Gotgam

Gotgam

Gotgam (dried persimmon)
Alternative names Dried persimmon
Type Dried fruit
Place of origin Korea
Associated national cuisine Korean cuisine
Main ingredients Oriental persimmon
Cookbook: Gotgam  Media: Gotgam
Korean name
Hangul 곶감
Hanja n/a
Revised Romanization gotgam
McCune–Reischauer kotkam
IPA [kot̚.k͈am]
Hangul 건시
Hanja 乾柹
Revised Romanization geonsi
McCune–Reischauer kŏnsi
IPA [kʌn.ɕi]

Gotgam (곶감) or dried persimmon is a traditional dried fruit.[1]

Sangju in North Gyeongsang Province, Korea, is famous for its dried persimmons.[2][3]

Production

To make gotgam, thin-skinned, firm, and sweet, varieties of Oriental persimmon are harvested when they are under ripe, astringent, and bitter.[4] The persimmons are peeled and dried in a sunny, well ventilated place.[5] When the color turns brown and the outer part hardens, the seeds are then removed and the persimmons are sealed again, and made into flat shapes.[6] After around three weeks, when the fruits become 75% of their original weight, they are covered in dried rice straw and stored in a box in a cool place until the drying process is completed, and the white powdery crust of persimmon sugar forms on the outside.[1]

Nutrition

Dried persimmons consist of 32% moisture, 6.3% protein, 0.44% fat, 44.8% carbohydrate, 15% fiber, and 1.99% ash.[6]

Culinary use

Dried persimmons can be consumed themselves or used as an ingredient in other foods. For example, Gotgam-ssam (dried persimmon wrap) is made by wrapping a walnut with dried persimmon.[6] Dried persimmon with pine nuts inserted are served with suksilgwa (a fruit confection) or fresh fruits.[6] Dried persimmons are also one of the main ingredients for sujeonggwa (cinnamon punch).[6]

Korean folktale, The tiger and dried persimmon, features a tiger scared of dried persimmon.[7][8]

See also

References

  1. 1 2 Means, Becky (2 August 2010). "Dried Persimmon". Houston Press. Retrieved 3 June 2017.
  2. ↑ Chung, Kyung-a (October 2014). "Season of Beauty, Season of Plenty". KOREA. Korean Culture and Information Service. Retrieved 3 June 2017.
  3. ↑ Kim, Sun-mi; Kim, Sarah (20 August 2015). "Taste of a fruit is the only trace of a happy youth". Korea JoongAng Daily. Retrieved 3 June 2017.
  4. ↑ "gotgam" 곶감. Doopedia (in Korean). Doosan Corporation. Retrieved 3 June 2017.
  5. ↑ Korea Tourism Organization (5 October 2016). "Seasonal foods to eat this fall". Stripes. Retrieved 3 June 2017.
  6. 1 2 3 4 5 이, 효지. "gotgam" 곶감. Encyclopedia of Korean Culture (in Korean). Academy of Korean Studies. Retrieved 3 June 2017.
  7. ↑ Wi, Ki-cheol (2004). The Tiger and Dried Persimmon. Kookminbooks. ISBN 8911022241. Lay summary – Korea Literature Translation Institute.
  8. ↑ "The Tiger and the Persimmon" (PDF). Jordan Schnitzer Museum of Art. University of Oregon. Retrieved 3 June 2017. Lay summary.
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