Waiting at the barber while my kids got their haircuts, I was skimming through the old magazines they had around. One of the Korean magazines had a few beautiful pictures of dry persimmons, and this orange roll with nuts in the middle. Of course, all instructions were in Korean. I asked the ladies who work there what it was, and after a few minutes of going back and forth, another nice customer stepped in to help translate for us. He found out from the women where to buy the ingredients and how to make this roll. Hope he got a great haircut for his good deed :)).
Gotgamssam is a traditional Korean desert or snack that is served with cinnamon or green tea, and it requires only 2 ingredients. I was told that it is common in Korean homes to have a few rolls tucked away in the refrigerator for company. Super easy to make, I was reminded of diabetic family members who stay away from dessert. A few slices of this might be a welcome treat for them. Give it a try.
You can buy dried persimmons in the frozen section of your International market. The box pictured here was around $6. If you cannot find dried persimmons, this same technique can be used for dried apricots which are more easily available. Looking online, I learnt that the apricot version is called Salgussam.
(About 18 slices)
- 1 container (6 pcs) dried persimmon (if frozen, thaw)
- big handful of whole walnuts
1) Preheat oven to 350*F, pour the walnuts on a rimmed cookie tray, and place on the center oven rack.
2) Bake for 6-8 minutes, stirring once in between, till golden and fragrant.
3) Remove from the cookie tray onto a plate and spread to cool completely.
4) With a sharp knife, trim the ends of the persimmon, and slit all the way down only on one side to form a flat, rectangular piece.
5) Lay a large piece of plastic wrap on the counter, and line up the persimmon slices where the edges slightly overlap.
6) Place a double or triple layer of the toasted walnuts on top of the persimmon slices and gently press into the fruit to hold in place.
7) Gently, but tightly roll up the fruit over the walnuts and roll into a log. Cover with plastic wrap and reshape into a circular log if necessary.
8) Place the log in the freezer for about 30-45 minutes to firm up.
9) Unwrap, and cut each persimmon into 3 slices using a serrated knife.
10) Serve with green tea or cinnamon tea.
- If the slit fruit seems too ‘pulpy’, gently scrape out some of the soft stuff before filling with the walnuts.
- Toasting the walnuts was my idea – you may skip this step if you like.
- Consider substituting candied walnuts for a different taste.