The secret to a 100-year-old longevity, how to make omija cheong
Last weekend, my husband went to Gangwon-do and bought a bottle of native honey and 5kg of omija. There was an unexpected #Omija, so I hurriedly made #OmijaCheong on the weekend. Omija has five flavors. It's said to make the five intestines of our body healthy.
6 serving
Within 999 minutes
빛날썬
Ingredients
  • Xylose sugar
    6kg
Cooking Steps
STEP 1/12
Wash raw omija in water two or three times.
STEP 2/12
Drain on a tray.
There was still water after sleeping overnight, so I divided it into several saucers in the morning, spread it thin, and turned two fans to dry it.
STEP 3/12
While removing the water from the omija, sterilize the glass bottle with hot water and dry it.
STEP 4/12
The two kilograms of omija separated the fruit from the eggplant, and the other three kilograms were soaked in two styles.
It's 2kg of omija separated from the fruit.
STEP 5/12
Pour 1kg of xylose sugar into 2kg of omija first.
Lim Sung-geun, a culinary researcher
Omija 5kg: 6kg sugar recommended
(1:1.2 ratio)
STEP 6/12
Mix the omija and xylose sugar well.
STEP 7/12
Put omija mixed with sugar in a hot sterilized glass bottle.
STEP 8/12
Fill the top with the remaining 1kg of xylose sugar.
STEP 9/12
For the remaining 3kg, pour 1.5k of xylose sugar first, mix it, and put it in a glass bottle without separating the fruit from the eggplant.
STEP 10/12
Likewise, the top is filled with sugar.
The omija attached to the branch
It's tangled, so there's an empty space in the middle.
So it's better to add a little bit of sugar and mixed omija, sprinkle sugar in the middle, add omija again, and add sugar.
That way, you can put 1.5kg of sugar in the top.
STEP 11/12
I made omija chung on September 30th.
You can skip it in 100 days.
I marked the day of skipping as 90 days.
That way, I think I'll be able to do it in 100 days.
STEP 12/12
This is how I watched it for three days after dipping Omija-cheong.
In about three days, the sugar melts and gradually goes down.
At this time, 1kg of xylose sugar, which could not be added due to lack of space, was added to each glass bottle at a ratio of 1:1.2.
If you use a generous container, you've divided the things that will be done at once into several times because the bottle is small.
I'm going to leave it for 100 days instead of stirring it like this. When I made green tangerine syrup last time and when I made plum syrup in the year of production, I stirred it to melt sugar, but in the case of plum syrup, I have experienced mold. Green tangerine syrup is refrigerated right after melting sugar, so I couldn't see the mold, but plum syrup is stored at room temperature for 100 days, so it's easy to get mold. I'm going to follow what Chef Lim Sung-geun told me this time. There is a long-lived grandfather who is healthy enough to eat omija on a broadcast program called "My Body Manual," get a driver's license at the age of 99, and cut firewood until the age of 101. Make sure to soak omija syrup before this fall ends.
Japchae Recommended recipe
  • 1
    Bean sprout japchae spicy and crunchy simple steamed dish
    4.87(46)
  • 2
    Crunchy! Spicy! Taste that you keep eating Spicy bean sprouts
    4.60(15)
  • 3
    Chef Lee Yeonbok makes chili japchae
    4.88(16)
  • 4
    Making japchae easily and quickly
    4.83(12)
Bibimbap Recommended recipe
  • 1
    Beef bean sprout bibimbap
    5.00(18)
  • 2
    Making bean sprout bibimbap
    5.00(13)
  • 3
    Use vegetables and pancakes left over from the holidays!Vegetabl
    4.89(9)
  • 4
    A simple recipe for eating alone. Avocado pollack bibimbap
    4.86(7)