📝 About This Recipe
Sujeonggwa is a timeless Korean dessert punch that embodies the warmth of the autumn harvest. This elegant, dark mahogany infusion balances the spicy heat of fresh ginger with the sweet, woody depth of cinnamon bark. Traditionally served chilled during festive holidays like Chuseok and Seollal, it acts as a perfect digestive aid and a refreshing palate cleanser after a rich meal.
🥗 Ingredients
The Infusion Base
- 100 grams Fresh Ginger (peeled and thinly sliced)
- 60 grams Cinnamon Sticks (whole dried sticks, rinsed)
- 10 cups Water (divided into two 5-cup portions)
Sweetener and Color
- 1 cup Dark Brown Sugar (packed; adjust to taste)
- 1/2 cup White Granulated Sugar (for a clean sweetness)
- 1 pinch Salt (to enhance the flavors)
Traditional Garnish
- 4-6 pieces Dried Persimmons (Gotgam) (soft and plump varieties work best)
- 1 tablespoon Pine Nuts (floated on top before serving)
- 3-4 pieces Jujubes (Red Dates) (pitted and sliced into flower shapes)
- 4-6 pieces Walnut Halves (optional, for stuffing inside persimmons)
👨🍳 Instructions
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1
Prepare the ginger by peeling it with the edge of a spoon and slicing it into thin, uniform rounds to maximize surface area for extraction.
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2
Rinse the cinnamon sticks under cold running water to remove any dust or debris trapped in the curls.
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3
In a large pot, combine the sliced ginger with 5 cups of water. Bring to a boil over high heat.
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4
In a separate large pot, combine the cinnamon sticks with the remaining 5 cups of water and bring to a boil. Boiling them separately is the secret to a clear, professional-grade punch where neither flavor overpowers the other.
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5
Once both pots reach a boil, reduce the heat to medium-low. Simmer the ginger for 40-50 minutes until the water turns a pale yellow and smells spicy.
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6
Simmer the cinnamon for the same 40-50 minutes until the water turns a deep, reddish-brown and smells sweet and woody.
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7
Strain both liquids through a fine-mesh sieve or cheesecloth into a single large clean pot, discarding the spent ginger slices and cinnamon sticks.
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8
Add the dark brown sugar, white sugar, and a pinch of salt to the combined infusion. Stir well.
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9
Bring the mixture back to a gentle boil for 10 minutes to allow the sugars to caramelize slightly and integrate with the spices.
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10
Remove from heat and let the punch cool completely at room temperature before transferring to the refrigerator to chill for at least 3-4 hours.
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11
While the punch chills, prepare the persimmons. Remove the stems. If desired, wrap a piece of dried persimmon around a walnut half and slice it into 1/2-inch thick rounds to create 'Gotgam-ssam'.
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12
About 30 minutes before serving, place the dried persimmons into the cold punch to soften. Do not leave them in for more than an hour or they will become too mushy and cloud the liquid.
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13
To serve, ladle the cold punch into small bowls or cups, ensuring each guest gets a piece of persimmon.
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14
Garnish with 3-4 pine nuts and a few jujube flowers. The pine nuts should float gracefully on the surface.
💡 Chef's Tips
Always boil the ginger and cinnamon separately; mixing them from the start can result in a muddy flavor and cloudy appearance. Adjust the ratio of brown sugar to white sugar if you prefer a lighter color, though dark brown sugar provides the traditional molasses depth. If you cannot find dried persimmons, you can serve the punch plain, but the persimmon adds a necessary honey-like sweetness that balances the ginger spice. For a spicier punch, use older, more fibrous ginger; for a milder version, use young ginger. Store the punch in a glass jar in the fridge for up to 2 weeks, but keep the garnishes separate until serving.
🍽️ Serving Suggestions
Serve chilled in traditional ceramic bowls as a digestive aid after a heavy Korean BBQ dinner. Pair with 'Yakgwa' (Korean honey cookies) for a complete traditional tea time experience. Serve with a side of toasted walnuts or pecans to complement the woody notes of the cinnamon. In winter, this can actually be served warm as a soothing tonic for cold symptoms. Add a splash of the punch to a glass of sparkling water for a refreshing, non-alcoholic 'Sujeonggwa Spritz'.