Instant Spicy Persimmon Kkakdugi (Korean-Style Fresh Banchan, 4 Servings)

Choose firm, unbruised persimmons. Wash under running water, remove the stems, and peel.

Halve the persimmons, remove any seeds, and cut into 1.5–2 cm cubes on a stable board, keeping the cut side down.

Thinly slice the onion; soak in cold water for about 5 minutes, then drain. Cut scallion into 3 cm lengths.

In a large bowl, combine 2 tbsp gochugaru, 2 tsp fish sauce, 1 tsp salt, minced garlic, and grated ginger.

Add persimmon, drained onion, and scallion. Toss gently with a spatula without crushing the fruit. Taste a small piece and adjust seasoning only if needed.

Sprinkle with toasted sesame seeds and serve immediately. Refrigerate leftovers promptly in a clean covered container and preferably use within 2–3 days; do not ferment at room temperature.