By Korea.net Honorary Reporter Nistha Thapa Shrestha from Nepal

Dried gotgam persimmons are a traditional snack made from dried persimmons. They are first peeled and hung in a sunny, airy place over a period of several weeks. When the persimmons are ready, the outer layer is coated with a natural sugar, just as if it was freshly dusted with icing powder. Underneath this sweet taste lies many health benefits.

I came to learn about this wonderful snack through a TV variety show that made me curious about the taste. So I thought about giving it a try. Now, I've been making dried persimmons for three years in a row. It's almost a tradition in my very typical Nepali family to make a huge batch of gotgam dried persimmons during the fall, which can last throughout the year. These dried persimmons are then used to make sujeonggwa, a traditional cinnamon punch, and gotgamssam where nuts are wrapped around the dried persimmons and served with tea.



Persimmons are indeed a very dynamic fruit and, therefore, are deeply rooted in Korean cuisine and eating traditions.

Gotgam dried persimmons are an essential fruit for the yearly memorial ceremony, or jesa, for one's ancestors. There's even a festival for persimmons, the Daebong Persimmon Festival, in Agyang, Gyeongsangnam-do Province. It's interesting that during the harvest time, people don't pick the persimmons from the top of the tree. They leave them for birds, such as magpies. Likewise, there are many folk tales showing deep connections between one's life and this bright orange-colored fruit.

If you want to get a taste of the true Korea, then gotgam dried persimmons are a must-try. Gotgam dried persimmons are tender, moist and have an almost jelly-like inside. They also have an intense, concentrated persimmon flavor. They might be a little labor intensive in the beginning to prepare, but it's all worth it.

It's quite a journey to make this delicacy that brings joy to me. That is why I even made a YouTube video showing a simple way to make this dried fruit. Try making them and share the sweet taste of the sun and the wind with your loved ones.

wisdom117@korea.kr

* This article is written by a Korea.net Honorary Reporter. Our group of Honorary Reporters are from all around the world, and they share with Korea.net their love and passion for all things Korean.