Sujeonggwa: Korean Cinnamon Punch
A fragrant and refreshing traditional Korean dessert punch, Sujeonggwa is made from cinnamon, ginger, and dried persimmons. It's cherished for its warming spice, sweet notes, and believed digestive benefits, often served chilled after a meal.
Ingredients
- 100 g cinnamon sticks about 4-5 sticks
- 100 g fresh ginger peeled and thinly sliced
- 12 cup water divided
- 1 cup brown sugar or to taste
- 4 pieces dried persimmons (gotgam) optional
- 2 tbsp pine nuts for garnish
Instructions
- Rinse cinnamon sticks and ginger thoroughly. In a large pot, combine cinnamon sticks with 6 cups of water. Bring to a boil, then reduce heat and simmer for 30 minutes. Strain the cinnamon water into a clean pot, discarding the sticks.
- In a separate pot, combine sliced ginger with another 6 cups of water. Bring to a boil, reduce heat, and simmer for 30 minutes. Strain the ginger water into the pot with the cinnamon water, discarding the ginger.
- Add brown sugar to the combined cinnamon and ginger water. Stir until the sugar dissolves completely. Taste and adjust sweetness as desired.
- If using, soak the dried persimmons in a small bowl of warm water for about 30 minutes to soften. You can also slice them for easier consumption.
- Allow the Sujeonggwa to cool completely, then refrigerate for at least 4 hours, or preferably overnight, to chill thoroughly and allow flavors to meld.
- When serving, pour the chilled Sujeonggwa into glasses. Garnish each serving with a softened dried persimmon and a few pine nuts.
Notes
Serve Sujeonggwa very well chilled, often garnished with a few pine nuts or a piece of the softened dried persimmon. For a stronger ginger flavor, slightly crush the ginger before boiling. Adjust sugar to your preference. This recipe yields about 8-10 servings.