About 3 months ago, I found the tarty green plums in a Korean grocery store. We call it "mashil(매실)" in Korean. Mashil is one of the well known secret ingredients (not so much anymore) in Korean cooking. You can't use the green plum the way it is. It is too tarty and almost bitter. You will need to bury them in sugar and take the extract out of the fruits. It becomes the Korean green plum syrup, aka "mashil jeup" in Korean. Or you can call it Korean green plum extract. The size of ...

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