Gotgam-Jeonggwa (Dried Persimmon Jelly) Recipe

Ingredients with Measurements:
- 10 dried persimmons
- 6 cups water
- 1 cinnamon stick
- 1 cup sugar
- 1 tablespoon honey
- 1 tablespoon lemon juice
- 1 tablespoon pine nuts (optional)

Special equipment needed:
- Large pot
- Wooden spoon
- Strainer
- Square or rectangular mold

Step-by-step instructions:

1. Soak the dried persimmons in water for at least 4 hours or overnight until they become soft and plump.

2. In a large pot, bring 6 cups of water and a cinnamon stick to a boil.

3. Add the soaked persimmons to the pot and simmer for 30 minutes until the persimmons are soft and the liquid has reduced by half.

4. Remove the cinnamon stick and transfer the mixture to a blender. Blend until smooth.

5. Strain the mixture through a fine-mesh strainer into a clean pot.

6. Add 1 cup of sugar, 1 tablespoon of honey, and 1 tablespoon of lemon juice to the pot. Stir well until the sugar dissolves.

7. Bring the mixture to a boil and then reduce the heat to low. Simmer for 30-40 minutes until the mixture thickens and becomes jelly-like.

8. Pour the mixture into a square or rectangular mold and let it cool to room temperature.

9. Once the jelly has cooled, cover it with plastic wrap and refrigerate for at least 2 hours or until it sets.

10. To serve, cut the jelly into small squares and sprinkle with pine nuts (optional).

- Time:
Preparation time: 4 hours (including soaking time)
- Cooking time: 1 hour and 10 minutes
- Boil the water and persimmons on high heat and then simmer on low heat.
Serving size:
- Makes about 20 small squares

Nutritional information:
- Calories per serving: 80
- Total fat: 0.2g
- Total carbohydrates: 20g
- Protein: 0.5g

Substitutions for ingredients:
- You can use brown sugar or honey instead of white sugar.
- You can use lime juice instead of lemon juice.
- You can omit the pine nuts if you have nut allergies.

- You can add a pinch of ground ginger or nutmeg for extra flavor.
- You can add chopped dried fruits or nuts to the mixture before pouring it into the mold.

Tips and tricks:
- Make sure to soak the dried persimmons in water for at least 4 hours or overnight to soften them.
- Use a fine-mesh strainer to remove any pulp or seeds from the mixture.
- If the jelly is too thick, add a little bit of water to thin it out.

Storage instructions:
- Store the jelly in an airtight container in the refrigerator for up to 1 week.

Reheating instructions:
- You can serve the jelly cold or at room temperature.

Presentation ideas:
- Arrange the jelly squares on a platter and garnish with fresh mint leaves.

- Pine nuts, chopped nuts, or fresh mint leaves.

- Serve the jelly with tea or coffee.

Suggested side dishes:
- Fresh fruit, cheese, or crackers.

Troubleshooting advice:
- If the jelly doesn't set, you can add a little bit of gelatin to the mixture before pouring it into the mold.

Food safety advice:
- Make sure to wash your hands and all utensils before handling food.
- Store the jelly in the refrigerator to prevent spoilage.

Food history:
- Gotgam-Jeonggwa is a traditional Korean dessert made from dried persimmons. It has been enjoyed for centuries as a sweet treat.

Flavor profiles:
- Sweet, fruity, and slightly tangy.

Serving suggestions:
- Serve the jelly as a dessert or snack.

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Region: Korean

Taste: Sweet, Tangy, Fruity, Caramelized