Sujeonggwa (Cinnamon Persimmon Punch)

Name: Sujeonggwa (Cinnamon Persimmon Punch)
Cuisine: South Korea
Ingredients: Cinnamon sticks — 6; Fresh ginger, sliced — 80 g (3 oz); Water, divided — 2 L (8 cups); Brown sugar — 150 g (3/4 cup); Dried persimmons (gotgam) — 6; Pine nuts, for garnish — a few

The Quirky Foodster Team

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Ingredients

Cinnamon sticks — 6
Fresh ginger, sliced — 80 g (3 oz)
Water, divided — 2 L (8 cups)
Brown sugar — 150 g (3/4 cup)
Dried persimmons (gotgam) — 6
Pine nuts, for garnish — a few

Method

In one saucepan, simmer the cinnamon sticks in 1 litre of the water for 25–30 minutes until deeply fragrant and reddish-brown. Strain and set the liquid aside.
In a separate saucepan, simmer the sliced ginger in the remaining 1 litre of water for 20–25 minutes until aromatic. Strain and set aside.
Combine the two strained liquids in a large pitcher and stir in the brown sugar until fully dissolved.
Allow the mixture to cool to room temperature, then refrigerate until thoroughly chilled, ideally for a few hours or overnight.
Just before serving, add the whole or halved dried persimmons to the chilled punch and let them soften slightly and release their flavour for 15–20 minutes.
Ladle into small bowls or cups, giving each serving a persimmon and a few pine nuts floating on top.

Introduction: Sujeonggwa is a spiced punch made by simmering cinnamon and fresh ginger separately, then sweetening the combined liquid and floating dried persimmons on top.

Cultural Background: Sujeonggwa is a spiced punch made by simmering cinnamon and fresh ginger separately, then sweetening the combined liquid and floating dried persimmons on top. Traditionally served at the end of a holiday meal alongside or instead of sikhye, its warming spice and cooling temperature make it a distinctive, well-loved festive drink.

Tips: Simmer the cinnamon and ginger separately rather than together — this keeps each flavour clean and lets you balance the final ratio precisely to taste. Chill the punch thoroughly before adding the persimmons; adding them to a warm liquid can make them fall apart.

Variations: Add a few whole cloves to the cinnamon simmer for extra warmth and complexity. Adjust the ginger-to-cinnamon ratio to taste — some households prefer a punchier ginger presence. Already vegan as written.

Storage: Refrigerate in an airtight container for up to 5 days; add fresh persimmons just before serving each time rather than storing them in the liquid long-term.

Reheating: Traditionally served cold; not intended to be reheated.

FAQs:

Q: Where can I find dried persimmons (gotgam)?

A: Dried Korean persimmons are available at Korean and Asian grocery stores, particularly around the autumn and winter holiday seasons.

Q: Can I make sujeonggwa without dried persimmon?

A: The dried persimmon is part of the dish's traditional identity, but the spiced cinnamon-ginger liquid can be enjoyed on its own as a simpler spiced punch if persimmons aren't available.

Q: Is sujeonggwa served hot or cold?

A: It is traditionally served well chilled, making it a refreshing contrast to a rich holiday meal despite its warming spices.