Gotgam Cream Cheese Roll (Dried Persimmon Rolls)
Quick answer
Gotgam cream cheese roll is a no-cook Korean dessert that requires nothing more than a knife, a bowl, and a refrigerator.
What makes this special
- Gotgam cream cheese rolls combine chewy dried persimmon with tangy filling and toasted walnut halves.
- Chewy dried persimmon, tangy cream cheese, and fatty walnut in one clean cross-section
- Honey and lemon juice balance the cream cheese so it finishes without heaviness
Key ingredients
Core cooking flow
- 1 If the 6 dried persimmons feel stiff, wrap them in a damp kitchen towel for 5 minutes.
- 2 Lay each opened persimmon with the moist inner side facing up.
- 3 Leave 120 g cream cheese at room temperature for at least 10 minutes, until a fork slides in easily.
Gotgam cream cheese roll is a no-cook Korean dessert that requires nothing more than a knife, a bowl, and a refrigerator. Dried persimmons are slit open and flattened into thin sheets, each one acting as the outer wrapper. The filling is cream cheese mixed with honey and fresh lemon juice to balance its natural richness with acidity, and finely chopped walnuts are folded in throughout to add a crunchy, nutty element to every bite. The filling is spread across the opened persimmon, which is then rolled tightly and wrapped in plastic wrap. Twenty minutes in the refrigerator firms the roll enough to slice cleanly. Dipping the knife in warm water and wiping it dry before each cut produces the smoothest cross-sections. The finished slices reveal clearly defined layers: the chewy, caramel-sweet dried persimmon on the outside, the tangy cream cheese in the middle, and flecks of walnut distributed throughout. The combination makes it a natural pairing with wine or a polished addition to a traditional holiday table.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Step
If the 6 dried persimmons feel stiff, wrap them in a damp kitchen towel for 5 minutes.
Slit each one lengthwise along the side, open it gently, and remove the seed and stem without tearing the flesh.
- 2Step
Lay each opened persimmon with the moist inner side facing up.
Press the thicker edges lightly with your fingers to make a roughly rectangular sheet, so the filling can spread evenly and the roll closes neatly.
- 3Prep
Leave 120 g cream cheese at room temperature for at least 10 minutes, until a fork slides in easily.
If it still feels cold or breaks into lumps, wait a little longer before mixing.
- 4Season
Add 10 g honey, 5 ml lemon juice, and 1 g salt to the softened cream cheese.
Mix with a fork until glossy and smooth, scraping the bowl so no streaks of cheese or honey remain.
- 5Prep
Chop 35 g walnuts coarsely, then fold them through the cream so the crunch stays noticeable.
Spread a 2-3 cm thick line of filling on the moist side of each persimmon and roll tightly.
- 6Prep
Wrap each roll tightly in plastic wrap and refrigerate for at least 20 minutes, until firm enough to hold its shape.
Unwrap, dip the knife in warm water, wipe it dry, and slice into 2-3 cm rounds.
After the steps
Pick a recipe that fits this dish.
Continue with shared ingredients, meal pairings, or a similar method.
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