Korean Dried Persimmon Cinnamon Tea
Gotgam-gyepi-cha is a Korean winter tea made by slowly simmering dried persimmon, a cinnamon stick, fresh ginger, and jujubes in water for close to thirty minutes. The cinnamon, ginger, and jujube cook first for twenty minutes to establish a spiced base, then quartered dried persimmons and dark brown sugar are added for another eight to ten minutes until the fruit softens and its concentrated sweetness dissolves into the broth with a slight viscosity. If the dried persimmons are particularly sweet, the sugar amount is reduced to keep the balance in check. The tea is strained, poured into cups, and topped with walnut pieces whose crunch and nuttiness contrast the warm, sweet liquid.
Adjust Servings
Instructions
- 1
Remove stems from dried persimmons, quarter them, and thinly slice ginger.
- 2
In a pot, combine water, cinnamon, ginger, and jujube, then bring to a boil.
- 3
Lower to medium-low and simmer for 20 minutes to extract flavor.
- 4
Add dried persimmon and dark sugar, simmer 8-10 minutes, then strain.
- 5
Serve warm and top each cup with a small spoon of walnut pieces.
As an Amazon Associate, we may earn from qualifying purchases.
Tips
Nutrition (per serving)
More Recipes
Korean Cinnamon Tea (Spiced Jujube Ginger Honey Brew)
A warming winter tea simmered with whole cinnamon sticks, fresh ginger, and jujubes, finished with honey and floating pine nuts. Simmering over low heat for at least twenty-five minutes allows the bold, sweet-spicy aroma of cinnamon to fully infuse the liquid. The ginger contributes a sharp, warming bite that lingers after each sip. Six jujubes are cooked alongside the spices, their flesh gradually breaking down and lending the broth a gentle fruitiness and slight body. Dark brown sugar and honey build a layered sweetness, and a few pine nuts floated on the surface before serving release their oily richness to complement the cinnamon.
Korean Cinnamon Persimmon Punch
Sujeonggwa is a Korean cinnamon-ginger punch made by simmering cinnamon sticks and sliced ginger in water for 25 minutes, then straining and sweetening the clear liquid with dark brown sugar. The warm spice of cinnamon and the sharp heat of ginger meet the molasses-toned sweetness of the sugar, building a flavor that is spicy, sweet, and aromatic all at once. Quartered dried persimmon slices are added to the chilled punch, where they slowly absorb the liquid and soften into a jam-like texture, while floating pine nuts contribute a gentle nuttiness. Overnight refrigeration melds the flavors further, making each sip cleaner and more unified.
Korean Kudzu Root Tea (Earthy Herbal Root Brew)
Chik-cha is a traditional Korean tea made by slowly simmering dried kudzu root with sliced ginger, scored jujubes, and a cinnamon stick for at least twenty-five minutes on low heat. The kudzu root releases an earthy, starchy depth that forms the tea's backbone, while ginger adds warm pungency and cinnamon contributes a sweet, woody spice layer. Honey is stirred in only after the heat is turned off to preserve its floral aroma, and the jujubes provide a subtle fruity sweetness that ties the flavors together.
Korean Heotgae Tea (Oriental Raisin Tree Hangover Herbal Brew)
Heotgae-cha is a traditional Korean herbal tea made by simmering dried oriental raisin tree fruit with jujubes, ginger, and a cinnamon stick over low heat for thirty-five minutes. The dried heotgae fruit, small and knobby in appearance, releases a deep, earthy sweetness the longer it cooks. Ginger adds a sharp warmth, cinnamon contributes aromatic sweetness, and jujubes layer in a mellow fruit note, giving the tea a complex, multi-layered profile. Honey is stirred in at the end to adjust sweetness, and the tea has been traditionally consumed in Korea as a morning-after drink following alcohol.
Cinnamon Persimmon Ice (Korean Spiced Punch Scraped Ice Dessert)
Sujeonggwa granita takes the traditional Korean cinnamon-ginger punch, sweetens it with dark brown sugar, and freezes it into a flaky ice dessert by scraping with a fork at regular intervals. The spiced liquid is poured into a shallow metal tray and scraped every hour three or four times to break the ice into coarse, sandy crystals; more rounds of scraping produce finer, more uniform texture. Cinnamon and ginger concentrate into every ice shard, so the granita tastes intensely spiced even at freezing temperature. Thin strips of dried persimmon and a scattering of pine nuts on top add chewy sweetness and mild richness that offset the granular crunch of the ice.
Baesuk (Korean Poached Pear Punch)
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 used sparingly; they provide a subtle spice aroma in the background rather than 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, preserving its fragrance; because the pear already contributes significant sweetness, the honey amount should start small and be adjusted by taste. Overnight refrigeration allows the ginger and pear flavors to meld 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.