Sujeonggwa: Korean Persimmon Punch
Sujeonggwa is a beloved traditional Korean dessert beverage, renowned for its unique blend of sweet, spicy, and subtly fruity flavors. This aromatic punch, often served chilled, is a staple during holidays and special occasions, offering a refreshing and digestive aid after a rich meal.
Ingredients
- 100 g dried persimmons (gotgam)
- 10 cm fresh ginger peeled and sliced
- 2 sticks cinnamon about 3 inches long
- 8 cups water
- 0.5 cup brown sugar or to taste
- 2 tablespoons honey optional
- 2 tablespoons pine nuts for garnish
Instructions
- Rinse dried persimmons gently under cold water. If they are very hard, you can soak them in a small bowl of warm water for about 10-15 minutes to soften slightly.
- In a large pot, combine the water, sliced ginger, and cinnamon sticks. Bring to a boil over medium-high heat.
- Once boiling, reduce the heat to low, cover, and simmer for 30-40 minutes. This allows the flavors to meld.
- Remove the ginger and cinnamon sticks from the pot. Discard them or save the ginger for another use if desired.
- Add the rinsed persimmons to the pot. Stir in the brown sugar and honey (if using) until dissolved. Simmer for another 10-15 minutes, or until the persimmons are softened through but still hold their shape.
- Remove from heat and let the Sujeonggwa cool completely at room temperature.
- Once cooled, transfer the punch and persimmons to a pitcher or container and refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to deepen and chill thoroughly.
- Serve chilled in small bowls, optionally garnished with a few pine nuts and a piece of softened persimmon.
Notes
For an extra touch of elegance, garnish with a few pine nuts and a piece of softened dried persimmon in each serving bowl. You can adjust the sweetness to your preference by adding more or less sugar/honey. For a stronger ginger flavor, slightly crush the ginger slices before simmering. Ensure persimmons are soft but not mushy after the final simmer.