Sujeonggwa is a traditional Korean cinnamon-and-ginger punch, served chilled with dried persimmon and often a few pine nuts. Families make it with different levels of spice and sweetness, and it is one of several familiar Korean drinks alongside rice-based sikhye and fragrant yuja tea.
Ingredients
This recipe makes about six 1-cup servings. The cinnamon and ginger are simmered separately so their flavors stay distinct, then combined and sweetened. Use dried Korean persimmons if available; they add a mellow fruitiness and soften as they steep.
- 4 cups (950 ml) water for the ginger infusion
- 4 cups (950 ml) water for the cinnamon infusion
- 3 ounces (85 g) fresh ginger, peeled and sliced into coins
- 4 cinnamon sticks, about 3 inches (7.5 cm) long each, approximately 20 g total
- 3/4 cup (150 g) brown sugar, or granulated sugar for a cleaner sweetness
- 3 dried Korean persimmons, about 5 ounces (150 g) total, stems removed
- 2 tablespoons (15 g) pine nuts, for garnish (optional)
Dried persimmons may be sold as gotgam in Korean grocery stores. If you cannot find them, omit them or use 3 dried apricots (about 60 g); apricots give the punch a brighter, tangier fruit flavor rather than the soft, honeyed note of persimmon. Whole cinnamon sticks are important for a clear drink. Ground cinnamon is not a good direct substitute because it leaves sediment and can taste harsh after simmering.
Instructions
- Prepare the aromatics. Rinse the cinnamon sticks under cool water. Peel the ginger with a small spoon or vegetable peeler, then slice it into coins about 1/4 inch (6 mm) thick. Slicing exposes enough surface for a fragrant infusion without making the ginger difficult to strain. Set out two medium saucepans, each large enough to hold 4 cups (950 ml) of water with room for gentle simmering.
- Simmer the ginger. Put the sliced ginger and 4 cups (950 ml) water in one saucepan. Bring it just to a boil over medium-high heat, then reduce the heat to maintain a gentle simmer. Cook uncovered for 30 minutes. A quiet simmer is preferable to a rolling boil, which can evaporate too much liquid and make the ginger taste sharper.
- Simmer the cinnamon at the same time. Put the rinsed cinnamon sticks and the remaining 4 cups (950 ml) water in the second saucepan. Bring to a boil, lower the heat, and simmer gently for 35 minutes. Start both pans close together in time; the cinnamon takes a few minutes longer, but the two infusions cook concurrently. If either pan bubbles vigorously, turn the heat down.
- Strain and sweeten. Pour each infusion through a fine-mesh strainer into a heatproof bowl or clean pot, discarding the ginger slices and cinnamon sticks. Combine the liquids. While the punch is still warm, stir in the brown sugar until it dissolves completely. Taste a spoonful once it has cooled slightly. If you prefer a less sweet drink, begin with 1/2 cup (100 g) sugar and add more a tablespoon at a time. The flavor should be warmly spiced, not syrupy.
- Add the persimmons and cool. Let the punch cool until it is no longer steaming, then place the dried persimmons in the liquid. Transfer it to a covered, food-safe container and refrigerate for at least 3 hours. The persimmons will soften and lend a gentle fruit flavor as the drink chills. For a more pronounced fruit note, leave them in overnight, but remove them within 24 hours if you want them to keep their shape.
- Serve cold. Pour the chilled punch into small glasses or cups. Add a piece of softened persimmon to each serving if desired, and finish with a few pine nuts. The spices settle and deepen as the punch rests, so stir gently before pouring. If the flavor seems strong straight from the refrigerator, let a glass stand for 5 minutes; avoid diluting the whole batch with ice.
Tips
- Keep the simmer gentle. A hard boil reduces the liquid quickly and can concentrate the ginger into a hot, almost peppery taste. Check the pans occasionally and add a little hot water if one has reduced noticeably before its simmer time is up.
- Adjust sweetness only after combining. Different dried persimmons and cinnamon sticks vary in sweetness and strength. Dissolve some sugar while the liquid is warm, chill a small taste if time allows, and then decide whether the batch needs more. Cold drinks taste less sweet than warm ones.
- Strain well for a clear punch. A fine-mesh strainer catches small ginger fibers. If a few particles remain, strain the liquid a second time through a clean coffee filter or a damp piece of cheesecloth. Do not squeeze the ginger; pressing it can add cloudy bits and a stronger, rougher flavor.
- Use the persimmon as an infusion, not a required ingredient. Sujeonggwa is still enjoyable without dried fruit. If you use apricot instead, add it only after the punch has cooled, and taste after a few hours because the fruit’s tartness changes the balance.
Serving Suggestions
Serve sujeonggwa thoroughly chilled in small cups, either after a Korean meal or as a sweet afternoon drink. Its cinnamon warmth and ginger bite pair nicely with rice cakes, cookies, or other lightly sweet snacks; richer desserts can overwhelm its delicate spice. A small garnish of pine nuts is classic in many presentations, but it is optional and can be left off for anyone avoiding nuts. If serving persimmon pieces, offer a spoon or let guests lift them from the cup as they drink.
For a gathering, keep the pitcher refrigerated and pour each glass shortly before serving. Add pine nuts to individual cups rather than the pitcher, where they can soften. You can also serve a small amount gently warmed on a cold day. Warm it slowly in a saucepan and avoid boiling, which drives off aroma and makes the ginger more pronounced. Keep the chilled version as the default if you want the clearest, most refreshing spice flavor.
Variations
Make it less sweet: Start with 1/2 cup (100 g) sugar, chill the drink, and taste before adding more. Brown sugar contributes a light molasses note; white sugar keeps the cinnamon and ginger flavors more direct. Honey can be used in place of some of the sugar, but it adds its own floral flavor, so stir it in sparingly while the infusion is warm.
Give it a stronger ginger edge: Increase the ginger to 4 ounces (115 g), keeping the water and cinnamon the same. This creates a more assertive, peppery finish. If you want a gentler drink instead, use 2 ounces (55 g) ginger and keep the 30-minute simmer; do not compensate by boiling it harder.
Try another Korean drink: Sikhye is a separate sweet rice drink made with cooked rice and malted barley water, traditionally served chilled with a few rice grains floating in it. It takes a different process and should not be made by simply adding rice to this punch. Yuja tea is another popular option: thin slices of citron preserved with sugar are stirred into hot water. These drinks have their own ingredients and family variations, while sujeonggwa gets its characteristic flavor from the cinnamon-ginger infusion.
Change the fruit carefully: A few dried jujubes can be steeped with the persimmons for a deeper, more raisin-like aroma. Dried apricots work when persimmons are unavailable, but their tartness makes the drink taste brighter. Avoid adding fresh citrus juice to the full pitcher; it changes the traditional flavor and can make the spices seem less balanced.
Storage and Reheating
Refrigerate the punch in a covered container within 2 hours of making it. It keeps for 3 to 4 days in the refrigerator. For the best texture, remove the persimmons after 12 to 24 hours and store them separately in a little punch; leaving them immersed longer can make them very soft. Keep the liquid cold between servings and do not leave the pitcher at room temperature for an extended period.
You can freeze the strained punch without the persimmons for up to 2 months in a freezer-safe container, leaving space for expansion. Thaw it in the refrigerator and stir before serving; the aroma may be a little less vivid after freezing. To serve a refrigerated portion warm, heat it gently on the stove. If reheating leftovers, bring them to 165°F (74°C), then let the drink cool to a comfortable sipping temperature. Do not repeatedly warm and chill the whole batch; reheat only the amount you plan to serve.
Frequently Asked Questions
Can I make sujeonggwa a day ahead?
Yes. Making it the day before gives the spices time to settle into the sweetened infusion, and it is convenient for serving guests. Chill it covered, then remove the persimmons after 12 to 24 hours if you do not want them to become too soft. Stir the punch gently before pouring.
Can I use ground cinnamon instead of sticks?
Whole sticks are strongly preferred. Ground cinnamon does not dissolve in water, so the drink becomes cloudy and leaves a layer of sediment; long simmering can also make it taste dusty. If sticks are unavailable, it is better to make a different drink than to replace them measure for measure with ground spice.
Why does my punch taste too spicy or too weak?
A sharp ginger flavor can come from a vigorous boil, unusually mature ginger, or a longer simmer. Next time, lower the heat or use less ginger. If the drink tastes weak, confirm that the cinnamon sticks are fragrant and simmer them for the full 35 minutes. You can also steep the strained punch with the dried persimmons longer, which adds fruit flavor without increasing the spice.
Do I have to use dried persimmons?
No. They are a familiar garnish and flavor addition, but the cinnamon-ginger drink is enjoyable without them. Add dried apricots if you want fruit in the glass, keeping in mind that their flavor is tangier. If you omit the fruit, chill the strained punch as directed and garnish with pine nuts if you like.
Can sujeonggwa be served warm?
Yes. It is most commonly served chilled, but a gently warmed cup is a reasonable variation, especially in cool weather. Warm a serving slowly rather than boiling it, since a rolling boil can flatten the cinnamon aroma and intensify the ginger. If warming previously refrigerated leftovers, bring the portion to 165°F (74°C) before cooling it to a drinkable temperature.
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