Sujeonggwa (Cinnamon Punch) Simmered and Strained
A traditional Korean drink made by simmering cinnamon sticks and ginger, straining them, and adjusting the delicate sweetness with sugar.
Translated from Korean by AI and not yet checked by a native speaker. Amounts and numbers are taken directly from the original recipe. Read the Korean original →
Prepared cinnamon sticks and thinly sliced ginger are steeped in water over medium heat for 30 minutes. Straining through cheesecloth leaves it crystal clear, and brown sugar can be adjusted for a gentle, balanced sweetness. Garnishing with dried persimmons makes it an elegant drink for entertaining guests.
- Servings
- about 8–10 servings
- Cook time
- 30 minprep not included
- Difficulty
- Medium
- Spiciness
- Not spicy
Ingredients
- Cinnamon sticks100 g
- Ginger100 g
- Brown sugar2/3 cup
- Bottled water15 cups
- Scrub the cinnamon sticks clean with a scrubber or brush, cut them into smaller pieces, and rinse out any dust trapped inside.
- Peel and wash the ginger.
- Instead of only brown sugar, you can use a half-and-half mix of white sugar and dark brown sugar; use dark brown sugar if you want a deeper color.
Steps
Scrub the cinnamon sticks with a scrubber or brush and wash them thoroughly.
Break the cinnamon into pieces and wash out any dust inside as well. Peel and wash the ginger.
Break the cinnamon into rough lengths that fit into the pot, and slice the ginger thinly.
Pour 15 cups of water into the pot and add both the cinnamon and ginger to boil.
If you want a richer sujeonggwa, add only about 10 cups of water and boil.
To keep the sujeonggwa clear, people often boil them separately and combine them, but boiling them together still keeps the color quite clear.
Once the water comes to a rolling boil, steep over medium heat for about 30 minutes.
After 30 minutes, the cinnamon color has infused nicely.
Add the brown sugar and boil just until it dissolves. Adding 2/3 cup of brown sugar will not make it overly sweet.
I only used brown sugar, but you can also mix white sugar and dark brown sugar half and half.
Adjust the amount of sugar to your taste.
Strain cleanly through a piece of cheesecloth. The 15 cups of water boiled down to 10 cups of sujeonggwa.
Here is the finished sujeonggwa. The color is delicate rather than too dark.
If you want a deeper color, you can add dark brown sugar.
Keep in mind that the type of sugar can change the color of the sujeonggwa.
I also added dried persimmon that was thawed from the freezer and soaked in sujeonggwa overnight.
It makes a lovely treat for entertaining guests.
Ppunwife's tips
- If you want a richer sujeonggwa, add only about 10 cups of water and boil.
- Keep in mind that the type of sugar can change the color of the sujeonggwa.
FAQ
How can I make a richer-tasting sujeonggwa?
You can enjoy a much richer flavor by reducing the amount of water from 15 cups to about 10 cups before boiling.
Can I use a different type of sugar instead of brown sugar?
It is completely fine to use a half-and-half mix of white sugar and dark brown sugar, and using dark brown sugar will give it a deeper color.
Does it turn out clear even if I boil the cinnamon and ginger together instead of separately?
Boiling them together does not make the liquid cloudy. Just strain it cleanly through cheesecloth after boiling.
How do I serve it with dried persimmons?
Thaw dried persimmons from the freezer, soak them in the finished sujeonggwa overnight, and float them on top when serving.
