Recipe: Korean Charoset
|Korean pear charoset paired up with some matzah, romaine lettuce and horseradish spiked with beet juice, for the perfect Hillel Sandwich. (Tammy Quackenbush photo)|
Last year, I posted a recipe for charoset that was decided non-Korean. This year, I decided to rectify that by making a Korean-style charoset for you. I took my new charoset recipe to our annual Passover seder and it was a big hit.
As I said last Passover,
The traditional Ashkenazi Haroset features apples, raisins, cinnamon and walnuts. I can’t put my finger on the reason that this version of Haroset sets my teeth on edge, but I don’t find it remotely appealing. …I don’t like raisins at all. No amount of cinnamon, sugar or walnuts can change that. I call them “shriveled up, dead fruit.” I’m also not a big fan of apples, at least as the main actor, either.
I still dabble in apples, only in extreme moderation (usually slathered in peanut butter), so this charoset does not use apples. Instead, the Korean pear holds center stage.
Korean Pear Charoset
1-2 Korean pears, peeled, cored, and finely diced
1 1/2 cups walnut halves, pre-soaked and dehydrated and coarsely chopped
2 tbsp honey
2 tbsp yuja or lemon juice
1 1/2 tsp cinnamon or Chinese five spice powder
1 tbsps packed brown sugar
Mix all the ingredients in a large bowl well and allow them to mingle for a few hours (or a day) before serving.