Ellis Jung, a chef specializing in Korean cuisine, introduced us to this beautiful persimmon kimchi, it's sweet and spicy, fragrant, and soft. There are so many persimmon dishes in Korean cooking, used to naturally sweeten dishes. It is not exactly known when this dish appeared, but contemporaries know it from the older generation. It is especially common in provinces and rural areas.
Click in to read our full interview with her here.
Korean Persimmon Kimchi 韩式柿子泡菜
VEGAN | NUT-FREE | GLUTEN-FREE
Please credit @fiveseasonstcm and @Ellis_Jung if you want to repost this recipe.
4 ripe persimmons 柿子
20g green onion (optional) 葱
2 tbsp red chili powder 红胡椒粉
1 tbsp of minced garlic 蒜头
2 tbsp fish sauce 鱼露
1 tbsp sesame seeds 芝麻
1 tbsp of sugar (honey or no sweetener if persimmon is very ripe) 糖
Peel the skin off persimmons, cut them into wedges, and remove seeds.
Cut green onions into 2 inch long pieces.
Place green onions and persimmons into a deep bowl.
Make the sauce: mix together red chili powder, minced garlic, fish sauce, sesame seeds, sugar (honey or skip it).
Mix sauce with persimmons.
Place into a container and keep in the fridge.c
Tips & Recommendations
Don't use soft fruits. Persimmons should be ripe but firm. Use only sweet persimmons. Use gloves when working with sauce. This can be eaten right after cooking but tastes better after 2 hours of brewing. The shelf life is no more than one week. Served as a side dish.