Sujeonggwa (Korean Cinnamon Ginger Punch)
Local name: 수정과
In short: A chilled Korean punch of simmered ginger and cinnamon sweetened with brown sugar and floated with dried persimmon and pine nuts, served after a feast. It takes about 1 h in total and makes 6 servings.
- Prep
- 15 min
- Cook
- 45 min
- Resting
- 4 h
- Total
- 1 h
- Servings
- 6
- Difficulty
- Easy
- Calories
- 150 kcal
Sujeonggwa is a traditional Korean punch served cold after big holiday meals, and it is often drunk to help digestion. Fresh ginger and cinnamon sticks are simmered separately, then combined with brown sugar into a spicy-sweet amber liquid. A dried persimmon soaks in it until soft and plump, and pine nuts float on top. It is refreshing, fragrant and warming at the same time, and it keeps well for a week in the fridge.
Instructions
- Bring the ginger and 1 liter (4 cups) of the water to a boil in a pot. Cover and simmer for 20 minutes, until the liquid is fragrant and spicy.
- In a second pot, bring the cinnamon sticks and the other 1 liter (4 cups) of water to a boil. Cover and simmer for 20 minutes.
- Strain both liquids through a fine sieve into one large bowl or pot. Stir in the brown sugar while the liquid is hot until it dissolves, then taste and add more sugar if you like.
- Let the punch cool completely, then refrigerate.
- Soak the dried persimmons in warm water for 5 minutes, then remove any seeds. Add them to the chilled punch and refrigerate for at least 4 hours, or overnight, until they are soft and plump.
- Serve the punch cold in small bowls or cups, each with a piece of persimmon, a few pine nuts and an ice cube or two.
Tips
- Simmer the cinnamon for no longer than 30 minutes, since overcooking makes the punch bitter. Strain well so no bits cloud the liquid.
- Dried persimmons (gotgam) are sold at Korean grocers. If you cannot find them, dried apricots or soft dates add sweetness and chew, though the flavor is different.
Questions and answers
Can I serve sujeonggwa hot?
Yes. Warm it gently without boiling and serve it in mugs. Many people enjoy it hot in winter, as a soothing, spicy-sweet drink.
How long does sujeonggwa keep?
Up to 7 days in a sealed bottle in the fridge. The flavor mellows and the persimmons get softer, so it is often even better on the second day.
Why is my sujeonggwa bitter?
The cinnamon was probably simmered too long, or too much was used. Keep to 20 to 30 minutes and strain the liquid before sweetening it.
How long does it take to make Sujeonggwa (Korean Cinnamon Ginger Punch)?
About 1 h in total: 15 min of preparation and 45 min of cooking.
How many calories are in Sujeonggwa (Korean Cinnamon Ginger Punch)?
About 150 kcal per serving, with 1 g of protein, 34 g of carbohydrates and 2 g of fat. These values are estimates.
Nutrition per serving
| Calories | 150 kcal |
|---|---|
| Protein | 1 g |
| Carbohydrates | 34 g |
| Fat | 2 g |
| Fiber | 2 g |
| Sugar | 30 g |
| Sodium | 10 mg |
Estimated values, calculated from the ingredients.
