Korean Cinnamon Persimmon Punch
Quick answer
- Total time
- 45 min
- Level
- Easy
- Servings
- 4 servings
- Ingredients
- 6
About this dish
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.
Read more
The warm, slightly sweet spice of cinnamon and the sharp rising heat of ginger meet the molasses-toned depth of the sugar, building a flavor that is spicy, sweet, and aromatic in equal measure. Quartered dried persimmon slices are added to the chilled punch, where they slowly absorb the liquid and soften into a jam-like texture over time, while floating pine nuts contribute a gentle nuttiness to each sip. Overnight refrigeration in a sealed container melds the individual flavors into something more unified, making the punch cleaner and more rounded when served cold. Sujeonggwa has long been served at Korean holiday tables during Lunar New Year and ancestral rite ceremonies, and its spiced warmth is also considered a natural digestive aid after heavy meals.
Ingredients
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Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Prep
Peel 30 grams of fresh ginger and slice it thinly so its heat extracts evenly.
Remove the stems and seeds from 2 dried persimmons, then cut each one into quarters for serving later.
- 2Control
Put 1200 milliliters of water, 20 grams of cinnamon sticks, and the sliced ginger in a pot.
Heat over high heat until bubbles rise from the edges and the spice aroma becomes clear.
- 3Control
When the liquid reaches a full boil, immediately lower the heat to low and cover the pot.
Simmer gently for 25 minutes so the cinnamon and ginger infuse without becoming harsh.
- 4Season
Turn off the heat and strain the liquid through a fine sieve, keeping only the clear spiced tea.
While it is still hot, add 80 grams of dark brown sugar and stir until no grains remain.
- 5Season
Let the punch lose its steam at room temperature, then transfer it to a sealed container and refrigerate.
Chill overnight when possible, which helps the cinnamon, ginger, and sugar taste more settled.
- 6Finish
Pour the cold Sujeonggwa into serving cups or bowls.
Float the dried persimmon pieces and 1 tablespoon of pine nuts on top, then serve once the persimmon starts to soften slightly.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Sujeonggwa creates layered spice depth by simmering cinnamon sticks and fresh ginger for twenty-five minutes.
- Finish cue
- Pour the cold Sujeonggwa into serving cups or bowls.
- Storage and reheating
- Overnight chilling deepens and rounds the flavor.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
45min, 6 ingredients
Category median
20min, 6 ingredients
Based on 118 recipes
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