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The sujeonggwa recipe mentioned in the book is a dried persimmon brew with added ginger and pine nuts. [citation needed] In the book Haedongjukji (해동죽지; 海東竹枝) written in 1921, sujeonggwa is known to have been prepared in the Goryeo era by palace women on New Year's Day. Then they were boiling ginger and adding persimmons to the ...
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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.
In Korea, dried persimmon fruits are used to make the traditional Korean spicy punch sujeonggwa, [43] while the matured, fermented fruit is used to make a persimmon vinegar called gamsikcho. [ 44 ] In Taiwan, fruits of astringent varieties are sealed in jars filled with limewater to get rid of bitterness.
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Gamgoji tteok (감고지떡), a variety of sirutteok made with rice, sugar, azuki bean crumbles, and thinly sliced dried persimmon [4] Nabokbyeong (나복병) or called musirutteok (무시루떡), a variety of sirutteok made with rice, sugar, azuki bean crumbles, and radish [ 5 ]
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