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.
Adjust Servings
Instructions
- 1
Thinly slice the ginger and quarter the dried persimmons.
- 2
Add water, cinnamon sticks, and ginger to a pot and bring to a boil.
- 3
Lower heat and simmer for 25 minutes to extract flavor.
- 4
Strain the liquid and dissolve dark brown sugar in the clear tea.
- 5
Cool completely, chill, then serve with persimmon slices and pine nuts.
As an Amazon Associate, we may earn from qualifying purchases.
Tips
Nutrition (per serving)
More Recipes
Korean Five-Grain Sweet Rice Punch
Ogok-sikhye is a traditional Korean grain punch made by saccharifying cooked sweet rice, barley, millet, and foxtail millet in barley malt extract at 60 to 65 degrees Celsius for one hour. The malt powder is soaked in lukewarm water for 20 minutes, kneaded, and strained to yield a clear enzyme-rich liquid that converts the grain starches into natural sugars during the slow fermentation. When the rice grains hollow out and float to the surface, they are strained, rinsed separately, and later added back to the finished punch for a soft, chewable texture in each sip. After sweetening with sugar and chilling thoroughly, the drink is served cold with pine nuts floating on top, and the overnight refrigeration mellows the flavor into a smoother, more cohesive grain sweetness.
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.
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.
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.
Sweet Pumpkin Rice Punch (Korean Kabocha Malt Drink)
Danhobak sikhye is a Korean rice punch made by fermenting cooked rice in malt extract water, then blending in steamed kabocha pumpkin puree. The malt enzymes break down the rice starch into gentle sweetness, and the pumpkin adds a thick, velvety body that sets it apart from plain sikhye. Sliced fresh ginger steeps alongside the rice during the warm fermentation hold, leaving a mild spicy undertone that keeps the sweetness balanced. Served well chilled with a few floating rice grains, it bridges the gap between a cold beverage and a light dessert.
Sweet Rice Punch (Traditional Korean Malted Barley Grain Drink)
Sikhye is a traditional Korean sweet rice punch made by steeping malted barley powder in lukewarm water, straining the milky liquid, adding cooked rice, and holding the mixture at around 60 degrees Celsius for one hour until the rice grains float. The amylase enzymes in the malt break down the rice starch, producing a distinctly malty, clear sweetness with grain depth. Only the clear top liquid is used after settling to keep the punch from turning cloudy, and simmering it with sugar and sliced ginger for 20 minutes rounds the sweetness while adding a gentle spiced warmth to the finish. Served well chilled with the reserved floating rice grains and pine nuts on top, the cold temperature sharpens the malty aroma and makes each sip crisp and refreshing.