Sujeonggwa (수정과)

Prep time: 10 minutes

Cook time: 30 minutes

Total time: 40 minutes (plus cooling)

Servings: 6 cups

Country of Origin

Korea

A dark red, spicy-sweet cinnamon and ginger punch boiled with brown sugar, chilled ice-cold, and served garnished with soft dried persimmons (gotgam) and pine nuts.

Presentation & How It's Eaten

Served ice-cold in small glass bowls with a plump piece of softened dried persimmon submerged in center and pine nuts floating on top.

Ingredients

• 2 cups fresh ginger, washed and sliced thin

• 4 cinnamon sticks (about 40g total)

• 8 cups water

• 1 cup dark brown sugar

• 4 dried persimmons (gotgam)

• 1 tbsp pine nuts for garnish

Step-by-Step Directions

1. Boil Separately: Boil sliced ginger in 4 cups of water in one pot for 30 minutes. In a second pot, boil cinnamon sticks in 4 cups of water for 30 minutes.

2. Combine & Season: Strain both liquids through a sieve into a single pot, discarding ginger and cinnamon. Add dark brown sugar and simmer for 10 minutes until sugar dissolves completely.

3. Prep Persimmons: Remove stem/seeds from dried persimmons and cut into bite-sized pieces.

4. Chill: Let punch cool completely, then refrigerate until ice-cold.

5. Serve: Ladle cold punch into cups, drop pieces of dried persimmon into each cup to soften for 10 minutes, and top with pine nuts.

Cooking Tips

• Boil Ginger and Cinnamon Separately: Boiling ginger and cinnamon in separate pots preserves their distinct spicy and aromatic flavor profiles before blending.

Nutrition Facts

(Estimated per serving, 1 cup)

• Calories: ~160 kcal

• Total Fat: 0.8g

• Saturated Fat: 0.1g

• Cholesterol: 0mg

• Sodium: ~15mg

• Total Carbohydrates: 40g

• Dietary Fiber: 2.5g

• Sugars: 32g

• Protein: 1g