Maangchi: Gotgam-danji, Stuffed Persimmons
Official original-creator video demonstrating the same chestnut-and-walnut stuffed persimmons
Official cooking video · Maangchi · YOUTUBEGotgam-danji: Eight Korean Stuffed Persimmons with Chestnuts, Nuts and Yuja
A traditional Korean sweet made by stuffing soft dried persimmons with chestnut crumbs, candied walnuts, jujubes, pine nuts and yuja preserve. It is a filled pouch rather than a simple rolled persimmon-walnut snack.
Ingredients
servings: 8 · Check ingredients
Steps
- 01
Mash the twelve cooked peeled chestnuts and push through a sieve. Put about a cup of fine chestnut crumbs into a large bowl.
- 02
Blanch the walnuts for 1 minute, dry them well, then toast gently in a pan for about 5 minutes while stirring.
- 03
Heat half a cup of rice syrup until gently bubbling, add walnuts, stir to coat, then spread on parchment. Cool completely and break into small bits; hot syrup causes burns.
- 04
Remove every jujube pit, mince the eight fruits, and combine with chestnuts and walnuts. Mix in pine nuts, cinnamon, salt and 2–3 tablespoons yuja preserve to form a cohesive filling.
- 05
Remove persimmon stems and gently open each fruit into a little pouch through the stem hole. Remove all hard seeds inside.
- 06
Fill all eight persimmons, pressing the mixture into rounded jar shapes. Chill briefly in the refrigerator if needed before cutting.
- 07
Cut into small portions to serve. Do not offer large hard nut pieces to young children, and refrigerate or freeze leftovers in a sealed container.
Helpful source links
Before you cook
Check walnut and pine-nut allergies and the yuja product label. Remove all fruit pits, avoid touching hot syrup, and do not give hard nut chunks to young children. Refrigerate within 2 hours or freeze for longer storage.
Allergens: 호두(견과류), 잣(견과류), 가공 유자청의 제품별 알레르겐
Image & source credits
These illustrations stand in for food photos.
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