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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.

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As I said last Passover,

The traditional Ashkenazi Charoset features apples, raisins, cinnamon and walnuts. I can’t put my finger on the reason that this version of Charoset 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 drenched in peanut butter), so this charoset does not use apples. Instead, the Korean pear holds center stage.

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Korean Pear Charoset

Prep Time: 5 minutes

Total Time: 5 minutes

Korean Pear Charoset

Ingredients

  • 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 [amazon_link id="B003MNX6Z8" target="_blank" ]Yuja[/amazon_link] or Lemon Juice
  • 1 1/2 tsp Cinnamon or Chinese Five Spice Powder
  • 1 tbsp packed Brown Sugar

Instructions

  1. Mix all the ingredients in a large bowl well and allow them to mingle for a few hours (or a day) before serving.
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http://zenkimchi.com/recipes/modern-korean/korean-pear-charoset/
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