Korean Cinnamon Punch (SuJeongGwa)
June 28, 2019
"SuJeongGwa (Korean Cinnamon Punch), is a popular traditional drink. It is normally consumed during Korea’s festive holidays such as New Years Day and Moon Festival periods (Chuseok, also known as Korean Thanksgiving Day). It is known to help digestion and maybe that’s why it’s often served after having Korean BBQ at a restaurant. It can be served hot or cold and is sweet with a combined aroma from ginger, cinnamon sticks, and has a dark brown color. It gives you a warm feeling even when served cold. Source: MyKoreanKitchen"
- Optional Garnishes
- Serving Size: 1 (294.2 g)
- Calories 109.5
- Total Fat - 0.1 g
- Saturated Fat - 0 g
- Cholesterol - 0 mg
- Sodium - 11.7 mg
- Total Carbohydrate - 28.7 g
- Dietary Fiber - 2 g
- Sugars - 25.1 g
- Protein - 0.2 g
- Calcium - 44.4 mg
- Iron - 0.3 mg
- Vitamin C - 0.4 mg
- Thiamin - 0 mg
NOTE: This recipe makes enough for 20 people, but it can easily be cut down.
*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* Add 11 cups of water, close the lid, then boil it on medium heat for 40 mins.
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).
Drain the boiled ginger and cinnamon sticks in turn through the sieve. (Discard the ginger and cinnamon sticks).
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).
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.)
When you think it’s cool enough, you can serve it and enjoy! (you can garnish with pine nuts and dried Chinese dates).
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.)
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.
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.
Tips & Variations
No special items needed.