Two-Ingredient Korean Gotgamssam, Persimmon–Walnut Rolls (4 Small Servings)

Remove the stems and slit the sides of both persimmons without cutting them apart. Remove every pit.

Flatten the fruit into rectangular strips and line them up sticky-side up.

Place three walnut halves lengthwise, then stack the remaining three to make a compact center.

Roll the persimmon tightly around the walnuts and wrap snugly in clean food wrap.

Chill briefly in the freezer until firm enough to slice; do not freeze rock-hard.

Slice into about 8 mm rounds with a clean knife and serve with tea. Firm walnut pieces can be a choking hazard for young children.