Korea
Kimchi Bibim Guksu
Ice-cold somyeon noodles tossed in a spicy kimchi sauce, ready in 25 minutes
25 min·2 servings
Maesil (green plum) syrup
A thick syrup made from unripe green maesil plums steeped in sugar. Sweet, fruity and distinctly tart.
Maesil syrup, maesil-cheong in Korean, is made by steeping unripe fruit of the Japanese apricot (Prunus mume) in sugar for several months until the fruit releases its juice, which ferments lightly. It tastes sweet and boldly fruity-sour, with a faint undertone reminiscent of bitter almond. In cooking it works as a sweetener that also brings acidity, in marinades, dressings, dips and pickled vegetables, and diluted with water it is drunk as a beverage. It is sold bottled in Asian grocery stores, especially Korean ones, and by mail order.
Substitute:
There is no true equivalent. Honey or sugar syrup with a little rice vinegar or lemon juice matches the balance of sweetness and acidity, but the distinctive fruity, faintly almond-like plum aroma is lost.
Used in · 1 recipe