Crispy and Aromatic Pickled Plums (Maesil Jangajji)
How to Make Deliciously Crunchy Pickled Plums with a Refreshing Flavor Profile
This is a pickled plum recipe I saved privately last year, and I’m finally thrilled to share it today after tasting it! I originally bought these plums last spring to make plum syrup, but they were so large and fresh that I decided to try making some pickled plums as well. This Maesil Jangajji is not overly sweet; it has a wonderfully crisp texture, a tangy sourness, and a subtle, lingering plum aroma that delights the palate. It’s a truly refreshing taste that complements any meal.
For the Pickled Plums- 1kg fresh plums
- 800g sugar
For the Pickled Plum Salad- 2 bowls of aged pickled plums
- 3-4 Tbsp gochujang (Korean chili paste)
- 1 Tbsp toasted sesame seeds
- Sesame oil, to taste (optional)
- 2 bowls of aged pickled plums
- 3-4 Tbsp gochujang (Korean chili paste)
- 1 Tbsp toasted sesame seeds
- Sesame oil, to taste (optional)
Cooking Instructions
Step 1
First, thoroughly wash the 1kg of fresh plums multiple times under running water. Ensure all dirt and debris are removed. Afterward, drain them well in a colander, allowing most of the water to drip off.
Step 2
Wait until the plums are almost completely dry. You can gently pat them with a kitchen towel to speed up the drying process.
Step 3
Now, it’s time to remove the pits from the plums. Start by cutting off the stem end of each plum. Then, make a cut along the side and carefully slice around the pit, separating the flesh from the seed. It’s crucial to remove the pit, as it can impart a bitter taste.
Step 4
Place the pitted plum flesh in a bowl and add the sugar (800g). Mix gently with your hands until the plums are evenly coated with sugar. Let this mixture sit at room temperature for about half a day (approximately 12 hours). During this time, the sugar will dissolve and create a flavorful syrup.
Step 5
Transfer the plums and the syrupy liquid into a clean, airtight container. It’s best to fill the container so that the plums are just submerged in the liquid; too much liquid can make the plums mushy. Store the container in a kimchi refrigerator (a specialized refrigerator for fermented foods) to keep the pickled plums fresh for a long time.
Step 6
These pickled plums have been aged in the kimchi refrigerator for about 8 months. While they can be eaten as is, if you plan to make a salad, rinse the pickled plums gently under water and then soak them in fresh water for 5-10 minutes. This step helps to reduce the saltiness and sweetness to your preference. You can skip this soaking step if you prefer a stronger flavor.
Step 7
After soaking (if you chose to do so), drain the pickled plums thoroughly in a colander. Squeeze out as much excess water as possible. Residual moisture can dilute the dressing and affect the taste.
Step 8
Add the gochujang (3-4 Tbsp) and toasted sesame seeds (1 Tbsp) to the drained pickled plums. Mix well until the seasonings are evenly distributed, creating a delicious and spicy plum salad.
Step 9
Serve the desired amount for a single meal. Drizzle a little sesame oil over it and mix one last time. The nutty aroma of the sesame oil enhances the flavor beautifully. Enjoy your crispy, tangy, and perfectly seasoned pickled plum salad!
