1. Gotgam Walnut Roll paired with a cup of persimmon tea
Ingredients : Gotgam (dried persimmon), chestnut, jujube, pine nuts, honey (a little)
① Prepare chewy gitgam, remove the stem. make cuts in persimmon, and remove seeds.
② Soak chestnuts in tepid water. and remove the inner skin.
③ Flatten the deseeded gotgam. and insert the prepared chestnut into the gotgam.
④ Jujube or pine nuts can be used instead of a chestnut.
⑤ Using a bamboo roll like one that is used when making gimbap. roll persimmon firm. This time. if the inside of the gotgam is not adhesive enough, add little honey.
⑥ Slice in an appropriate thickness, and serve it beautifully on a plate.
Tips for making persimmon tea
Gotgam contains seven times more Vitamin A, 1.5 times more Vitamin C, and four times more sugar than fresh persimmons. It is sweeter and nutritious than fresh persimmons. Choose clean gotgam with no fungus, and avoid gotgam that is too dark,
too mushy, or too hard in texture.
2. Gamgyeongdam (sweet rice ball with persimmon)
Ingredients : Sweet rice powder, salt, strawberry powder, gardenia extract, gotgam (dried persimmon), white sediment of red bean powder, honey, rice powder, mugwort powder
① Wash sweet rice and polished rice until clean. soak it in water for 8-12 hours. and drain it. Add salt to rice, grind the prepared rice. and sieve rice to get a fine powder
② Add strawberry powder and gardenia extract to rice powder to make a color similar to persimmon, and knead flour with hot water.
③ Slice gotgam 0.5cm thick. add white sediment of red bean powder. and mix in honey to make filling.
④ Rall out the rice dough. cut into squares insert filling. and form it into round balls. Drop the balls into boiling water, strain them, and then cool them in cold water.
⑤ Add mugwort powder to rice powder, knead flour. and roll out dough into a flat sheet. Cook the sheet and shape it into persimmon stems.
⑥ Place persimmon stems onto the cooked rice balls to complete persimmon shape.
3. Persimmon Sponge Cake
Ingredients : 759 persimmon powder, 300g wheat flour, 10 eggs, 350g sugar, cooking oil, salt, baking powder
① Add salt to flour, and sieve
② Add the prepared flour, sugar, cooking oil. salt, and baking powder to egg yolk, and then mix well
③ Add egg White foam and the sieved fine persimmon powder to ②, and gently knead dough.
④ Place a greased paper over a plate. pour the mixture, and bake it in the oven 180℃ for 20 minutes.
4. Pickled persimmons
Ingredients: 20 unripe, astringent persimmons, 1 cup brewed soy sauce, sugar, cinnamon, licorice (a little), 2 dry red peppers, 10cm kelp, 10g ginger, ½ onion, lycium (a little), salt
① Put unripe. astringent persimmons with stems into salt water for 2-3 days, remove liquid, and place the salted persimmons in a pot.
② Bail other prepared ingredients and cool. Add them to persimmons. Repeat the procedure twice the interval Of 5 days.
5. Persimmon Glutinous Rice Cake
Ingredients : 11 sweet persimmons, 4 cups rice powder, 2 cups sweet rice powder, 10 chestnuts, 10 unripe jujubes, 1,5 cup
corn, 3 cups raw green beans, 1 tsp salt, 5 T water, 5 T white sugar.
① Peel the skin and remove seeds from persimmons, and slice. Peel the skin from chestnuts, and cut them into quarters. Remove seeds from jujubes, and cut them into three equal parts.
Soak Corn in tepid water for 3-4 hours. remove the Skin, strain and season with salt.
② Add sweet persimmons. chestnuts. jujubes, and corn to rice powder while sprinkling 5 tablespoons of water, and mix well.
③ Place a wet hemp cloth over steamer, add green bean powder and rice powder in an alternating layer. and Steam for 30 minutes.
④ When steam comes up, let the cake settle in its own steam for few minutes, cool it down, and slice it in an appropriate size.
TIP foods to avoid when eating persimmons
1. Persimmons and acorn jelly
Gotgam contains seven times more vitamin A, 1.5 times more vitamin C, and four times more sugar than fresh persimmons.
It is sweeter and nutritious than fresh persimmons. Choose clean gotgam with no fungus, and avoid gotgam that is too dark, too mushy, or too hard in texture.
2. Persimmons and crab
Crab contains high protein, so food poisoning bacteria can easily breed. Because persimmons contain tannins that have an
astringent effect, inhibiting the secretion of digestive juice, eating crabs and persimmons together may cause food poisoning induced indigestion.
3. Gotgam (dried persimmon) and liver
Liver contains quality protein, as well as abundant minerals that are good for anemia or for increasing stamina such as vitamin
A, vitamin B complex, an appropriate amount of fat, iron, cobalt, manganese, phosphorous, and calcium. However, if eating
fresh Persimmons or gotgam (dried persimmon) as dessert after eating liver, the nutrients of Persimmons can be greatly
destroyed. This is because tannin contained in fresh Persimmons or gotgam is combined with iron in other foods and hinders
the absorption of nutrients.
