omija ade/scent/scent of omija cheong
Hello. Today was a tough day after the holiday. I was relieved again by the news of the late night earthquake. I just hope you're safe and sound. Last week, I put omija cheong, which I make every year. This year, it was my first time to taste Pyeongchang Omija/Thank you so much for sending me a good one as soon as I ordered. The Omijaade in the picture is Omija Cheong, which was soaked and filtered last year. In particular, what happened last year was so busy that I skipped Omija-cheong this year. Instead, the fact that the taste is incredibly delicious~~~LOL This year, we are aging it by dipping it into 5kg. We added raw sugar to the sugar. It's much less sweet than regular sugar, so I like it.
6 serving
Within 999 minutes
맘앤쿡
Ingredients
  • Sugar
Cooking Steps
STEP 1/3
As soon as Omija arrived/ I washed it once in running water, drained it, and soaked it at night.
STEP 2/3
Disinfect the bottle in advance and drain it. It's ripening with sugar and omija in equal amounts.
STEP 3/3
In the past, it was only aged for about three months and filtered out, but the color is not pretty after years. But it tastes so good that I'm going to filter out omija syrup this year next year. I mix carbonated water with water and omija extract. Cool when it's hot/hot when it's cold.
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