Gotgam is a Korean snack made by drying persimmons.
To make gotgam, persimmons are peeled and hung or placed in a suitable drying environment. As the fruit loses moisture, its texture becomes chewy and its sugars become concentrated. A white coating may develop on the surface as crystallized sugar, a natural part of the traditional process.
Gotgam has been made in Korea for centuries and is especially associated with winter food traditions. It may be eaten on its own, served with tea, or used in desserts and ceremonial dishes. Walnuts are sometimes placed inside dried persimmons in a preparation called gotgam ssam.
Gotgam is distinct from fresh persimmon and from persimmon jam. Drying changes both the texture and flavor while allowing the seasonal fruit to be stored for longer. Different persimmon varieties and regional methods produce variations in softness and sweetness.