Persimmon and Raw Chestnut Salad (Hongsi Saenbam Muchim)

Photo: Korea Ministry of Food and Drug Safety

Persimmon and Raw Chestnut Salad (Hongsi Saenbam Muchim)

Name: Persimmon and Raw Chestnut Salad (Hongsi Saenbam Muchim)
Cuisine: South Korea
Ingredients: 40 g ripe soft persimmons (hongsi); 40 g banana; 10 g raw chestnuts; 5 g jujubes (daechu); 5 g walnuts

홍시 생밤 무침

Dessert

DessertsCourse

118kcal · per serving

Not spicySpice

🌱 VeganGluten-free

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Recipe

Persimmon and Raw Chestnut Salad (Hongsi Saenbam Muchim)

Not spicyVeganGluten-freeContains: nuts

Ingredients Tap an ingredient to check it off

Servings1

ripe soft persimmons (hongsi)홍시
40 g
banana바나나
40 g
raw chestnuts생밤
10 g
jujubes (daechu)대추
5 g
walnuts호두
5 g

Nutrition per serving

118kcal

22.3gCarbs

2.1gProtein

3.7gFat

6mgSodium

Steps

Translated from the Korean original. Amounts are as in the original recipe.

Remove the skin of the ripe persimmons and mash.
Press the banana through a sieve.
Mix steps 1 and 2 well.
Slice the raw chestnuts flat and thin.
Peel the jujubes in a spiral to remove the pits and julienne.
Toss steps 3, 4, and 5 together well and place in a bowl.

💡 TipTake care not to cut the raw chestnuts too large so as not to strain a child's weak teeth.

Diet and allergy labels are estimated from the ingredient list. Check labels if you have an allergy.
Recipe source: Korea Ministry of Food and Drug Safety (MFDS) recipe database. English translation by WorldFoodPedia, not by MFDS.