Traditional Korean Sujunggwa: Sweet Cinnamon and Ginger Punch Recipe

Ingredients

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

Steps and instructions

  1. Bring water to a boil in a large pot.
  2. Add cinnamon, ginger, and jujubes to the boiling water.
  3. Lower the heat, cover the pot and let it simmer for about an hour.
  4. After an hour, strain the mixture and put the liquid back into the pot.
  5. Add sugar to the pot and stir until it's fully dissolved.
  6. Allow the mixture to cool.
  7. While the mixture is cooling, remove the stems and seeds from the dried persimmons and cut them into thin slices.
  8. Add the sliced persimmons into the pot and refrigerate for at least 2 hours, or until it's well chilled.
  9. Before serving, stir well and pour into individual bowls or glasses. Garnish with pine nuts on top.

Tools for making

  • Large pot - For boiling and simmering the ingredients
  • Strainer - To strain the mixture and separate the liquid from the solid ingredients
  • Knife - For slicing the dried persimmons and ginger
  • Cutting board - To provide a surface for cutting the ingredients
  • Spoon - For stirring the mixture and dissolving the sugar
  • Bowls or glasses - To serve the sujunggwa

Recipe variations

  • Add a splash of lemon juice for a citrusy twist.
  • Replace the dried persimmons with dried apricots for a different flavor profile.
  • Use honey instead of sugar for a natural sweetener.
  • Add a few cloves for a hint of spice.
  • Include a tablespoon of pine nuts in the mixture for added texture.
  • Experiment with different types of dried fruits like raisins or figs.
  • For an adult version, add a splash of rum or soju.
  • Garnish with a sprig of mint or a dash of cinnamon powder.
  • Serve it warm during colder months for a comforting drink.

Recipe overview

Sujunggwa is a traditional Korean dessert drink that is often served chilled, making it a favorite in warmer months. It's noted for its balance of sweet and spicy flavors, stemming from the main ingredients of dried persimmons, ginger, and cinnamon. Despite the complex flavors, this recipe is relatively straightforward to make, requiring only a handful of ingredients and simple cooking methods. The end result is a refreshing drink that not only tastes wonderful but also offers the health benefits of its natural ingredients. Whether you're rounding off a hearty meal or simply looking for a unique, non-alcoholic drink to serve at a get-together, sujunggwa is a delightful option worth trying.

Common questions

  1. Can I use fresh persimmons instead of dried persimmons? No, this recipe specifically requires dried persimmons to achieve the traditional flavor and texture of Sujunggwa.
  2. Can I substitute the sugar with a sweetener? Yes, you can use a sweetener of your choice instead of sugar. However, keep in mind that it may alter the taste and authenticity of the recipe.
  3. How long can I store Sujunggwa? Sujunggwa can be stored in the refrigerator for up to 3-4 days. Make sure to keep it covered in an airtight container.
  4. Can I add ice cubes to make it colder? Yes, you can add ice cubes to the Sujunggwa before serving to make it colder and more refreshing.
  5. Can I add other fruits or spices to the recipe? While the traditional recipe calls for specific ingredients, you can experiment by adding other fruits or spices according to your preference. However, be cautious as it may change the overall taste and character of the Sujunggwa.

Serving dishes and utensils

  • Large pot - To boil and simmer the ingredients.
  • Strainer - To strain the mixture and separate the liquid.
  • Knife - To slice the dried persimmons and ginger.
  • Spoon - To stir the mixture and dissolve the sugar.
  • Bowls or glasses - To serve the sujunggwa.
  • Refrigerator - To chill the sujunggwa before serving.

Origin stories

Sujunggwa, a delicately spiced and sweetened persimmon punch, carries the scent and soul of Korean tradition within its ruby depths. More than just a dessert, it is a symphony of flavors that celebrates the seasonal bounty of the Korean peninsula. Traditionally served chilled in the warmer months, this fragrant brew has a unique place in the Korean festive repertoire. An interesting fact about this beloved beverage is that it was historically consumed as a digestive aid, owing to its rich blend of cinnamon and ginger. These two ingredients, intertwined with the sweetness of persimmons and jujubes, created a harmonious balance of flavors that not only delighted the palate, but also soothed the stomach. A charming testament to the age-old wisdom of Korean cuisine, Sujunggwa continues to captivate with its enchanting taste and therapeutic charm.

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.