Crisp and Spicy-Sweet Autumn Delight: Making Persimmon Salad
A Special Autumn Dish with Seasonal Persimmons: ‘Persimmon Salad’ Recipe (The King of Eomji)
Discover a unique way to enjoy persimmons, a fruit that can be polarizing! Here’s the ‘Persimmon Salad’ recipe featured on ‘The King of Eomji.’ The natural sweetness of persimmons is perfectly balanced by the spicy dressing and crisp onions, creating a delightful dish that everyone can enjoy. With simple ingredients, it’s easy to make and is the perfect appetizer to stimulate your appetite this fall.
Main Ingredients- 3 persimmons (Choose ripe but firm ones)
- 1/2 onion (Thinly sliced into strips)
Cooking Instructions
Step 1
First, peel the persimmons completely. Peeling them will result in a softer texture than eating them with the skin on.
Step 2
Once peeled, remove the core from the persimmons and slice them into bite-sized strips, about 0.5 cm thick. Avoid slicing too thinly, as they might become mushy. Aim for a consistent, moderate thickness.
Step 3
Peel, wash, and thinly slice the half onion into strips, similar in thickness to the persimmon. Soaking the sliced onions in cold water for a few minutes and then draining them will reduce their pungency and enhance their crispness.
Step 4
In a large bowl, combine the sliced persimmons and onions. Add 1 tablespoon of gochugaru, 1 tablespoon of plum extract, 2 tablespoons of vinegar, and 1 teaspoon of salt. Gently mix everything together with your hands or chopsticks, ensuring the seasoning is evenly distributed and coats the persimmons and onions.
Step 5
Finally, add the diagonally sliced green onions and mix lightly. Transfer the salad to a serving dish and sprinkle with the chopped chives as a garnish for a more appealing presentation. You can serve it immediately, or chill it in the refrigerator for a while for an even more refreshing taste.
