Sujeonggwa (cinnamon and ginger punch)
Mukkidex Kitchen (@mukkidex_kitchen) Official ·
Serves 670 minEasy
Sujeonggwa is a traditional Korean dessert drink served ice-cold after a big meal, especially at Lunar New Year and Chuseok. It is spicy-sweet with cinnamon and fresh ginger, and garnished with soft dried persimmon and a few pine nuts. Simmer the cinnamon and ginger separately and mix them afterwards: cooking them together dulls both flavours, and the cinnamon can turn bitter. It contains no alcohol and keeps for a week in the fridge. Add the dried persimmons a few hours before serving so they soften in the punch.
Ingredients
- Cinnamon sticks30 g
- Fresh ginger, peeled and thinly sliced40 g
- Water1.8 litres
- Light brown sugar120 g
- Dried persimmons3
- Pine nuts1 tbsp
Steps
- Rinse the cinnamon sticks. Put them in one pot and the ginger in another, each with 900 ml water.
- Bring both to the boil, then simmer over low heat for 30 minutes.
- Strain both liquids into one large pot, stir in the sugar over low heat until dissolved, and leave to cool. Taste and add more sugar if you like.
- Pull the stems off the dried persimmons, cut out the seeds and cut them into strips or small rolls.
- Chill the punch with the persimmons for at least 3 hours. Serve cold in small bowls with a few pine nuts floating on top.
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The official Mukkidex test kitchen. Classic Korean recipes, tested at home and written so you can cook them anywhere.
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