Sujeonggwa Recipe (Korean Cinnamon Ginger Punch)

Sujeonggwa brings cinnamon fragrance and fresh ginger warmth to a cold, amber-colored drink. This version includes jujubes in the cinnamon infusion and finishes each bowl with slices of walnut-filled dried persimmon. The fruit is soft and chewy against the clear punch, with a few pine nuts on top. Serve small bowls after a Korean meal or alongside a plate of traditional sweets.

Ingredients (Metric & US)

Step-by-Step Instructions

1. Prepare the ginger: Peel and cut the ginger into thin slices. Soak the slices in water, then drain before brewing.

   

2. Prepare the cinnamon and jujubes: Rinse the cinnamon bark and drain. Rinse the jujubes and make a lengthwise cut in each one.

   

3. Brew the ginger: Put the drained ginger and 1,000 ml water in a saucepan. Bring to a boil, reduce the heat and simmer for 30 minutes. Start the cinnamon pot alongside it as described in the next step. Strain through a fine sieve lined with clean food-safe cloth.

   

4. Brew the cinnamon and jujubes: In a second saucepan, combine the cinnamon, jujubes and 1,500 ml water. Bring to a boil, reduce the heat and simmer for 30 minutes. Strain out the solids. The two pots can simmer at the same time.

   

5. Combine and sweeten: Pour both strained infusions into a clean pot. Stir in 1 cup dark brown sugar over gentle heat until dissolved. Cool, then refrigerate until thoroughly chilled. Allow about 4 hours for cooling and chilling; the time varies with the vessel and refrigerator.

   

6. Make the persimmon rolls: Open the dried persimmons and remove their stems and any seeds. Place walnut halves inside, roll the fruit tightly around them and cut crosswise into pieces about 2 cm thick.

   

7. Serve: Pour the cold punch into small bowls. Add the persimmon-roll slices and finish with a few pine nuts.

   

Notes

Use two saucepans, a fine-mesh sieve, clean food-safe straining cloth, a knife and a covered pitcher. Approximate timing: 15 minutes preparation, 45 minutes cooking with both pots running together, and 4 hours cooling/chilling; about 5 hours overall. Chill until cold rather than relying only on the clock. Use a 240 ml measuring cup for the sugar.