Recipe: Sujeonggwa (Korean Persimmon Punch)
Persimmon season has mostly waned, but if you thought to dry some of the fruits to keep in your pantry, here’s a most delicious way to use them. You can also use the dried persimmons found at many Asian markets.
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!
- 8 cups
- 1/2 cup
peeled and thinly sliced fresh ginger
cinnamon sticks, rinsed
- 1 cup
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)
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