Soothing Sujeonggwa: Traditional Korean Cinnamon Ginger Punch Recipe

Ingredients

  • 1 cup dried persimmons
  • 1 cup of ginger, thinly sliced
  • 8 cups water
  • 1 cup granulated sugar
  • 1 cinnamon stick
  • Pine nuts for garnish

Steps and instructions

  1. Start by soaking the dried persimmons in warm water until they become soft. This should take about 30 minutes.
  2. In a large pot, add the ginger, sugar, cinnamon stick, and water. Bring this to a boil over high heat.
  3. Once boiling, reduce the heat to low and let it simmer for about 40 minutes. This will allow the flavors to meld together.
  4. After simmering, strain the mixture to remove the ginger and cinnamon. Pour the clear liquid back into the pot.
  5. Add the softened persimmons to the pot. Simmer this for another 30 minutes on a low heat.
  6. After simmering, remove the pot from the heat and let it cool. You can then refrigerate it for a few hours, or overnight, until it is chilled.
  7. When ready to serve, pour the sujeonggwa into bowls or cups, making sure to include a persimmon in each serving. Garnish with pine nuts and serve cold.

Tools for making

  • Large pot - Needed to boil and simmer the ingredients.
  • Strainer - Used to strain the mixture and remove ginger and cinnamon.
  • Bowls or cups - To serve the sujeonggwa.
  • Refrigerator - To chill the sujeonggwa before serving.

Recipe variations

  • Add a handful of dried jujubes for extra sweetness and flavor.
  • Replace the granulated sugar with honey for a natural sweetener.
  • Add a splash of citrus juice, such as orange or lemon, for a refreshing twist.
  • Include a few cloves or cardamom pods to enhance the spiciness of the drink.
  • Add a splash of Korean rice wine (makgeolli) for a slight alcoholic kick.
  • Garnish with chopped mint leaves or a sprinkle of cinnamon powder for additional aroma.
  • Experiment with different types of dried fruits, such as dried apricots or dried dates.
  • For a fizzy version, add a splash of sparkling water or soda just before serving.

Recipe overview

Sujeonggwa is a traditional Korean drink often served as a dessert due to its sweet and spicy flavor profile. It's a refreshing cinnamon and ginger punch that features the deliciously sweet taste of dried persimmons. This beautiful ruby-red beverage is not only pleasing to the palate, but also visually captivating. This recipe will guide you through the process of making sujeonggwa at home. Do note that it requires some time for the flavors to properly infuse and the punch to chill, so it's a great make-ahead option for dinner parties or gatherings. Perfect for serving on hot summer days or as a festive winter treat, sujeonggwa is a unique and delightful experience for your taste buds.

Common questions

  1. How do I soften dried persimmons? - Start by soaking the dried persimmons in warm water until they become soft. This should take about 30 minutes.
  2. What are the key ingredients for sujeonggwa? - The key ingredients for sujeonggwa are dried persimmons, ginger, water, sugar, cinnamon stick, and pine nuts for garnish.
  3. How long should sujeonggwa simmer? - It should simmer for about 40 minutes initially, and then an additional 30 minutes with the softened persimmons added.
  4. How should I serve sujeonggwa? - Sujeonggwa is traditionally served cold in bowls or cups. Each serving should include a persimmon, and it can be garnished with pine nuts.
  5. Can I make sujeonggwa in advance? - Yes, you can make sujeonggwa in advance. After simmering and cooling, you can refrigerate it for a few hours or overnight until it is chilled and ready to serve.

Serving dishes and utensils

  • Large pot - A large pot is needed to boil and simmer the ingredients.
  • Strainer - A strainer is necessary to separate the liquid from the ginger and cinnamon.
  • Bowls or cups - Bowls or cups are needed for serving the sujeonggwa.

Origin stories

Sujeonggwa is a traditional Korean drink that is often served as a dessert. It has a rich, deep history that dates back to the Joseon Dynasty (1392-1910), where it was cherished by royalty and commoners alike. This sweet and spicy beverage was believed to have medicinal properties, particularly to aid digestion, which is why it was often served at the end of a meal. Not only is it a drink, but it's also a dessert, as it's customary to eat the soft, flavorful persimmons after finishing the liquid. Interestingly, despite its long-standing tradition in Korea, sujeonggwa is quite unique and there isn't another drink quite like it anywhere else in the world! Its distinctive combination of persimmon, ginger, and cinnamon offers a unique taste experience that is both refreshing and comforting, truly embodying the warmth and depth of Korean cuisine.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.