Sujeonggwa (cinnamon and ginger punch)

Name: Sujeonggwa (cinnamon and ginger punch)
Total time: 70 min
Yield: 6
Cuisine: Korean
Ingredients: 30 g Cinnamon sticks; 40 g Fresh ginger, peeled and thinly sliced; 1.8 litres Water; 120 g Light brown sugar; 3 Dried persimmons; 1 tbsp Pine nuts

Mukkidex Kitchen (@mukkidex_kitchen) 公式 · 2026/10/25 · English

Sujeonggwa (cinnamon and ginger punch)、写真1 — AIで作成した画像

6人分70分かんたん

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.

材料

Cinnamon sticks30 g
Fresh ginger, peeled and thinly sliced40 g
Water1.8 litres
Light brown sugar120 g
Dried persimmons3
Pine nuts1 tbsp

作り方

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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