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Dried persimmon is a type of traditional dried fruit snack in East Asia with origins in China. They dried them to use them in other seasons. [1] Known as shìbǐng (柿餅) in Chinese, hoshigaki (干し柿) in Japanese, gotgam (곶감) in Korean, and hồng khô in Vietnamese, it is traditionally made in the winter, by air drying Oriental persimmon.
Korean children's writer Ma Hae-song wrote a children's story based on the story called "The Tiger and the Dried Persimmon (호랑이와 곶감)" in 1933. [2]Korean singers Young Tak and Chee Kwang-min performed a song written by Chee Kwang-min based on the story called "GOAT GAMIDA" (Korean: 곶감이다, meaning "It's Dried Persimmon") for EBS's K-Story Pop Contest in 2014 [3] and released a ...
The persimmon (/ pərˈsɪmən /) is the edible fruit of a number of species of trees in the genus Diospyros. The most widely cultivated of these is the kaki persimmon, Diospyros kaki [1] – Diospyros is in the family Ebenaceae, and a number of non-persimmon species of the genus are grown for ebony timber. In 2019, China produced 75% of the ...
• Fuyu persimmons are short and round and look a bit like an orange tomato. The non-astringent variety has wide leaves on top and a flat bottom. Most Fuyu persimmons have no seeds or very small ...
Sujeonggwa. Sujeonggwa (Korean: 수정과) is a Korean traditional cinnamon punch. Dark reddish brown in color, it is made from mainly cinnamon, sugar, water and ginger. It's often served with gotgam (dried persimmon) and garnished with pine nuts. [1] The punch is made by brewing first the cinnamon sticks and ginger at a slow boil.
Dried leaves are usually cut into small pieces and steamed, and dried again. [3] To make the tea, 2–3 grams (0.071–0.106 oz) of the dried leaves are brewed for 15 minutes in 100 millilitres (3.5 imp fl oz; 3.4 US fl oz) of water which was boiled and cooled to 70 °C (158 °F). [3] A drop of maesil-ju ( plum liquor) or yuja-cheong ( yuja ...
karot /kalchungi. Garot (Korean: 갈옷) or galjungi (갈중이) is a variety of hanbok, Korean traditional clothing, which has been worn by locals of Jeju Island in Korea as a working clothes and everyday dress. [1] Although there is no historical record on its origin, it is known that Jeju farmers and fishermen have worn it for a long time.
A sweet rice punch. Being an iconic Korean traditional drink, several varieties of canned sikhye are now widely available. Sujeonggwa: A sweet drink flavored with ginger and cinnamon. Softened dried persimmons and pine nuts are added at serving time. Fruit Hwachae: fruit punch made by mixing several fruits together, or only one fruit used. The ...