📝 About This Recipe
Maesil-ju is a legendary Korean liqueur celebrated for its mesmerizing golden hue and a complex flavor profile that balances tart acidity with a deep, honeyed sweetness. Traditionally prepared during the early summer harvest, this 'medicinal' spirit is prized not only for its refreshing taste but also for its digestive benefits. Hand-crafting this infusion at home allows the floral essence of the green plums to meld perfectly with the crisp bite of soju, resulting in a sophisticated nectar that ages into a smooth, vintage-style masterpiece.
🥗 Ingredients
The Fruit
- 1 kg Cheong-maesil (Green Apricots/Plums) (firm, unblemished, and vibrant green)
- 2 tablespoons Coarse Sea Salt (for cleaning the fruit skins)
The Sweetener
- 300-500 grams Rock Sugar (Crystal Sugar) (adjust based on desired sweetness; rock sugar provides a clearer finish)
- 2 tablespoons Honey (optional, for a deeper floral undertone)
The Spirit Base
- 1.8 liters Soju (High ABV) (specifically 25-30% alcohol content for preservation)
Equipment & Sterilization
- 3 liter capacity Glass Jar (must be airtight with a wide mouth)
- 5-10 pieces Bamboo Skewers or Toothpicks (for removing stems)
- 2 liters Boiling Water (for sterilizing the jar)
- 1 roll Paper Towels (for ensuring fruit is bone-dry)
👨🍳 Instructions
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1
Sterilize your large glass jar by rinsing it with boiling water or running it through a high-heat dishwasher cycle. Allow it to air dry completely upside down; any residual moisture can cause mold.
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2
Examine the maesil (green plums) carefully. Discard any fruit that is bruised, soft, or has broken skin, as these will cloud the wine.
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3
Wash the plums in a large bowl of cold water mixed with sea salt. Gently rub them to remove any wild yeast or dust, then rinse thoroughly under running water.
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4
This is the most critical step: Dry each plum individually with a paper towel. Place them on a tray in a sunny spot for 1-2 hours to ensure every drop of water has evaporated.
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5
Using a bamboo skewer or toothpick, gently pop out the small black stem (pedicel) from the top of each plum. Removing these prevents the wine from tasting bitter.
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6
For a faster infusion, use the skewer to prick 2-3 small holes in each plum. For a clearer, slower-aged wine, leave the skins intact.
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7
Begin layering the ingredients in the dry, sterilized jar. Start with a layer of plums, followed by a generous sprinkle of rock sugar.
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8
Continue layering plums and sugar until all the fruit is used, ending with a final layer of rock sugar on top.
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9
Slowly pour the high-ABV soju over the plums and sugar. If using honey, drizzle it in now. Ensure the liquid completely covers the fruit with at least 2 inches of headspace.
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10
Wipe the rim of the jar with a clean cloth, seal the lid tightly, and wrap the jar in dark paper or store it in a cool, dark pantry away from direct sunlight.
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11
Gently tilt the jar once a week for the first month to help the sugar dissolve evenly into the alcohol.
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12
Wait at least 90 to 100 days. After this period, the plums will begin to release pits which contain amygdalin; it is traditional to strain the liquid and remove the fruit at this point.
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13
Transfer the strained wine into smaller sterilized bottles. While it is drinkable now, the flavor improves significantly if aged for another 3-6 months.
💡 Chef's Tips
Always use soju with at least 25% alcohol; standard 17% drinking soju is too weak to prevent the fruit from fermenting into vinegar. Never skip the drying process—even a single drop of water on the plums can lead to white mold growth during the aging process. Rock sugar is preferred over granulated sugar because it dissolves slowly, allowing for a more controlled extraction of the plum juice. If you prefer a more tart 'aperitif' style, reduce the sugar by 100g; for a dessert wine, stick to the higher measurement. Label your jar with the 'Start Date' and the '100-Day Removal Date' so you don't forget when to strain the fruit.
🍽️ Serving Suggestions
Serve chilled in small ceramic cups as a digestif after a heavy meal of Korean BBQ (Galbi or Samgyeopsal). Mix 2 parts Maesil-ju with 1 part sparkling water and a squeeze of lime for a refreshing summer spritz. Enjoy it warm during winter months by diluting slightly with hot water to soothe a sore throat or aid digestion. Pair with salty snacks like roasted seaweed (Gim) or spicy dried squid to contrast the wine's sweetness. Use a splash of the finished wine as a secret ingredient in meat marinades to add acidity and tenderize the proteins.