I enjoyed this beverage when I lived in South Korea several years ago. It was served to me several times at the end of a meal in lieu of a dessert and I found it to be warming and nourishing. A thoughtful and light way to end a meal that was often composed of sour, pungent kimchi and spicy side dishes. In Korea they used dried Hachiya persimmons known as hongshi. This year I had an absolute glut of Fuyu persimmons but my hongshi stash was nearly gone and it would be at least a month before I could get more. A swap was made and the results were wonderful.
Another change was that I decided to simmer the dried Fuyu persimmons with the spices, which you wouldn’t do with hongshi unless you don’t mind a cloudy beverage. Typically this punch is quite sweet but I will leave it up to you to determine the amount of sugar added.
0 Comments
This vinaigrette is a riff on a sauce common to many of the side dishes that are found all throughout South Korea. Side dishes, or banchan, are staples for every and any Korean meal. Even a cheap ramen shop will offer a small tray of kimchi and daikon pickle.
Gochu, or Korean chile is responsible for the ubiquitous red color found throughout the dishes of the peninsula. It’s a medium spicy chile and you should feel empowered to add more or less depending on your heat preference. |
Categories
All
|
RSS Feed