Traditional Korean “Sujeonggwa”: Aromatic Cinnamon-Ginger Punch Recipe
Crafting the Perfect “Sujeonggwa” for Holidays: A Detailed Cinnamon-Ginger Tea Recipe
I’ve only ever bought Sujeonggwa, never thought of making it myself, but this holiday season, I decided to make it. I’ve made Sikhye (sweet rice drink) several times, so I figured making Sujeonggwa would be a nice complement and easier to digest. This recipe captures the essence of traditional Korean holiday dessert drinks, offering a refreshing balance of sweet, spicy, and aromatic notes that’s perfect after a rich meal.
Ingredients- Cinnamon sticks: 80g
- Fresh ginger: 50g
- Dark brown sugar: 6 Tbsp (adjust to taste)
- Dried jujubes (dates): 13 pieces
- Pine nuts: a small amount (for garnish)
- Semi-dried persimmon: 1 piece (seedless is recommended)
Cooking Instructions
Step 1
The ingredients for Sujeonggwa are wonderfully simple! I adjusted the amount of ginger because I don’t prefer an overly spicy kick, but feel free to increase or decrease it based on your preference for ginger’s pungent flavor. Set aside the pine nuts, as they are for garnish later. If your semi-dried persimmon has seeds, carefully remove them.
Step 2
Wash the fresh ginger thoroughly, peel it, and then slice it into thin pieces, about 1-2mm thick. Slicing the ginger thinly helps to extract its flavor and aroma more effectively into the water compared to thicker cuts.
Step 3
In a large pot, combine 3 liters of water with the cinnamon sticks, dried jujubes, and thinly sliced ginger. Adding all these aromatic ingredients together at this stage is key to developing the deep, authentic flavor of Sujeonggwa. It will almost look like the drink is complete!
Step 4
Bring the mixture to a boil over high heat. Once it reaches a rolling boil, reduce the heat to medium. Let it simmer gently, covered, for about 40 minutes. This slow simmering allows the flavors of the cinnamon, ginger, and jujubes to meld beautifully, creating the signature taste of Sujeonggwa.
Step 5
After simmering for 40 minutes, strain the mixture through a fine-mesh sieve to remove all the solid ingredients, leaving behind the clear, aromatic liquid. Stir in 6 tablespoons of dark brown sugar until completely dissolved. You can add more or less sugar depending on how sweet you like your drink. Once the sugar is dissolved, let the punch cool down completely.
