상주곶감농업유산

Persimmon peels were dried and made into rice cakes. They were sprinkled with salt and sugar, mixed with flour, and then steamed enough to make rice cakes which was called ‘persimmon peel beomuri.’ In the days when there was not enough food, persimmon peels were used to make meals like this.
In the Sangju area, dried persimmons were used at feasts or when sick, and it is said that 'dried persimmon yakbap' was always served at banquet tables.
Persimmons that are difficult to sell as a dried persimmon because of damage are cut into small pieces and dried on a tray for two days, then the becomes hard, and the sweetness gets stronger. This is called ‘persimmon ttogae’ because the persimmons are split, and it is similar to persimmon malangi. Persimmon ttogae was used as a snack in winter, and was also used as a food to treat guests.
When there was not enough rice, they made 'persimmon porridge' by adding rice powder to mashed persimmons and eating it instead of rice, and this was also used to feed newborn babies if there was no milk due to poor food conditions.

There is a temple called Dorimsa which was built during the Goryeo Dynasty in Deogok-dong, Sangju-si. Monks Jayong, Tangong, and Beopyeonju are continuing the tradition of temple food in the temple, and it can be seen that various foods using persimmons remain in the temple food.
Picking persimmons in autumn is an annual event for the monks at the temple, and the persimmons are fermented in salt water, just like making kimchi in winter. Fermented persimmons are a snack that monks wrap in a bag and eat while traveling and an ingredient of various foods. If persimmons are added to soybean paste and red pepper paste, they become soybean paste pickles and red pepper paste pickles. You can make a soup by putting them with radish tops in rich soybean paste and boiling it, and you can also make jangtteok with them. Seasonal foods have been used to make kimchi even when the main five kimchi foods, garlic, green onion, chives, wild chives, and asafoetida, were prohibited at temples. Persimmons, pears, and old pumpkins were used to make white kimchi in autumn.
In addition, persimmons are added to make persimmon sikhye, persimmon vinegar is made from persimmons, and persimmons vinegar fruit salad, etc., are offered as snacks and when serving guests.

*Source: Korean Traditional Knowledge Portal

Siuijeonseo is a cookbook written in the Joseon Dynasty, and dried persimmons are found in the traditional food of the Sangju area in this document.
Gunsidanja and shugyoui are two of these dishes. Gunsidanja is made by removing the inside and skin of the dried persimmons and cutting them wide and thin, then putting the slices in a porcelain bowl with honey, adding hwangnyulso, and wrapping the slices tightly and making them flat. They are then covered with pine nut powder and eaten.
Shugyoui is made by rolling dough thinly, like for wheat dumplings. Cucumbers are sliced and pickled for a while, and then the water is squeezed out. Minced beef, shredded shiitakes, oyster mushrooms, manna lichen, pepper, and fried eggs are stir fried together with sauce to make a filling. Dumplings like small ornaments are formed, steamed, and spread persimmon leaves, then drizzled generously with oil and dipped in soy sauce to eat. It can be seen that the food culture of dried persimmons has continued in Sangju area through the use of dried persimmons and persimmon leaves in the traditional food of the Joseon Dynasty.

Dried persimmon food tour