Bokbunja Ju

Carefully sort through 1000 grams of Bokbunja (Korean black raspberries), removing any damaged berries or stems. Gently rinse the Bokbunja under cold running water and spread them out on a clean cloth or paper towels to air dry completely. Ensure no moisture remains.

Sterilize a large glass jar (at least 2-liter capacity) and its lid by washing thoroughly with hot soapy water, rinsing, and then boiling for 10 minutes or sanitizing with a food-grade sanitizer. Allow it to air dry completely.

In the sterilized glass jar, create alternating layers of the dried Bokbunja and 500 grams of White granulated sugar. Start with a layer of Bokbunja, then a layer of White granulated sugar, continuing until all ingredients are used, ensuring the top layer is White granulated sugar.