja, and Naranjilla Varieties)
How to Make Homemade Korean Plum Syrup (Maesil-cheong)
👨🍳 Tysoon's Korean Kitchen / Authentic Korean Recipes Made Easy
https://tysoonkorea.blogspot.com/2026/06/how-to-make-homemade-korean-plum-syrup.html
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What Is Korean Plum Syrup (Maesil-cheong)?
Maesil-cheong (매실청) is a traditional Korean fruit syrup made by combining fresh green plums with sugar and allowing the mixture to develop slowly over time.
In Korea, maesil-cheong is commonly kept in the kitchen and used in both drinks and cooking.
Its sweet and fruity flavor can be used in marinades, sauces, salad dressings, vegetable seasonings, and other Korean dishes. It can also be diluted with water or sparkling water for a refreshing drink.
This recipe allows the plums and sugar to sit for approximately 100 days.
The most important parts of the process are using good fruit, keeping the fruit and jar dry, covering the plums thoroughly with sugar, and storing the jar away from direct sunlight.
Ingredients & Equipment
- Fresh green plums
- White granulated sugar
- Large wide-mouth glass jar — 10L or larger
Choose firm green plums without mold, bruising, or badly damaged areas.
White granulated sugar is recommended for a clean flavor and appearance.
How to Make Korean Plum Syrup
Step 1. Wash and Prepare the Plums
Remove the stems from the green plums.
Inspect each plum and discard any fruit that is badly bruised, damaged, or showing signs of mold.
Wash the plums thoroughly.
Drain and dry them completely before placing them in the jar.
The jar should also be clean and completely dry.
Do not leave visible water on the fruit or inside the container.
Step 2. Layer the Plums and Sugar
Place a layer of prepared green plums in the bottom of the jar.
Cover approximately 20% of the plums with sugar.
Add another layer of plums followed by another portion of sugar.
Continue layering the fruit and sugar.
Use the remaining sugar to completely cover the top layer of plums.
The final sugar layer helps keep the exposed fruit covered while the syrup begins to form.
Step 3. Store the Jar
Place the jar in a cool, shaded location away from direct sunlight.
As the mixture sits, the plums will gradually release juice and the sugar will begin to dissolve.
Gently move or shake the jar occasionally to help redistribute undissolved sugar.
Do not introduce wet utensils or additional water into the jar.
Step 4. Wait 100 Days
Allow the plum and sugar mixture to develop for approximately 100 days, following this recipe.
During this period, the fruit releases juice and the sugar gradually becomes part of the syrup.
After approximately 100 days, the plum syrup is ready for the next stage of use according to your preferred storage method.
▶️ Watch how to make this recipe step by step
Why Must the Plums Be Completely Dry?
Water left on washed fruit or inside the jar introduces unnecessary moisture into a mixture intended to be made from fruit and sugar.
For this recipe, the fruit should therefore be washed, thoroughly drained, and completely dried before it is layered with sugar.
The same applies to the jar and any utensils that come into contact with the mixture.
Cleanliness and dryness are particularly important because the syrup will remain stored for an extended period.
Why Is Sugar Added in Layers?
Layering the sugar distributes it throughout the fruit instead of placing all of it in one location.
As the plums begin releasing juice, the liquid comes into contact with sugar at different levels of the jar.
The final layer of sugar is used to cover the fruit at the top.
Over time, some sugar may settle or remain undissolved, which is why the original recipe recommends gently moving the jar occasionally.
Why Does Maesil-cheong Take 100 Days?
This is not a quick simple syrup made by boiling sugar and water.
The liquid comes primarily from the fruit itself.
During the long resting period, sugar draws juice from the green plums and the mixture gradually develops its characteristic sweet and tart fruit flavor.
This recipe uses approximately 100 days as its preparation period.
Traditional Maesil-cheong vs. Alternative Fruit Syrups
Traditional Korean maesil-cheong is made with maesil, or Korean green plums.
If Korean green plums are unavailable, other tart fruits can be used to make a similar homemade fruit syrup, but the result should not be expected to taste exactly like Korean maesil-cheong.
Green Plums
The traditional choice.
They provide the characteristic sweet-and-tart flavor associated with Korean plum syrup.
Umbu
Umbu has a naturally tart and fruity character and may be an interesting alternative in regions where Korean green plums are unavailable.
The resulting syrup should be considered an Umbu fruit syrup, rather than traditional maesil-cheong.
Caja / Cajá
Cajá provides a more tropical fruit aroma.
It can be used experimentally for a sweet-tart fruit syrup, but its flavor will differ significantly from Korean green plum.
Naranjilla
Naranjilla has a fresh, tart, citrus-like character.
It can also be used to create a fruit syrup inspired by the same general method, but it will produce its own distinctive flavor.
Ingredient Substitutions
Original Ingredient Alternative Notes Korean green plums Other firm green/sour plums Closest practical option when Korean maesil is unavailable. Korean green plums Umbu Creates a different tart fruit syrup, not traditional maesil-cheong. Korean green plums Cajá Produces a more tropical fruit character. Korean green plums Naranjilla Produces a fresh, tart, citrus-like fruit syrup. White granulated sugar Regular local white sugar Recommended for a clean flavor and appearance.
| Original Ingredient | Alternative | Notes |
|---|---|---|
| Korean green plums | Other firm green/sour plums | Closest practical option when Korean maesil is unavailable. |
| Korean green plums | Umbu | Creates a different tart fruit syrup, not traditional maesil-cheong. |
| Korean green plums | Cajá | Produces a more tropical fruit character. |
| Korean green plums | Naranjilla | Produces a fresh, tart, citrus-like fruit syrup. |
| White granulated sugar | Regular local white sugar | Recommended for a clean flavor and appearance. |
For this recipe, I would not recommend reducing the sugar simply as a substitution. The original recipe's sugar quantity and method should be followed rather than changed casually.
Buying Tips in North America
Finding Green Plums
Look at:
- Korean grocery stores
- Asian supermarkets
- Specialty produce markets
- Farmers markets during plum season
Useful terms include:
- Green plums
- Asian green plums
- Korean green plums
- Maesil
Availability is highly seasonal, so they may be much easier to find during a limited period of the year.
Choosing the Fruit
Choose plums that are:
- Firm
- Fresh
- Free from mold
- Free from major bruising
- Without large soft spots
Because this recipe stores the fruit for a long period, do not use damaged fruit simply to avoid wasting it.
Buying Tips in South America
Korean green plums may be considerably harder to find depending on the country and city.
Asian and Korean grocery stores are still worth checking first if you want to make traditional maesil-cheong.
For locally inspired fruit syrups, regional tart fruits may be easier to obtain.
Umbu may be available particularly in parts of Brazil.
Cajá is another tropical fruit found in parts of Brazil and other areas.
Naranjilla is associated particularly with Andean regions of South America.
Availability varies considerably, so local produce markets are often more useful than searching only in Korean grocery stores.
How to Use Korean Plum Syrup
Once prepared, maesil-cheong can be used in several ways.
For Drinks
Mix a small amount with:
- Cold water
- Sparkling water
- Warm water or tea
Adjust the amount according to your preferred sweetness.
For Korean Cooking
Maesil-cheong can add sweetness and fruity acidity to:
- Meat marinades
- Spicy sauces
- Vegetable seasonings
- Salad dressings
- Dipping sauces
- Some kimchi and fresh kimchi recipes
When adding it to an existing recipe, remember that it contributes sweetness as well as fruit flavor.
If you add maesil-cheong, you may need less sugar or another sweetener.
Storage Tips
Keep the jar away from direct sunlight during the 100-day preparation period.
Use only clean, dry utensils whenever handling the syrup.
Because homemade fruit syrups can vary depending on the fruit, sugar concentration, temperature, cleanliness, and storage conditions, inspect the syrup before use.
If you notice obvious mold, an abnormal appearance, or a clearly unpleasant odor, it is safer not to use it.
For long-term storage after the 100-day period, refrigeration is a practical choice, especially once the syrup is being regularly opened and used.
FAQ
Q1. What Is Maesil-cheong?
Maesil-cheong is Korean green plum syrup made by combining fresh green plums with sugar and allowing the mixture to develop over time.
It is used both as a drink concentrate and as a cooking ingredient.
Q2. Is Maesil-cheong the Same as Plum Juice?
No.
Plum juice is generally extracted or pressed fruit juice.
Maesil-cheong is made by allowing green plums and sugar to sit together over an extended period so the fruit releases its liquid into the sugar mixture.
Q3. Can I Use Ordinary Plums?
Firm sour or green plums are the closest practical alternative if Korean maesil is unavailable.
Ripe sweet plums will produce a different flavor and texture.
Q4. Can I Use Umbu, Cajá, or Naranjilla?
You can use them to experiment with similar fruit syrups, particularly where these fruits are readily available.
However, the finished product is not traditional Korean maesil-cheong because it does not contain maesil.
Q5. Why Must the Plums Be Completely Dry?
The recipe is designed around fruit and sugar without additional water.
Keeping the fruit, jar, and utensils dry also helps maintain better conditions during the long preparation period.
Q6. Why Should I Keep the Jar Away from Sunlight?
A cool, shaded environment provides more stable storage conditions than a location exposed to direct sunlight and heat.
Q7. Why Should I Move the Jar Occasionally?
Sugar can remain undissolved or collect in one area.
Gently moving the jar helps redistribute the liquid and sugar as the fruit releases juice.
Q8. Can I Use Less Sugar?
For this recipe, follow the original sugar amount.
Changing the fruit-to-sugar balance can affect not only sweetness but also how the mixture behaves during its long storage period.
Q9. How Long Does Maesil-cheong Take?
This recipe uses a preparation period of approximately 100 days.
Q10. How Can I Use It in Korean Recipes?
Use small amounts in marinades, sauces, vegetable seasonings, and dressings where both sweetness and fruity flavor are useful.
It can also be diluted with water or sparkling water and enjoyed as a drink.
Cooking & Preparation Tips
Use firm, undamaged fruit. Discard moldy or badly bruised plums.
Remove the stems carefully. Check each plum while preparing it.
Dry everything completely. This includes the fruit, jar, and utensils.
Use a clean glass jar. A wide mouth makes layering and handling easier.
Cover the top fruit with sugar. Don't leave the upper layer unnecessarily exposed.
Store away from direct sunlight.
Keep wet utensils out of the jar.
Remember that alternative fruits make alternative fruit syrups. Umbu, Cajá, and Naranjilla are useful ideas for overseas readers, but they do not produce traditional maesil-cheong.
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