Authentic Sujeonggwa: A Warming Autumn Drink with Aromatic Cinnamon and Ginger
Enhance Your Chuseok with La N’ta’s Easy and Delicious Sujeonggwa Recipe (Featuring Special Cinnamon)
Sujeonggwa is a special traditional Korean drink that adds a festive touch to holidays. Whether enjoyed chilled for a refreshing sip or warmed on a crisp day to chase away the chill, its delightful blend of spicy ginger and fragrant cinnamon, especially sourced from premium Vietnamese cinnamon, offers a comforting and mood-lifting experience. Imagine sharing a cup of this enchanting beverage with your family after a meal, fostering warmth and connection. (This recipe was featured in the Toronto Central Daily’s Chuseok special.)
Main Ingredients
- 70g fresh ginger, peeled and thinly sliced
- 100g high-quality cinnamon sticks (specially sourced from Vietnam)
- 3 liters filtered water
- A few dried persimmons, for garnish
- 3 tablespoons brown sugar (adjust sweetness to your preference)
- A few pine nuts, for garnish
Cooking Instructions
Step 1
First, thoroughly peel the fresh ginger and slice it thinly, about 0.5cm thick. This preparation ensures that the ginger’s flavor and aroma infuse well into the water.
Step 2
In a large pot, combine the prepared cinnamon sticks, sliced ginger, and 3 liters of filtered water. Bring the mixture to a boil over high heat, then reduce the heat to medium-low. Simmer gently until the water has reduced to approximately 2 liters. This slow simmering process allows the deep flavors and aromas of the cinnamon and ginger to fully infuse into the liquid.
Step 3
Once the liquid has reached your desired concentration, stir in 3 tablespoons of brown sugar until it is completely dissolved. You can adjust the amount of sugar to suit your taste – starting with 2 tablespoons and adding more as needed is a good approach.
Step 4
Now, remove the ginger slices and cinnamon sticks from the pot. They have served their purpose of flavoring the liquid and can now be discarded.
Step 5
Ladle the prepared Sujeonggwa into serving glasses or bowls. Garnish each serving with a few pieces of dried persimmon and a sprinkle of pine nuts for an attractive presentation and added texture. Sujeonggwa can be enjoyed chilled or gently warmed.
