Recipe: Persimmon and Sunchoke Salad | NBC 7 San Diego
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Recipe: Persimmon and Sunchoke Salad

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    NEWSLETTERS

    Chef Edward Lee takes Audrina Patridge around South Korea to experience some of the country's best cuisine. Watch it all on 1st Look this Saturday after Saturday Night Live on NBC and learn how to make some of the best Korean dishes around.

    Persimmon and Sunchoke Salad
    Makes 2 salads

    1 very ripe teardrop persimmon
    1 teaspoon rice vinegar
    Juice of 1 yuja fruit
    Pinch sea salt

    2 firm fuyu persimmons
    ½ cup water
    ½ cup rice vinegar
    1 ½ teaspoon salt
    1 teaspoon sugar

    1 cup chopped nori
    1 cup water
    2 teaspoons gochujang paste
    1 teaspoon soy sauce
    2 tablespoons sesame oil

    4 ounces sunchokes scrubbed clean
    2 teaspoons sesame oil
    Sea salt

    4 shishito peppers
    4 raw chestnuts, peeled and cleaned
    4 perilla leaves

    1. Make persimmon puree by scooping out the flesh of the ripe persimmon into a blender.  Add the vinegar, yuja juice and salt.  Puree on high to get a smooth puree.

    2. Make the pickled persimmons by peeling the fuyu persimmons and slicing into thin rounds.  In a pot, boil the water, vinegar, salt and sugar.  Turn off the heat and pour hot liquid into a container with sliced persimmons.  Cover and let cool in the refrigerator for 2 hours.

    3. For the nori puree, add the nori, water, gochujang, soy sauce and sesame oil to a pot and simmer for 10 minutes.  Let cool and puree in a blender on high.  Add a little more water as needed to get a thick puree.

    4. Pre-heat oven to 400 degrees.  Cut sunchokes into large pieces.  Toss with sesame oil and salt.  Roast in the oven for 20 minutes or until the sunchokes are soft to the touch.  Let cool at room temperature.

    5. Grill the shishito peppers whole until charred.  Set aside.  Slice the raw chestnuts very thin.  Set aside.  Chiffonade the perilla leaves.  Set aside.

    6. To plate, add a little persimmon puree to a plate.  Curl the pickled persimmon slices and add to plate.  Add a little nori puree to each persimmon curl slice.  Add a few pieces of the roasted sunchoke.  Add 2 pieces of the grilled shishito.  Add a few sliced chestnuts and finish with some of the perilla leaves.  Finish with a little more sea salt and sesame oil and serve immediately.