Have you ever tasted a warm, aromatic beverage that combines the spicy heat of ginger with the sweetness of cinnamon? If not, it's time to try Sujeonggwa, a traditional Korean cinnamon ginger punch. Known for its refreshing yet soothing qualities, Sujeonggwa is often served during special occasions, holidays, or after a hearty meal.
Sujeonggwa is a traditional Korean cinnamon ginger punch made with a blend of cinnamon, and ginger, and sweetened with sugar. Sujeonggwa is traditionally served chilled, but it’s also perfectly enjoyable when served warm, especially in the colder months. Garnish it with a few pine nuts, which add a lovely crunch and a hint of nuttiness. This easy Sujeonggwa (Korean Cinnamon Ginger Punch) recipe is by Korean food blogger JinJoo (Youtube name: Kimchimari). Here’s a step-by-step guide to making traditional this Korean beverage at home:
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1. Begin with peeling the ginger and slice it thinly. Rinse the cinnamon sticks in water.
2. Prepare two pots or kettles, each capable of holding 4 cups or more.
3. In one pot, add the sliced ginger and 4 cups of water. Bring to a boil, then cook for 20 minutes.
4. In the second pot, add the cinnamon sticks and 4 cups of water. Bring to a boil, then cook for 20 minutes. Strain both the ginger water and cinnamon water to remove any debris.
5. In a large pot or kettle, combine the ginger and cinnamon water. Add sugar and stir until dissolved.
6. Bring the mixture to a boil again and simmer for an additional 2-3 minutes. Remove from heat and allow it to cool at room temperature.
7. If serving with dried persimmons, soak them (including the stems) in the punch for at least 2 hours before serving. This will soften the persimmons. (Do not soak for too long).
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8. Serve the punch warm or cold if you like and garnish it with a few pine nuts on top.
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Sujeonggwa: The refreshing Korean cinnamon ginger drink you need to try
First, peel and thinly slice the ginger, then rinse the cinnamon sticks.
Boil 4 cups of water with ginger in one pot and 4 cups with cinnamon sticks in another for 20 minutes.
Strain both the ginger and cinnamon water to remove debris.
In a large pot, combine both waters and stir in sugar until dissolved.
Bring the mixture to a boil again and simmer for 2-3 minutes, then remove from heat.
Let it cool down at room temperature.
If using dried persimmons, soak them (with stems) in the punch for at least 2 hours to soften.
Serve it warm, garnished with pine nuts.
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