Cut 12 cooked chestnuts in half.

Scoop out the chestnut flesh into a mortar. A food processor can also be used.

Pound the chestnut flesh until it becomes a paste.

Sift the pounded chestnut through a coarse strainer to get fine crumbs.

Measure out 1 cup of the chestnut crumbs into a mixing bowl.

Measure 1 cup of walnuts.

Blanch the walnuts in boiling water for about 1 minute to clean them.

Drain the walnuts and rinse them under cold water.

Pat the walnuts dry with a paper towel and place them in a microwave-safe bowl.

Microwave the walnuts for 3 minutes to dry them out. Alternatively, toast them in a dry pan for about 5 minutes.

In a separate pan, heat 1/2 cup of rice syrup over medium heat until it's fully bubbling.

Add the toasted walnuts to the hot syrup and stir until they are fully coated and the syrup thickens and forms threads.

Spread the candied walnuts on parchment paper to cool completely.

Once cool and hardened, break the candied walnuts apart.

Coarsely pound the candied walnuts in a mortar or chop them.

Remove the seeds from 8 large dried jujubes and then finely mince the flesh.

Add the minced jujubes to the bowl of chestnut crumbs.

Add 1/4 cup of pine nuts.

Add 1/2 teaspoon of cinnamon powder and 2 pinches of salt.

Add the crushed candied walnuts to the mixture.

Add about 2 tablespoons of yuja tea (or honey) to bind the mixture.

Mix everything thoroughly with a spoon and then your hands until it holds together.

Prepare about 8 high-quality dried persimmons by removing the stems.

Gently open each persimmon and shape it back into a small jar-like form. Remove any remaining seeds.

Fill each persimmon generously with the nutty mixture, packing it in tightly.

Mold the top of the persimmon closed to create a small, round ball shape.

Optionally, trim the very top of the persimmons for a neat presentation.

Garnish the top of each stuffed persimmon with a few edible gold flakes.

Freeze the stuffed persimmons for 1-2 hours to firm them up, which makes them easier to slice.

Slice the Gotgam-danji in half or quarters and serve with hot tea.