Authentic Sujeonggwa: A Traditional Korean Drink Perfect for Holidays
How to Make Sujeonggwa, a Traditional Drink Suited for Festive Occasions
Here’s how to make Sujeonggwa, a traditional Korean beverage! It’s made by simmering ginger and cinnamon in water, sweetening it with sugar or honey, chilling it, and then serving it cold. Enjoy this refreshing and flavorful drink, especially perfect for holidays.
Ingredients- Cinnamon sticks 65g
- Dried jujubes (dates) 10 pcs
- Water 1.4L (divided)
- Ginger 75g
- Dark brown sugar 100ml
- Brown sugar 60ml
- Dried persimmons (Ggotsgam), to taste
Cooking Instructions
Step 1
Gently scrape off any dirt or loose bark from the cinnamon sticks using the back of a knife. Lightly rinse them under running water to clean. Be careful not to rub too hard.
Step 2
Rinse the dried jujubes thoroughly under running water. Pat them dry and make a small slit in the side of each jujube. This helps release more flavor.
Step 3
Peel the ginger and slice it thinly into rounds or planks. Thin slices will allow the ginger’s flavor to infuse better into the liquid.
Step 4
In a large pot, combine 1.4L of water with the prepared cinnamon sticks and dried jujubes. Bring to a boil over medium-high heat. Once boiling, reduce the heat to low, cover, and simmer for about 40 minutes to extract their flavors.
Step 5
In a separate pot, add the remaining 1.4L of water and the thinly sliced ginger. Bring to a boil, then reduce the heat to low, cover, and simmer for another 40 minutes to infuse the ginger’s subtle spice.
Step 6
To create a clear and refined drink, line a sieve with a cheesecloth and place it over another large pot. Carefully strain both the cinnamon-jujube liquid and the ginger liquid into this pot, combining them.
Step 7
Add the dark brown sugar and brown sugar to the combined liquid. Stir well to dissolve the sugars and deepen the color and flavor of the Sujeonggwa. Adjust sweetness to your preference.
Step 8
Gently heat the mixture over low heat just until the sugars are fully dissolved. Once dissolved, turn off the heat and let the Sujeonggwa cool completely. It is best served very cold.
Step 9
Prepare the dried persimmons (ggotsgam) for garnish. Remove the stems and, if present, any seeds. These will be added to the Sujeonggwa before serving.
Step 10
Place the prepared dried persimmons into serving glasses or bowls of Sujeonggwa. As the dried persimmons soak in the cold drink, they will become rehydrated and absorb the delicious flavors of the Sujeonggwa, adding a wonderful chewy texture and taste.
