Sujeonggwa: Traditional Cinnamon-Ginger Punch
How to Make Sujeonggwa, a Delicious Cinnamon and Ginger Drink
Though I’m not spending the holiday away from home, I decided to make Sujeonggwa, a traditional cinnamon and ginger punch, for the first time since getting married to celebrate Chuseok. (Tablespoons are based on a Korean rice spoon). This recipe offers a delightful blend of spicy ginger and aromatic cinnamon, perfect for any occasion.
Ingredients
- Cinnamon sticks 40g
- Water 800ml
- Fresh ginger 40g
- Water 800ml
- Brown sugar 150cc (approx. 150g)
- Salt 0.5 Tbsp (approx. 3g)
- Pine nuts, a pinch (for garnish)
Cooking Instructions
Step 1
First, prepare 40g of cinnamon sticks and 40g of fresh ginger. Peel the ginger and slice it into about 0.5cm thick pieces. If you are using frozen ginger, lightly rinse it under running water before use.
Step 2
In a pot, combine the sliced ginger and 800ml of water. Bring it to a boil over high heat. This step will help extract the refreshing and slightly spicy flavor of the ginger into the water.
Step 3
Once the water starts to boil vigorously, reduce the heat to medium-low or low. Cover the pot with a lid and simmer for about 30 minutes. This gentle simmering allows the ginger’s flavor and aroma to fully infuse into the water, mellowing out its strong spice while bringing out its subtle fragrance.
Step 4
Now, let’s prepare the cinnamon. Rinse the cinnamon sticks under cold water about three times to remove any dust or impurities. This washing step ensures a clean and refined taste for your Sujeonggwa.
Step 5
In a separate pot (or the same pot after washing it thoroughly), add 800ml of water and the rinsed cinnamon sticks. Bring this mixture to a boil over high heat. We want to release the deep, warm aroma characteristic of cinnamon.
Step 6
Once the water boils, reduce the heat to medium-low or low, similar to how you cooked the ginger. Cover the pot and let it simmer for about 30 minutes. It’s important to simmer it gently to allow the cinnamon essence to fully develop.
Step 7
After simmering for 30 minutes, strain the ginger water using a fine-mesh sieve to remove all the ginger solids. This leaves you with a clear, smooth ginger infusion.
Step 8
Similarly, strain the cinnamon water through a fine-mesh sieve to remove all the cinnamon pieces, ensuring a clear liquid.
Step 9
Now it’s time to combine the two infusions. Carefully pour the clear ginger water and cinnamon water into a single pot. To ensure a cleaner mixture, it’s best to pour the cinnamon water into the pot that previously held the ginger water, as the cinnamon pot might have small particles. (Alternatively, you can thoroughly rinse both pots before combining).
Step 10
Add 150cc (approximately 150g) of brown sugar to the pot. The mild sweetness and rich color of the brown sugar will enhance the overall quality of the Sujeonggwa.
Step 11
Add 0.5 Tbsp (approximately 3g) of salt and stir well. Adding a touch of salt is a secret to amplifying the sweetness of the brown sugar and balancing the overall flavor profile, making the drink surprisingly complex.
Step 12
Stir until the brown sugar and salt are completely dissolved. Then, bring the mixture back to a simmer over medium-low heat. Skim off any foam that rises to the surface. Simmer for an additional 3 minutes to further concentrate and deepen the flavors.
Step 13
Once the Sujeonggwa is ready, let it cool completely before tasting. Adjust the sweetness by adding more brown sugar if desired. It tastes even better when served chilled! Enjoy your delicious, homemade traditional Sujeonggwa!
