Korean Cinnamon Punch (SuJeongGwa)

NOTE: This recipe makes enough for 20 people, but it can easily be cut down.

Step 1

*Step 1*Place 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.

Step 2

*Step 2* Add 11 cups of water, close the lid, then boil it on medium heat for 40 mins.

Step 3

After 40 mins, get ready another large saucepan (it should be large enough to hold the combined boiled water from step 1 and step 2).

Step 4

Drain the boiled ginger and cinnamon sticks in turn through the sieve. (Discard the ginger and cinnamon sticks).

Step 5

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).

Step 6

Cool down the punch for a couple of hours before you serve. (or you can express cool it in a sink by putting the plugin 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.)

Step 7

When you think it’s cool enough, you can serve it and enjoy! (you can garnish with pine nuts and dried Chinese dates).

Step 8

Traditionally, dried persimmon can be added, but if you are able to find it, add them to the dring at least 1 hour before you drink it, so it softens and releases the fruity flavor through the drink.)

Step 9

Sujeonggwa tastes best when served cold and you may find it to be even better if it’s icy cold. It can be placed in the freezer for 4 to 5 hours where ice should be lightly formed. However, if it is fairly firm, you can easily crush the ice with a fork.

Step 10

While it’s optional, adding the optional ingredients (pine nuts, dried Chinese dates, and dried persimmon), these ingredients will definitely enhance the flavor and scent.