apartment therapy changing the world, one room at a time

Sujeonggwa is a Korean punch or tea, made by simmering ginger and cinnamon sticks and then adding sugar and dried persimmons. Although it's served chilled, the warmth imparted by the ginger and cinnamon make it wholly appropriate for winter days. Sujeonggwa is often served as a dessert or digestif and on special occasions such as the new year and weddings. We'll take a cup of this sweet and spicy drink any time!

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

Put water, ginger, and cinnamon sticks in a large pot and bring to a boil. Cover, lower heat, and simmer for one hour. Discard ginger and cinnamon sticks.

Add sugar and simmer for 10 minutes, stirring to dissolve.

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: Ojingo Bokum
Cooking Korean: Soondubu jjigae
Home Cooking: Sarah's Bibim Bap

(Image: Emily Ho)