Sweet and Peppery Baesuk (Poached Pear Punch)
A traditional dessert beverage gently simmered with whole black peppercorn-studded pear slices in sweet ginger-infused water.
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 →
This is a traditional beverage made by simmering ginger-infused water with whole black peppercorn-studded pear, sugar, and honey until tender. With its sweet yet pleasantly peppery flavor, it is wonderful served as a dessert for guests, either chilled or warmed up.
- Servings
- about 3 servingsOriginal: 3 glasses
- Cook time
- 45 minprep not included
- Difficulty
- Medium
- Spiciness
- Not spicy
Ingredients
- Korean pear1 (medium size)
- Ginger3 cloves (3, thumb-sized)
- Whole black peppercorns32
- Water6 cups
- Brown sugar4 tbsp
- Honey (or white sugar 3 tbsp)2 tbsp
- 1 Korean pear is a medium size weighing 470 g, and 3 pieces of ginger are 3 thumb-sized pieces.
Steps
1. Here are 1 medium Korean pear weighing 470 g, 3 pieces of ginger (an amount of 3 thumb-sized pieces), and
32 whole black peppercorns.
2. Peel the Korean pear, remove the seeds, cut it into 8 wedges, and round off the corners.
Thinly slice the ginger.
3. Press the whole black peppercorns into the Korean pear slices at even intervals with your fingers,
then push them in deeply using the tip of a chopstick.
It is good to be thorough because the peppercorns might escape while boiling in the water.
4. Add the ginger to 6 cups of water and bring to a rolling boil.
Once it starts boiling, reduce the heat and simmer for 10 to 15 minutes to infuse the water.
If you simmer whole cinnamon along with the ginger, that is how sujeonggwa (cinnamon punch) is made.
5. Strain out the ginger with a cheesecloth or a fine sieve...
6. Add the Korean pear, sugar, and honey (or white granulated sugar) to the ginger water, and once it comes to a rolling boil...
Simmer gently over low heat for 25 to 30 minutes, and it is done.
You can adjust the sweetness to your taste.
Ppunwife's tips
- It is good to insert them thoroughly because the peppercorns might escape while boiling in the water.
- If you simmer whole cinnamon along with the ginger, that is how sujeonggwa (cinnamon punch) is made.
- You can enjoy it chilled or warmed up.
FAQ
How do I keep the whole black peppercorns from falling out during boiling?
Press the whole black peppercorns lightly into the pear pieces with your finger, then use the tip of a chopstick to push them deeply into the flesh so they will not fall out while boiling.
Can I use only sugar instead of honey?
You can replace 2 tbsp of honey with 3 tbsp of white granulated sugar, so substituting it with sugar works well.
Should baesuk be served cold or warm?
Depending on your preference, keeping it in the refrigerator to drink chilled or serving it warmed up both taste wonderful.
Can this be adapted into sujeonggwa?
If you simmer whole cinnamon together when making the ginger-infused water, you can easily turn it into fragrant sujeonggwa (cinnamon punch).
