Sujeonggwa (Korean Persimmon Punch)Serves 4
8 cups water
1/2 cup peeled and thinly sliced fresh ginger
8 cinnamon sticks, rinsed
1 cup sugar
4 dried persimmons, stems removed
Pine nuts for garnish
Place water, ginger, and cinnamon sticks in a large pot and bring to a boil. Cover pot, lower heat, and simmer for 1 hour. Discard ginger and cinnamon sticks.
Add sugar, stir to dissolve, and simmer for 10 minutes.
Strain liquid into a pitcher or bowl and add the persimmons. Cool to room temperature and then refrigerate for at least two hours and up to a couple of days.
To serve, pour into cups or bowls and garnish with pine nuts. The softened persimmons may also be added whole or sliced.
Related: Cooking Korean: Soondubu jjigae
(Image: Emily Ho)