📝 About This Recipe
Gotgam-mari is a quintessential Korean delicacy that embodies the elegance of traditional 'Hangwa' (confectionery). These beautiful rolls feature the natural, honey-like sweetness of chewy dried persimmons wrapped around earthy, toasted walnuts and a hint of creamy richness. Historically served to royalty and during festive holidays like Seollal, this no-cook treat offers a sophisticated balance of textures and a stunning stained-glass appearance when sliced.
🥗 Ingredients
Main Ingredients
- 8 pieces Dried Persimmons (Gotgam) (ensure they are soft and pliable, not rock hard)
- 16-20 pieces Walnut Halves (high quality, fresh halves)
- 4 ounces Cream Cheese (softened to room temperature)
Walnut Preparation
- 2 cups Water (for blanching)
- 1 tablespoon Granulated Sugar (to lightly glaze the nuts)
- 1 pinch Sea Salt (to enhance the nuttiness)
Garnish and Assembly
- 1 tablespoon Honey (for a glossy finish)
- 1 teaspoon Pine Nuts (finely crushed for topping)
- 1/4 teaspoon Cinnamon Powder (optional dusting)
👨🍳 Instructions
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1
Begin by cleaning the walnuts. Bring 2 cups of water to a boil in a small saucepan and blanch the walnut halves for 2 minutes to remove any bitterness from the skins.
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2
Drain the walnuts and pat them thoroughly dry with a clean kitchen towel or paper towels.
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3
In a dry skillet over medium-low heat, toast the blanched walnuts with a pinch of salt and 1 tablespoon of sugar. Stir constantly for 3-5 minutes until they are fragrant, golden, and the sugar has lightly glazed them. Set aside to cool completely.
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4
Prepare the persimmons by removing the tough green sepals (the 'hat' or stem) from the top of each fruit using a small paring knife.
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5
Make a single vertical slit down one side of each persimmon, being careful not to cut all the way through to the other side.
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6
Open the persimmon flat like a book. Use your fingers or a small spoon to remove any seeds found inside.
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7
Place the opened persimmon between two sheets of plastic wrap and gently flatten it with a rolling pin or the palm of your hand to create a uniform rectangular shape.
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8
Spread a thin, even layer of softened cream cheese (about 1/2 tablespoon) across the inner surface of the flattened persimmon.
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9
Line up 2 to 3 walnut halves in a row at one edge of the persimmon. Ensure the walnuts are tucked tightly against each other.
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10
Carefully roll the persimmon tightly around the walnuts, using the plastic wrap to help you maintain a firm, cylindrical shape, similar to rolling sushi.
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11
Twist the ends of the plastic wrap tightly to secure the roll and place it in the freezer for 30-60 minutes. This firming process is crucial for achieving clean, beautiful slices.
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12
Once firm, remove from the freezer and discard the plastic wrap. Use a very sharp knife to slice the roll into 1/2-inch thick rounds.
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13
Arrange the slices on a serving platter, cut-side up, to show off the beautiful contrast between the orange fruit, white cream cheese, and dark walnuts.
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14
Drizzle with a tiny drop of honey and a sprinkle of crushed pine nuts or a dusting of cinnamon for a final touch of elegance.
💡 Chef's Tips
Choose 'Sangju' or 'Yeongdong' variety persimmons if possible, as they are renowned for their texture and sweetness. If the persimmons are too dry, steam them for 2-3 minutes to soften before slicing. Always wipe your knife with a damp cloth between slices to ensure the cream cheese doesn't smudge the vibrant orange of the fruit. For a vegan version, omit the cream cheese or use a thick cashew-based cream spread. Store leftovers in an airtight container in the freezer; they can be eaten directly from the freezer for a refreshing treat.
🍽️ Serving Suggestions
Pair with a warm cup of Sujeonggwa (Korean Cinnamon Ginger Punch) for a classic flavor match. Serve alongside hot green tea or toasted brown rice tea to balance the natural sugars. Include these as part of a larger 'Anju' (snacks for drinks) platter with dried meats and other nuts. Place in individual gold or floral cupcake liners for a sophisticated party presentation. They make an excellent accompaniment to a glass of sweet dessert wine or a smoky whiskey.