Baesuk (Korean Poached Pear Punch)
Quick answer
Baesuk is a traditional Korean punch made by slowly simmering whole or large-cut Korean pear with ginger, whole black peppercorns, and dried jujubes.
What makes this special
- Black peppercorns and ginger add a spicy aroma to this traditional Baesuk poached pear punch.
- Ten whole peppercorns add spice aroma without heat
- Honey stirred in off-heat to preserve floral fragrance
Key ingredients
Core cooking flow
- 1 Peel 2 Korean pears, remove the cores, and cut the flesh into large 2 to 3 c...
- 2 Put 1200 ml water, the sliced ginger, and 10 whole black peppercorns in a pot over medium heat.
- 3 Strain out the ginger and peppercorns, then return only the aromatic liquid to the pot.
Baesuk is a traditional Korean punch made by slowly simmering whole or large-cut Korean pear with ginger, whole black peppercorns, and dried jujubes. As the pear cooks over low heat, its juice gradually dissolves into the liquid, building a natural sweetness that forms the drink's backbone. Ginger contributes a warm, peppery sharpness that interlocks with the pear's sweetness, producing a flavor that is comforting yet clean. Whole peppercorns are added sparingly and function as an aromatic element rather than a source of actual heat. Jujubes add a faint reddish tint and a mild fruity undertone to the liquid. Honey is stirred in after the heat is turned off and the temperature has dropped slightly to preserve its fragrance; because the pear already provides significant sweetness, the honey amount should start small and be adjusted by taste. Overnight refrigeration allows the ginger and pear flavors to penetrate more fully, rounding out the drink. Pine nuts floated on the surface before serving add a subtle oily richness to the finish of each sip. Historical records indicate that baesuk appeared on royal banquet tables during the Joseon dynasty and at aristocratic tea spreads, and Korean traditional medicine has long recommended it as a remedy for cold prevention and digestive support. Even today it remains a seasonal drink associated with holidays and ancestral rite preparations.
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Prep
Peel 2 Korean pears, remove the cores, and cut the flesh into large 2 to 3 cm pieces so they hold their shape.
Slice 25 g fresh ginger thinly to help its aroma infuse evenly.
- 2Control
Put 1200 ml water, the sliced ginger, and 10 whole black peppercorns in a pot over medium heat.
Once it starts bubbling, lower to medium low and simmer 15 minutes until the liquid smells clearly of ginger.
- 3Heat
Strain out the ginger and peppercorns, then return only the aromatic liquid to the pot.
Add the pear pieces and 6 jujubes, keep the heat low, and let the surface bubble gently instead of boiling hard.
- 4Control
Simmer about 15 minutes, until the pear turns slightly translucent and a chopstick slides in with gentle resistance.
Stir only once or twice, because frequent stirring can break the softened pear pieces.
- 5Step
Turn off the heat and let the steam settle until the liquid drops below 70C.
Stir in 3 tablespoons honey off heat, then taste the broth and adjust only if the pear sweetness still feels light.
- 6Finish
For warm service, ladle the punch while it is pleasantly hot and float 1 tablespoon pine nuts on top.
For cold service, cool it completely, refrigerate overnight, and serve chilled after the ginger and pear flavors settle.
After the steps
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