SuJeongGwa (Korean Cinnamon Punch)
How to make Korean traditional drink, Sujeonggwa (Korean cinnamon punch)!
- Prep time
- 5 min
- Cook time
- 1 hr
- Yield
- 20 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 70 g cinnamon sticks ((2.5 ounces), rinsed)
- 100 g fresh ginger ((3.5 ounces), skinned and thinly sliced.)
- 2 1/2 cup sugar (, (I used raw sugar, however, brown sugar is commonly used))
- 22 cup water
- pine nuts (, optional)
- dried jujube (, optional)
- dried persimmon (, optional)
Instructions
- 1
Put the ginger into a large saucepan. Add 11 cups of water, close the lid, then boil it on medium heat for 40 mins. At the same time, put the cinnamon sticks into a separate large saucepan. Add 11 cups of water, close the lid, then boil it on medium heat for 40 mins.
- 2
After 40 mins, get ready another large saucepan (it should be large enough to hold the combined boiled water from step 1 and 2). Drain the boiled ginger and cinnamon sticks in turn through the sieve. (Discard the ginger and cinnamon sticks).
- 3
Add the sugar into the saucepan (from step 2) and boil it for 10 to 20 mins further on high heat (or until the sugar dissolves completely).
- 4
Cool down the punch for a couple of hours before you serve. (or you can express cool it in a sink by putting the plug in and filling it with cold water and lots of ice cubes and let the saucepan sit in it for a half an hour or so.)
- 5
When you think it’s cool enough, you can serve it and enjoy! (I garnished mine with pine nuts and dried Chinese dates. Unfortunately, I couldn’t find ANY dried persimmon here. If you are able to add the dried persimmon put them into the drink at least 1 hour before you drink it, so it softens and releases the fruity flavour into the drink.)