Summer fruit ready to be made
into an extract that doubles as seasoning and
teaIn South Korea, it is called “maesil,”
in
Japan, “ume” and in China, “meizi.” In English, this sour,
mouth-puckering fruit
often goes by
Japanese
apricot or Chinese plum. Whatever the name, it is now in season.
Though not consumed raw for various reasons
including the potential presence
of toxins within the seeds, when
fermented into an extract it can be used as a seasoning or to make tea.
The extract can range
from sugary and floral to slightly
tart with a wine-like depth; and because maesil is generally harvested in June
or July, now is the time to start making it.
When this
time
of
year rolls around, boxes
of the fragrant plums are hauled
home and bags
of sugar and huge jars are
brought out. Alternating layers
of clean, green maesil and sugar
are stacked in jars and left in a cool, dry place to ferment.
 |
| Chungmewon’s
shade-grown “namgo” maesil sports a green hue
(Chungmewon) |
When ready ― the aging
period can run anywhere
from 100 days to three years ― the
extract is added to hot or cold water as a beverage, or to spice up dishes when
cooking. It is, essentially, a household staple.
“Most houses have some maesil extract,” said Martha
Hwang
from
traditional tea house Moon Hyang Jae, where maesil tea and maesil extract
are sold. “You can put a spoonful
of the extract into a meat
marinade or when you saute fish.”
“It is believed that
maesil extract is effective at getting rid
of gamey scents in food,” Hwang
explained why it is commonly used as a seasoning.
 |
| Tea house
Moon Hyang Jae’s maesil tea is made from an extract that uses green
plums from
Gwangyang (Park Hae-mook/The Korea
Herald) |
 |
| Chungmewon |
“We
also add it to water when our children have upset stomachs,” she added. “Many
enjoy the tea as a post-meal digestif and it also said to be good for
hangovers.”
According to the
official website
of
maesil producer Chungmewon (www.mesil.net), the plum has high mineral and
vitamin content and was used in traditional Korean medicine in the past.
In short, it has been consumed as a health food for centuries.
While it is most commonly enjoyed as an extract, it can also be made
into a wine and the fruit can be pickled and enjoyed as a “banchan,” or side
dish.
The versatile nature
of the fruit is evidenced by
Chungmewon’s ability to take the “namgo” varietal
of maesil raised on its farm in
South Jeolla Province and whip out 18 different products.
Chungmewon makes everything
from a particularly toothsome jam
to a sweet, fiery gochujang-slathered pickle with those plums.
The namgo varietal raised at Chungmewon possesses a ruddy, blush
hue and, according to Chungmewon president Kim Young-sub, “is firm-fleshed,
preserves well and possesses a deep fragrance that makes it ideal for making
maesil tea or wine.”
While it is easier to purchase the products
ready-made, here are some tips and recipes
from Chungmewon for those who want
to try make them at home.
Maesil
tipsChungmewon president Kim Young-sub emphasizes the
importance
of buying maesil after June 5 this year, when the seed has ripened and
hardened.
Here are Kim’s guidelines for when to make maesil
pickles, wine and tea for namgo and other varietals as well.
June 10 ―
15: Maesil pickles
June 15 ― 20: Maesil wine
After June 20: Maesil
tea, when the fruit has ripened a bit, for a fragrant extract
Where
to buy Chungmewon’s maesil products including jam, pickles and
extract are sold at the Myeongin Myeongchon corner located at 10 Hyundai
Department Stores nationwide.
Moon Hyang Jae; 106-2 Hwadong,
Jongno-gu, Seoul; (02) 720-9691; open
from noon to 10 p.m. daily; maesil
tea costs 6,000 won hot or cold, maesil extract costs 25,000 won per liter,
maesil pickles cost 50,000 won for 500 grams
By Jean Oh
(oh_jean@heraldm.com)
Maesil tea
extractIngredients:● 10kg
maesil
● 10kg sugar
Directions1. Select
thick-fleshed maesil, wash and then dry.
2. Alternate layers
of
maesil and sugar in a sterilized, large-mouthed jar. When nearly done,
put a final, thick layer
of sugar on top and then seal and
store in a cool, dark place.
3. After 15 days, when the sugar has
liquefied, stir occasionally.
4. If the namgo varietal has been
used then ferment extract for at least six months, then strain and boil lightly
to get rid
of any hint
of alcohol. After the
mixture cools, put it in a sterilized jar and store in a cool place. (Note: The
fermentation period varies
from recipe to recipe. According to
Hwang, Moon Hyang Jae’s maesil tea, for example, is made
from an
extract that has been fermented for 100 days. Chungmewon’s Kim says to adjust
fermentation period for other varietals.)
5. Add an
adequate amount
of the resulting syrup to cold,
hot or warm water and drink. Moon Hyang Jae’s Hwang recommends a 3-to-1
ratio
of
water to extract when making tea.
Maesil pork
bellyIngredients: ● 200g
samgyeopsal (pork belly)
● 10 ml maesil wine or maesil extract mixed with
soju
● 1/3 tsp salt
● 1/4 tsp black pepper
● 20 cm cooking
foil
Directions1. Prepare 200g pork belly and
season with salt and pepper.
2. Marinate the pork belly in maesil wine or
maesil extract that has been mixed with soju for three to six hours in the
refrigerator.
3. Wrap the marinated pork belly in cooking foil and store
in freezer for use whenever needed or grill right away.
(Recipes
courtesy
of Chungmewon)
