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Home Drinks

Sujeonggwa (Korean Cinnamon Ginger Punch)

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Posted:12/01/201726 Comments
Recipe Print
Sujeonggwa Korean cinnamon ginger punch

Sujeonggwa (Korean Cinnamon Ginger Punch) in the winter with some dried persimmon is simply a fabulous dessert drink that will also keep the cold away!

Sujeonggwa (Korean Cinnamon Ginger Dessert Punch with Dried Persimmon)
Sujeonggwa (Korean Cinnamon Ginger Dessert Punch with Dried Persimmon)

Sujeonggwa is a Korean dessert drink that is really simple and easy to make with no special ingredients needed. Both the cinnamon and ginger in Sujeonggwa (수정과) not only taste amazing but their anti-microbial properties make it a wonderfully smart and healthy winter drink because it can help to prevent colds. Of course, you are totally allowed to drink it any time of the year but just letting you know how it was traditionally. Ginger also aids with digestion which is why Sujeonggwa is served at the end of a Korean meal, especially at Korean BBQ restaurants where one is most likely to need a LOT of help with digestion.. hahaha.

Before green houses blurred the lines of the natural fruit seasons, Sujeonggwa (水正果) was typically served from late fall when persimmons were in season until end of winter (end of February in lunar calendar). The earliest origins of this Cinnamon Ginger Punch go back to Joseon Dynasty (1765) but the use of cinnamon and persimmons seem to have happened much later, around 19th century. 

So.. you may have wondered or you may have not.. haha..why I posted Sikhye many years ago but never posted Sujeonggwa until now. Well, honestly I don’t have a lot of fond memories of Sujeonggwa growing up and never really liked it whether I had it at other people’s homes or even at restaurants. Why?? Well.. I think it’s just me but I do NOT enjoy really hot or spicy foods. My memories of Sujeonggwa when I was little was that it was not very pleasant. Often, I was with my mom at Seollal (설날) or Korean New Year’s, visiting different relatives’ homes and to pay respects to the elders.

Every time I enter a relative’s home, as I am taking my shoes off to go inside, I always thought to myself–

‘Hmm..What will they give us here? Sikhye? or Sujeonggwa?’…

I mean, what else do I have to look forward to?? No other kids or toys to play with, no smart phones to see videos on……just me sitting there, listening to adults talk so all my thought was about food..

‘Boy, I really do hope they give us Sikhye..cause chances are their Sujeonggwa will be way too spicy for me.’

And sadly, most often than not, it was the oh so wonderful Cinnamon Ginger Drink!! As I am hesitating for a moment whether I should drink it or not, what excuse I would give to not drink it, my aunt or whoever will almost order me to drink it.

“Come on! Drink!! It’s yummy!! And it’s good for you – it will help you not get a cold!”

So I try it and YUCK! Way too spicy, my throat feels like it was burning and I tell myself that I will NEVER drink that stuff again!!

As I became an adult, the spiciness seemed much less and it became more tolerable. Still, it’s not something I usually choose to drink if I have a choice. Often times, it was also too cloyingly sweet.

Well, I am here to tell you today,  this Sujeonggwa is just right. It’s NOT too strong and spicy. Has the wonderful aroma and flavor of cinnamon and ginger in the perfect amount and is also not too sweet. I know sweetness is quite subjective so you are welcome to add more sugar to your liking and I will still like you and respect you so don’t worry!😍

How about serving this Korean Cinnamon Ginger Punch as a CHRISTMAS Dessert Drink!! Serve it cold or serve it slightly frozen like a slushy and everyone will love it!! It’s also HEALTHY too!

Sujeonggwa (Korean Cinnamon Ginger Punch) Recipe

Servings: 10 cups        Cooking Time: 30 min + chill time          Difficulty: EASY

Ingredients

  • 10 cups water
  • 40 g fresh ginger (1.5 oz)
  • 20 g cinnamon sticks (about 2-3 sticks)
  • 1/2 cup sugar (or light brown sugar)
  • Garnish (optional)
  • 1/2 Tbs pine nuts
  • dried persimmons (Gotgam 곶감)

Here’s all you need to make Ginger Cinnamon Punch –

Sujeonggwa Ingredients (Ginger, Cinnamon sticks, sugar, dried persimmon, pine nuts)
Sujeonggwa Ingredients (Ginger, Cinnamon sticks, sugar, dried persimmon, pine nuts)
  1. Peel fresh ginger and slice thin.
  2. Rinse cinnamon sticks in water.
  3. Prepare 2 pots or kettle that can hold 5 cups or more.
  4. Add sliced ginger to one pot with 5 cups of water. Bring to boil and simmer for 20 min.

    Ginger Water boiling for Sujeonggwa
    Ginger Water boiling for Sujeonggwa
  5. Add cinnamon sticks to another pot with 5 cups of water. Bring to boil and simmer for 20 min.

    Cinnamon Water Boiling for Sujeonggwa
    Cinnamon Water Boiling for Sujeonggwa
  6. Strain ginger water and cinnamon water to filter any debris.

    Straining Ginger water for Sujeonggwa Punch
    Straining Ginger water for Sujeonggwa Punch
  7. In a large pot or kettle, combine ginger and cinnamon water. Add 1/2 cup sugar and stir.

    Ginger Cinnamon water mixed for Sujeonggwa
    Ginger Cinnamon water mixed and boiling for Sujeonggwa
  8. Bring to boil and simmer for 2-3 min. Cool. Chill in refrigerator to serve cold.
  9. If serving dried persimmon, soak whole dried persimmon (including the stem) in punch for at least 2 hrs before serving so it will become soft at serving time. If you leave the dried persimmons in too long, it will start to disintegrate so do not leave in the liquid too long. Also, not removing the stem will keep the fruit in whole shape.
  10. Serve cold and garnish with few pine nuts on top.
    SuJeongGwa with Dried Persimmon Walnut Roll (Gotgam Ssam 곶감쌈)
    SuJeongGwa with Dried Persimmon Walnut Roll (Gotgam Ssam 곶감쌈) served cold

    OR… put it in the freezer for 3-4 hrs and serve it like a slushy!! It’s SO REFRESHING!!

    Sujeonggwa Slushy Frozen Drink
    Sujeonggwa Slushy Frozen Drink

    I know.. it’s cold outside.. but somehow this slushy like Sujeonggwa is so refreshingly delicious, you should try it this way too – at the end of a full Korean meal or with any meal!!

Why do you boil ginger and cinnamon separately?

Cooking ginger and cinnamon together diminishes each other’s flavor and aroma. So it is best to cook them separately first until you get the full flavor infused in the water and then mixing then last minute.

Which cinnamon stick to use?

My recommendation is to use Chinese cinnamon aka Cassica Cinnamon in this recipe to get the best flavor and color. Cassica Cinnamon sticks come in thick barks and is cheaper than the true or Ceylon Cinnamon. One bit of info about using Cassica is that it has high Coumarin levels which has a blood thinning effect when consumed in large quantities. Read more about Cinnamon here.

Light Brown sugar VS regular sugar VS honey?

You can use whichever you wish. Many recipes will say to use light brown sugar for color. And that’s totally fine if you want to. Because I used Cassica sticks, I got this fabulous red color without using brown sugar.

You like spicy??

If you like to make your Ginger Cinnamon Punch to have more of a spicy kick to it, you can reduce the amount of water to 3 cups each, total 6 cups. That should come out sweeter and spicier.

Well, hope the Christmas styled Sujeonggwa will get you into the mood of the holidays!!

Enjoy~

XOXO ❤️ 🎄

JinJoo

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Print
5 from 5 votes
Sujeonggwa Ginger Cinnamon Punch Slushy Frozen Drink

Sujeonggwa (Ginger Cinnamon Punch)

SUJEONGGWA (KOREAN CINNAMON GINGER PUNCH) IN THE WINTER WITH SOME DRIED PERSIMMON IS SIMPLY A FABULOUS DESSERT DRINK THAT WILL ALSO KEEP THE COLD AWAY!
Prep: 5 minutes minutes
Cook: 25 minutes minutes
Total Time: 30 minutes minutes
serves: 10 cups

Ingredients

  • 10 cups water
  • 40 g fresh ginger (1.5 oz)
  • 20 g cinnamon sticks (about 2-3 sticks)
  • 1/2 cup sugar

Garnish (optional)

  • 1/2 Tbsp pine nuts
  • dried persimmons (Gotgam 곶감)
US Customary - Metric
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Instructions

  • Peel fresh ginger and slice thin.
  • Rinse cinnamon sticks in water.
  • Prepare 2 pots or kettle that can hold 5 cups or more.
  • Add sliced ginger to one pot with 5 cups of water. Bring to boil and simmer for 20 min.
  • Add cinnamon sticks to another pot with 5 cups of water. Bring to boil and simmer for 20 min.
  • Strain ginger water and cinnamon water to filter any debris.
  • In a large pot or kettle, combine ginger and cinnamon water. Add 1/2 cup sugar and stir.
  • Bring to boil and simmer for 2-3 min. Cool. Chill in refrigerator to serve cold.
  • If serving dried persimmon, soak whole dried persimmon (including the stem) in punch for at least 2 hrs before serving so it will become soft at serving time. If you leave the dried persimmons in too long, it will start to disintegrate so do not leave in the liquid too long. Also, not removing the stem will keep the fruit in whole shape.
  • Serve cold. Garnish with few pine nuts on top.

Tips & Notes:

Alternatively, freeze Sujeonggwa for 3-4 hrs. Break big ice chunks and serve like a slushy. Cooking ginger and cinnamon together has a cancelling effect so it is good to cook it separately first until the flavor is fully infused into the water.

Nutrition Information:

Calories: 50kcal (3%)| Carbohydrates: 12g (4%)| Sodium: 13mg (1%)| Potassium: 25mg (1%)| Fiber: 1g (4%)| Sugar: 10g (11%)| Vitamin A: 5IU| Vitamin C: 0.2mg| Calcium: 28mg (3%)| Iron: 0.2mg (1%)
Author: JinJoo Lee
Course:Dessert, Drinks
Cuisine:Korean
Keyword:cold, healthy, hot, icy, persimmon
KoreanCategory:Hankwa (한과)
Did You Make This?I love seeing what you’ve made! Tag me on Instagram at @Kimchimari or #kimchimari and don’t forget to leave a comment & rating below!

Here’s my How to make Sujeonggwa Ginger Cinnamon Punch youtube video!


 

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26 Comments
  1. Raquel Vegas says

    Posted on 1 December 2020 at 8:55 pm

    Oh I realize the answer was in the q&a section but I was just reading in the recipe section. Please ignore my previous question! Gracias for this recipe!

    Reply
  2. joy says

    Posted on 3 September 2020 at 6:58 pm

    Hi, is there a reason why the cinnamon and ginger are boiled separately? Can I boil them in one pot?

    Reply
    • JinJoo says

      Posted on 3 September 2020 at 8:54 pm

      Umm.. I already answered this question in the post? 😉 There is a reason why it’s cooked separately but you are free to cook in one pot if you want. Please read the post for full information. Thank you!

      Reply
      • Raquel Vegas says

        Posted on 1 December 2020 at 8:53 pm

        I had the same question but I could not find the answer in the post, I’m sorry I must be missing it somewhere. I would also like to understand the benefits of boiling them separately, thank you!

    • Sunny Kim says

      Posted on 13 October 2021 at 1:53 pm

      5 stars
      For better flavor. It’s kind of subtle but the cinnamon and ginger boiled together tastes less distinct. Personally, my mom just boils everything together and it’s not bad. I prefer to boil it separately because the sugar I use blends the flavor together so I boil separately. 😊

      Reply
  3. Kelly says

    Posted on 15 May 2020 at 2:56 pm

    5 stars
    Excellent recipe! My son loves it!

    Reply
  4. Carol Ann Kaplan says

    Posted on 18 February 2020 at 1:43 pm

    Thank you so much for your amazing website! As a half Korean, I find your recipes to be easy to follow. I was wondering how long the punch will last in the refrigerator.

    My friends and I get together monthly with a different Country’s theme. I am hosting Korea! So excited. Chop Chae, Yaki Mandu, Kim Bap, Bulkogi, Teygi Bulkogi….

    Reply
    • JinJoo says

      Posted on 18 February 2020 at 9:43 pm

      Hi Carol, I’m soo glad to hear that! Sujeonggwa will last at least a week and even more. Sounds like a great menu for a party! I would just add some quick salad to add some freshness or potato salad will work great too! Good luck and enjoy!

      Reply
  5. Chappi says

    Posted on 10 February 2020 at 2:37 pm

    Thank you for a very nice drink!! I really like the glass tea pot you are using, would you please tell me where you got it?

    Reply
    • JinJoo says

      Posted on 11 February 2020 at 12:45 pm

      Thank you!! I got the pot in Korea and I believe it’s german made – Duran glassware? But not sure if they sell it anymore.

      Reply
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