3 tongae pi, about 4" length (dried whole persimmon piece)
2 cup dark brown sugar
½ cup pine nut
Remove the stems and seeds from the from the dried persimmon.
In 4 qt sauce pan, boil the water, ginger, dried persimmon pieces and 3 of the dried persimmon for 30 minutes. Strain.
Add sugar and boil on low heat for l/2 hour or so more. Cool it and store in the refrigerator.
Using the 5 leftover persimmon, pour over boiled sugar mixture just enough to cover all the persmissons. Cool off boiled water before you pour over persimmons. Let it sit for 4-5 hours and store in the refrigerator – quarter each gotkam when it’s ready to serve. Don’t reuse boiled persimmon.
When you are ready to serve, get a small serving bowl (ice cream server or salad bowl type), put 2/3 cup of cooled gotkam water, 2 pieces of quartered gotkam, and 5-6 pine nuts on top.