Sujeonggwa: A Refreshing & Aromatic Korean Punch for Special Occasions
Sujeonggwa (Korean Cinnamon Punch)
Discover how to easily make Sujeonggwa, a quintessential Korean celebratory drink, right in your own kitchen. This traditional punch, infused with the warmth of ginger and cinnamon and a touch of sweetness from dried persimmons and jujubes, is perfect for holidays and gatherings. Enjoy its refreshing taste!
Ingredients
- 1/2 cup thinly sliced fresh ginger (about 100g)
- 50g cinnamon sticks
- 8 cups water (approx. 1.6L)
- 1/2 cup sugar (approx. 100g, adjust to taste)
- A pinch of salt
- A small amount of pine nuts (for garnish)
- 2-3 dried jujubes (for decoration, optional)
- 1-2 pitted dried persimmons (for added sweetness, optional)
Cooking Instructions
Step 1
First, peel about 2-3 slices of fresh ginger (approximately 100g) and slice them thinly. For the cinnamon sticks, use a toothbrush or a soft brush to thoroughly clean any dust or debris from their surface. Ensuring the cinnamon is clean will help release its subtle aroma beautifully into the punch.
Step 2
In a pot, combine 4 cups of water (approx. 800ml) with the sliced fresh ginger. Bring this mixture to a boil over high heat, then reduce to medium heat and simmer for about 10 minutes. This step allows the ginger’s aromatic essence to infuse into the water.
Step 3
After 10 minutes, add the remaining 4 cups of water (approx. 800ml) and the cleaned cinnamon sticks to the pot. Cover the pot with a lid and continue to simmer over medium heat for approximately 20 minutes. This longer simmering time will draw out the rich, fragrant flavor of the cinnamon.
Step 4
Once the simmering is complete, turn off the heat. Strain the liquid through a fine-mesh sieve, discarding the ginger and cinnamon pieces. You should now have a clear, concentrated base for your Sujeonggwa.
Step 5
Pour the strained liquid back into the pot. Add 1/2 cup of sugar (approx. 100g) and a pinch of salt, adjusting the sweetness to your preference. Stir until the sugar is fully dissolved. Bring the mixture to a gentle boil over medium heat just once, then immediately turn off the heat. Be careful not to over-boil, as it can develop a bitter taste. Sujeonggwa can be enjoyed warm, but it’s most refreshing when cooled completely and chilled in the refrigerator.
