Recipe courtesy of
Jackie Ji Yoon Park
for
Food Network Kitchen
Recipe courtesy of
Jackie Ji Yoon Park
for
Food Network Kitchen
Watch how to make this recipe.
Sujeonggwa Korean Cinnamon Ginger Punch
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- Level: Easy
- Total: 2 hr 50 min
- Active: 25 min
- Yield: 8 cups (8 servings)
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 145
- Total Fat
- 2 g
- Saturated Fat
- 0 g
- Carbohydrates
- 36 g
- Dietary Fiber
- 3 g
- Sugar
- 20 g
- Protein
- 1 g
- Cholesterol
- 0 mg
- Sodium
- 4 mg
Sujeonggwa is a traditional Korean drink made with cinnamon, ginger and sugar, prized for its deep reddish-brown color and warm spice balanced by subtle sweetness. Often enjoyed during holidays and special celebrations, it's also popular year-round. This version is served warm and garnished with dried persimmons and pine nuts for a beautiful presentation. For a classic clear, mahogany-colored brew, the cinnamon and ginger are steeped separately before being combined, though a single-pot method works well, too.
- Level: Easy
- Total: 2 hr 50 min
- Active: 25 min
- Yield: 8 cups (8 servings)
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 145
- Total Fat
- 2 g
- Saturated Fat
- 0 g
- Carbohydrates
- 36 g
- Dietary Fiber
- 3 g
- Sugar
- 20 g
- Protein
- 1 g
- Cholesterol
- 0 mg
- Sodium
- 4 mg
Ingredients
Garnish:
Tea:
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Directions
- For the garnish: Lay a dried persimmon on its side on a cutting board. Using a sharp paring knife, carefully cut into the flesh to remove the hard center. Use the knife to make a cut through one side of the persimmon from the center opening to the outer edge. Then use your hands to gently pull the two cut edges apart, opening the persimmon like a book until it forms one long, flat strip. You shouldn’t need to make additional cuts to create the strip. The goal is to keep the persimmon in one continuous piece without tearing the soft orange flesh. Lay the strip flat on the cutting board, white sugar-coated side down. Using a sharp knife, trim the edges to create clean, even sides, removing as little flesh as possible. Repeat with the remaining persimmons.
- Lay a large piece of plastic wrap down on the surface. Lay the persimmon strips down on top of the plastic wrap, lengthwise, white sugar-coated side down, overlapping the strips slightly to make a sheet. Place a walnut horizontally, curved side down, about 1/2 inch away from the bottom end of each strip. Top each walnut half with another, flat side down. Using your thumbs and index fingers, and with the help of the plastic wrap, begin rolling tightly from the walnut end, using your remaining fingers to hold the walnut halves in place. Roll tightly in plastic wrap and tie both ends to secure the walnuts in the persimmons. Freeze the stuffed persimmon roll until set, about 1 hour.
- Meanwhile, for the tea: Place 6 cups of water into each of 2 medium saucepans. Add the cinnamon sticks and jujubes to one pan and the sliced ginger to the other. Place both pans over medium-high heat and bring to a boil. Adjust the heat to low, cover the pots with lids, and simmer gently for 35 minutes.
- Remove the pots from the heat and let steep undisturbed about 30 minutes.
- Strain the contents of both pans through a fine-mesh strainer into a large pot. Stir in the granulated sugar and muscovado sugar, stirring until the sugars dissolve. Adjust the sweetness by adding more sugar if needed. Keep warm.
- To serve, unwrap the stuffed persimmon and slice it into 1/4- to 1/2-inch-thick slices with a sharp knife. Place each slice of persimmon in a teacup. Pour hot tea into the cups and sprinkle each serving with 2 to 3 pine nuts.
