Make Chewy and Sweet ‘Gam-mal-rangi’ (Dried Persimmon Bites) at Home!
Simple Recipe: How to Make Delicious Dried Persimmon Bites Using Daebong Persimmons & Their Amazing Benefits
As the crisp autumn air arrives, why not make chewy, delightful dried persimmon bites, known as ‘Gam-mal-rangi’, right in your own kitchen using seasonal Daebong persimmons! The subtle sweetness and satisfying chewiness of ‘Gam-mal-rangi’ when mixed into a simple dish are incredibly addictive. It’s a taste that those who have tried it truly understand! The chewy, slightly firm texture is wonderfully satisfying. To best enjoy this treat, season it with minimal seasoning to avoid making it too salty, allowing just a few bites to make you reach for your fork again and again. This unique flavor is something only those who’ve experienced it can truly appreciate. Let’s dive into the irresistible charm of homemade dried persimmon bites!
Ingredients- 5 ripe Daebong persimmons
Cooking Instructions
Step 1
First, prepare 5 ripe and fresh Daebong persimmons. Wash them thoroughly, then use a peeler to carefully remove the skin. Peeling them cleanly ensures a pleasant eating experience without any undesirable textures.
Step 2
Cut the peeled persimmons in half lengthwise. Then, cut each half in half again, resulting in four pieces per persimmon. This makes them easier to dry.
Step 3
Take the quartered persimmon pieces and carefully cut out the white core from the center using a knife. Removing this hard core is important for a better texture.
Step 4
After removing the core, slice the persimmon pieces sideways. Avoid slicing them too thinly, as they can become hard or lose their chewy texture when dried. Aim for a thickness of about 1 cm (approximately 0.4 inches). The key is to maintain a satisfying chewiness.
Step 5
Arrange the prepared persimmon slices on your dehydrator trays. Dry them at 70℃ (158℉) for about 7 hours. The drying time can vary depending on your dehydrator’s specifications, the size of the persimmons, and their moisture content, so check them periodically and adjust as needed. Be careful not to over-dry them to the point of being too hard.
Step 6
To check if they are done, touch them. They should feel soft and pliable, bending slightly when gently squeezed. Properly dried ‘Gam-mal-rangi’ can be stored by rolling them up (perhaps with a mat), wrapping them tightly in plastic wrap, and then freezing them. This allows you to enjoy them for a long time. From 5 Daebong persimmons, I got about 400g of dried persimmons. I kept 100g aside and used 300g to make a delicious ‘Gam-mal-rangi’ salad.
Step 7
Store the dried persimmons wrapped in plastic in the freezer to keep them fresh for extended periods. You can take them out and thaw them as needed. They’re delicious on their own, or you can add them to salads or use them as a topping for yogurt. They’re a practical homemade snack that lasts a long time.
