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Posted by on Apr 20, 2014 in Dessert, Korean Food, Recipes, Vegetarian | 0 comments

Recipe: Walnuts wrapped in dates (Daechussam 대추쌈)

Recipe: Walnuts wrapped in dates (Daechussam 대추쌈)

I bought a large container of dates leading up to Passover this year. After making Moroccan charoset and Moscato charoset for this year’s celebration, I still had over half the carton left. I needed a simple recipe to use up the rest of my massive carton of dates.

My mind went back to Maangchi‘s recipe for 곶감쌈 gotgamssam (walnuts wrapped in persimmon) that she posted a couple of years ago. I knew that is what I needed to do to use up all these dates quickly, without cooking or kitchen power tools.
I’m astonished that something so simple would tasted so good — and got so many complements.


Inspired by Maangchi

Ingredients per roll

1 date (대추 daechu)
1 walnut (호두 hodu) half


  1. Soak walnuts in salt water bath for at least 12 hours. Drain the water and place in a food dehydrator and leave for another 12 hours or so, until the walnuts are dry and a little crispy.
  2. Remove the date stems.
  3. Cut along one side, long ways.
  4. Remove the pit.
  5. Press the opened date lightly to flatten.
  6. Place one walnut half into the opened date and wrap the date around the walnut until it’s completely wrapped in the date.
  7. The shape will almost mimic the shape of a walnut shell.
  8. If you have time, place the wrapped walnuts in the refrigerator for a short time. This will make it easier to cut them into smaller pieces.
  9. Slice the dates into approx. 1/4 inch pieces, you’ll get 4-5 slices per date.

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