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Sujeonggwa (Cinnamon Ginger Punch)

Name: Sujeonggwa (Cinnamon Ginger Punch)
Total time: 50 min
Yield: Serves 6
Cuisine: Korea
Ingredients: 50g Ginger; 3 Cinnamon Stick; 1.5L Water; 80g Dark Brown Sugar; 40g Sugar; 3 Dried Persimmon; 1 tbsp Pine Nuts

Drink

⏱ 50 min

👥 Serves 6

Difficulty ⭐

Sujeonggwa is a traditional Korean punch of ginger and cinnamon simmered and sweetened, served cold with dried persimmon and pine nuts. Spicy, sweet, and refreshing after a meal.

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📖 The Story Behind This Drink

Sujeonggwa dates back to the Joseon dynasty and is served at the end of holiday meals at Lunar New Year and Chuseok. It’s always drunk cold, and Korean barbecue restaurants often offer a small cup after the meal. It’s said to aid digestion.

🌆 Where it’s enjoyed: After the New Year’s feast, family members scoop the softened persimmon from bowls of chilled sujeonggwa.

🥕 Ingredients (serves 6)

Ginger 50g
Cinnamon Stick 3
Water 1.5L
Dark Brown Sugar 80g
Sugar 40g
Dried Persimmon 3
Pine Nuts 1 tbsp

👩‍🍳 Instructions

Peel and thinly slice the ginger. Rinse the cinnamon sticks.
Using two pots, simmer 750ml water with the ginger in one and 750ml water with the cinnamon in the other, each for 30 minutes on low after boiling.
Strain both into one pot, add the sugars, and simmer 5 minutes more until dissolved.
Let cool and chill thoroughly in the fridge.
Remove the stems and seeds from the persimmons and cut into 1cm strips. Pour the punch into bowls and float the persimmon and pine nuts on top. It’s ready when the persimmon softens.

💡 Tips for Success

Simmering the ginger and cinnamon separately keeps each aroma clean and clear.
It keeps about a week in the fridge. Add the persimmon just before serving, or a few hours ahead to soften it.
Cassia cinnamon gives the stronger aroma used in Korea.

🍽 Goes Well With

Galbi

Bulgogi

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