Sujeonggwa Recipe: Authentic Korean Cinnamon Ginger Punch
45 minutes
1168 reads
About Sujeonggwa Recipe: Authentic Korean Cinnamon Ginger Punch
Experience the warming, subtly sweet, and deeply aromatic flavors of Sujeonggwa, a traditional Korean cinnamon and ginger punch. This refreshing beverage, perfect served chilled or warm, is a delightful dessert enjoyed throughout Korea. The subtle spice of cinnamon and ginger is beautifully balanced by the sweetness of brown sugar, creating a drink that’s both comforting and invigorating.While traditionally served with dried persimmon for an elegant touch (soaking them for an hour beforehand softens them perfectly), this recipe is easily adaptable to what you have on hand. The garnish of pine nuts adds a lovely textural contrast. Think of this as the perfect end to a Korean BBQ feast, or a unique twist on a classic winter warmer.I love this drink best served cold, with ice cubes. Give this delicious Sujeonggwa recipe a try – your taste buds will thank you!
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Recipe Time & More
Prep5 minutes
Cook40 minutes
Total45 minutes
Ingredients
For the Sujeonggwa Punch:
- 5 sticks Cinnamon Sticks cassia sticks can be substituted
- 10 cup Water
- 3 piece Ginger thinly sliced, thumb-sized
- 1 cup Sugar adjust to taste; granulated sugar can be substituted, brown
Optional Garnish:
- 3 piece Persimmons soak in punch for at least 1 hour before serving to soften, dried
- 5-6 Pine Nuts toasted, for garnish
Instructions
Prepare the Cinnamon Infusion
- In a saucepan, combine 5 cups of water and the cinnamon sticks. Bring to a boil, then reduce heat to low, cover, and simmer for 30 minutes.
Prepare the Ginger Infusion
- In a separate saucepan, combine the remaining 5 cups of water and the sliced ginger. Bring to a boil, then reduce heat to low, cover, and simmer for 30 minutes.
Combine and Sweeten
- Strain both the cinnamon and ginger infusions into a large bowl or pitcher. Add the brown sugar and stir until it dissolves completely. Taste and adjust the sweetness as desired.
Chill and Serve
- Refrigerate the Sujeonggwa for at least 2 hours to allow the flavors to meld. Serve chilled, garnished with toasted pine nuts and softened dried persimmons (if using).
Recipe Notes
Expert Tips for the Best Sujeonggwa:
- Quality Ingredients Matter: Use high-quality cinnamon sticks and fresh ginger for the best flavor.
- Adjust Sweetness to Taste: The amount of brown sugar is a matter of personal preference. Start with less and add more to taste.
- Spice it Up: Add a pinch of ground cloves or star anise to the simmering infusions for a more complex spice profile.
- Make it Ahead: Sujeonggwa tastes even better the next day! The flavors deepen with time.
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Recipe Nutrition
Calories: 311kcalCarbohydrates: 80gProtein: 1gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.2gSodium: 37mgPotassium: 395mgFiber: 2gSugar: 43gVitamin A: 11IUVitamin C: 67mgCalcium: 113mgIron: 3mg
Aarti Sharma
Articles: 81
5 Comments
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This is so inspiring! Can’t wait to cook it.
This is a fantastic recipe! Thanks for sharing.
This is so inspiring! Can’t wait to cook it.
Looks so flavorful! Thanks for posting.
This is fantastic! Thank you for sharing.