Sunday, 30/10/2022 07:54

Spicy Persimmon Muchim Salad

 Chef Jeong Kwan

Chef Jeong Kwan, a Buddhist nun, winner of Asia's 50 Best Restaurants' prestigious Icon Award Asia 2022, and star of the award-winning Netflix series Chef's Table, will be the featured chef during a two-week celebration of "spiritual" Korean gastronomy at Sofitel Legend Metropole Hanoi from October 15-31, 2022.

Chef Kwan's unique menu takes its cues from the realm of traditional Korean temple food, and features dishes made with the finest ingredients from South Korea.

Spicy Persimmon Muchim Salad


- 400g dried persimmon

- 1 cucumber

- 1 tbsp omija (also known as magnolia berry) syrup

- 5 tbsp vinegar

- 3 tbsp gochujang (Korean chili paste)

- 1 tbsp blackberry syrup

- 1 tbsp toasted white sesame seeds, crushed in a mortar

- Pinch of black sesame seeds

- Salt


- Rinse the cucumber and remove the seeds, then cut it into segments of 0.5 x 2 cm.

- Cut the dried persimmon into bite-sized pieces.

- Marinate the cucumbers and persimmon with a pinch of salt, 2 tbsp of vinegar and 1 tbsp of omija syrup and put aside to rest.


- Mix 3 tbsp of gochujang, 1 tbsp blackberry syrup, 1 tbsp vinegar, and 1 tbsp toasted sesame seeds.

Assemble and serve

- Squeeze the cucumber segments slightly to get rid of excess liquid.

- Transfer them together with the persimmon in a mixing bowl and the dressing to generously coat everything.

- Mix evenly and transfer to a serving dish. VNS

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