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🔔 Sweet persimmon jang-ajji. (1T = rice spoon)
Sweet persimmon 3.8kg (660g after drying), Jocheung 1T, plum syrup 2T, mirin 50ml, gochujang 3T (200g).
+ Persimmon jang-ajji 100g, sesame oil 1/2T, sesame seeds 1/2T, minced garlic 1/3T

✨ Sweet persimmon jang-ajji.
1. Trim and dry persimmons.
2. In a pan, mix 1T Jocheung, 2T plum syrup, 50ml mirin, and 3T gochujang (200g), boil and cool completely.
3. Add dried sweet persimmon to the cooled seasoning and mix.
4. Store in the refrigerator for 1 day before eating.
5. Add 100g sweet persimmon pickle, 1/2T sesame oil, 1/2T sesame seeds, and 1/3T minced garlic and mix.

#sweet persimmon dish #persimmon dish