Sujeonggwa

Name: Sujeonggwa
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 to 6
Cuisine: Korean
Ingredients: 1 L water; 40 g ginger; 20 g cinnamon; 80 g sugar; dried persimmon — to serve

25 minutes prep 45 minutes cook Serves 4 to 6 vegan

Sujeonggwa is a traditional Korean punch with roots deeply embedded in celebratory gatherings, particularly the New Year. It is a drink that speaks of warmth and generosity, crafted with care and shared among family and friends. This home version captures the essence of how Korean family cooks prepare it, with ingredients measured by intuition and a generous hand.

The flavor of Sujeonggwa is a harmonious blend of spicy ginger and aromatic cinnamon, sweetened just right to enhance the dried persimmon's subtle notes. It is served chilled, offering a refreshing contrast to its warm spices. Each sip is a comforting embrace, making it an ideal close to a festive meal.

Ingredients

1 Lwater
40 gginger
20 gcinnamon
80 gsugar
dried persimmon — to serve

Method

Begin by preparing the ginger and cinnamon, which will form the aromatic base of your Sujeonggwa. Peel and thinly slice 40 g of ginger to maximize its surface area, allowing for a more robust infusion. Break 20 g of cinnamon sticks into smaller pieces to release their essential oils more effectively during brewing.
In a medium-sized pot, bring 1 L of water to a gentle boil over medium-high heat. Once boiling, add the sliced ginger and broken cinnamon pieces to the pot. Reduce the heat to low and let the mixture simmer gently for about 30 minutes. You will notice a fragrant aroma filling your kitchen, and the liquid will take on a warm amber hue, indicating the spices have infused properly.
After the simmering period, carefully strain the liquid into a clean pot or large heatproof bowl to remove the ginger and cinnamon pieces. Return the strained liquid to the pot and add 80 g of sugar, stirring gently until fully dissolved. This step ensures the sweetness is evenly distributed without losing the aromatic essence of the spices.
Add the dried persimmons to the sweetened liquid. Allow the mixture to cool to room temperature, which helps the persimmons soften and release their subtle flavor into the brew. You will notice the persimmons becoming plump and tender, a sign they have absorbed enough liquid.
Once cooled, transfer the Sujeonggwa to a refrigerator to chill thoroughly. This chilling process is crucial as it enhances the refreshing quality of the drink, making it perfect for serving. The flavors will meld together beautifully, resulting in a harmonious balance of spice and sweetness.
When ready to serve, pour the chilled Sujeonggwa into traditional Korean glassware, if available, to honor the dish's cultural roots. Ensure each serving includes a piece of the rehydrated persimmon for added texture and visual appeal. Serve immediately, enjoying the contrast of the cold, sweet liquid with the chewy fruit.