Sujeonggwa (Cinnamon Punch) with Ginger and Cinnamon
A traditional dessert punch made by simmering ginger and cinnamon separately and adding gentle sweetness with honey.
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 →
A sharp, refreshing traditional beverage that pairs well after rich holiday meals. Ginger and cinnamon are simmered separately, strained, and combined, then finished with honey and a tiny pinch of salt to bring out the sweetness. Serve chilled with walnut-stuffed dried persimmon rolls or pine nuts floated on top for a wonderful dessert.
- Servings
- about 8–10 servings
- Cook time
- 45 minprep not included
- Difficulty
- Medium
- Spiciness
- Not spicy
Ingredients
- Cinnamon150 g
- Water15 cups
- Ginger100 g
- Water10 cups
- Salt1/3 tsp
- Honey (or brown sugar)1/2 cup
- Dried persimmon (gotgam)
- Ginger and cinnamon have strong aromas, so it is best to simmer them separately.
- Uncut whole cinnamon sticks can have debris stuck inside, so scrub them clean with a brush or toothbrush.
Steps
Prepare the ingredients
The main ingredients for sujeonggwa are pre-cut cinnamon and ginger.
All you need besides that is sugar or honey for sweetness, so it is truly simple.
Dried persimmons are also in season, so serving them alongside adds rich chewy texture and sweet flavor.
Simmer the ginger
Thinly slice 100g of peeled ginger so it infuses well into the water.
Pour in 10 cups of water, and once it comes to a rolling boil over high heat, adjust the heat to medium-low.
Cover with a lid and simmer gently for 30 minutes so the color and aroma of the ginger infuse well into the water.
Wash and simmer the cinnamon
These days, whole cinnamon often comes neatly pre-cut in packages. Still, rinse it lightly under running water to remove any dust and debris.
Uncut whole cinnamon sticks have debris stuck on the inside, so you should scrub them clean with a brush or toothbrush.
Add 15 cups of water and 150g of cinnamon to a pot.
Turn the heat to high, and once it comes to a rolling boil, reduce the heat to medium-low, cover with a lid, and simmer gently for 45 minutes.
I used more water than for the ginger and increased the simmering time to draw out a deeper flavor and richer color.
Once simmered, remove the ginger and cinnamon.
Strain the liquids once more through a fine sieve or cheesecloth to catch any sediment.
Season the sujeonggwa
Combining the ginger water and cinnamon water yields about 11 cups.
Add 1/3 tsp of salt to this...
You can add it while simmering, or stir it in to dissolve after simmering before the liquid cools.
Just as with sikhye, a small pinch of salt is added alongside the sugar.
Adding a tiny bit of salt to sweet drinks enhances the sweetness.
Add the honey and stir well to sweeten.
Taste and adjust to your liking to finish the sujeonggwa.
You can use sugar instead of honey, and brown sugar is also great for a deeper color.
Prepare the dried persimmon
Cut the stem off the dried persimmon, open it flat, and remove the seeds.
Place walnuts inside...
Roll it up tightly, firm it up in the freezer, and slice it right before serving with the sujeonggwa.
Finish
I usually make sikhye every year, but it has been a while since I made sujeonggwa.
I think sujeonggwa will make a wonderful dessert for this holiday.
I hope you all care for your family's health and digestion with this homemade drink, sujeonggwa.
Ppunwife's tips
- Adding a tiny bit of salt to sweet drinks enhances the sweetness.
- Freezing some sujeonggwa into ice cubes ahead of time and floating them along with pine nuts or walnuts makes it a delight for the eyes as well.
FAQ
Is there a reason to simmer the ginger and cinnamon separately?
Ginger and cinnamon each have distinct, strong aromas and infuse at different rates, so it is best to simmer them separately and then combine them.
Can I use sugar instead of honey?
You can use regular sugar instead of honey, and brown sugar is also fine if you want a richer color.
Why do you add salt when seasoning it?
Adding a tiny pinch of salt to sweet drinks makes the sweet flavor stand out more clearly.
How do you wash whole cinnamon?
Rinse pre-cut cinnamon lightly under running water; for uncut whole cinnamon sticks, scrub the inside with a brush to remove any trapped debris.
