Sujeonggwa Recipe: 8-Step Guide To The Ultimate Korean Cinnamon Ginger Punch For K-Obsessed Fans

This winter season try the Korean Cinnamon Ginger Punch - Sujeonggwa. This drink is not only delicious but also packed with health benefits, especially ideal during colder months when you need a boost of warmth. 
  • Alice Mary
  • Editorial
  • Updated - 2024-11-25, 02:00 IST
Korean Cinnamon Ginger Punch

Have you ever tasted a warm, aromatic beverage that combines the spicy heat of ginger with the sweetness of cinnamon? If not, it's time to try Sujeonggwa, a traditional Korean cinnamon ginger punch. Known for its refreshing yet soothing qualities, Sujeonggwa is often served during special occasions, holidays, or after a hearty meal.

Sujeonggwa (Korean Cinnamon Ginger Punch)

Sujeonggwa is a traditional Korean cinnamon ginger punch made with a blend of cinnamon, and ginger, and sweetened with sugar. Sujeonggwa is traditionally served chilled, but it’s also perfectly enjoyable when served warm, especially in the colder months. Garnish it with a few pine nuts, which add a lovely crunch and a hint of nuttiness. This easy Sujeonggwa (Korean Cinnamon Ginger Punch) recipe is by Korean food blogger JinJoo (Youtube name: Kimchimari). Here’s a step-by-step guide to making traditional this Korean beverage at home:

How To Make Sujeonggwa (Korean Cinnamon Ginger Punch)

Sujeonggwa (Korean Cinnamon Ginger Punch)

1. Begin with peeling the ginger and slice it thinly. Rinse the cinnamon sticks in water.

2. Prepare two pots or kettles, each capable of holding 4 cups or more.

3. In one pot, add the sliced ginger and 4 cups of water. Bring to a boil, then cook for 20 minutes.

4. In the second pot, add the cinnamon sticks and 4 cups of water. Bring to a boil, then cook for 20 minutes. Strain both the ginger water and cinnamon water to remove any debris.

5. In a large pot or kettle, combine the ginger and cinnamon water. Add sugar and stir until dissolved.

6. Bring the mixture to a boil again and simmer for an additional 2-3 minutes. Remove from heat and allow it to cool at room temperature.

7. If serving with dried persimmons, soak them (including the stems) in the punch for at least 2 hours before serving. This will soften the persimmons. (Do not soak for too long).

8. Serve the punch warm or cold if you like and garnish it with a few pine nuts on top.


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Korean Cinnamon Ginger Punch - Sujeonggwa Recipe Card

Sujeonggwa: The refreshing Korean cinnamon ginger drink you need to try
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  • Total Time :30 min
  • Preparation Time : 5 min
  • Cooking Time : 25 min
  • Servings : 4
  • Cooking Level : Medium
  • Course: Beverages
  • Calories: 100
  • Cuisine: Others
  • Author: Alice Mary

Ingredients

  • 1/2 cup ginger (peeled and sliced thinly)
  • 4-5 cinnamon sticks
  • 3 tablespoon sugar
  • 1 tablespoon pine nuts
  • 4-5 dried persimmons
  • 5-6 cups water

Step

  • Step 1 :

    First, peel and thinly slice the ginger, then rinse the cinnamon sticks.

  • Step 2 :

    Boil 4 cups of water with ginger in one pot and 4 cups with cinnamon sticks in another for 20 minutes.

  • Step 3 :

    Strain both the ginger and cinnamon water to remove debris.

  • Step 4 :

    In a large pot, combine both waters and stir in sugar until dissolved.

  • Step 5 :

    Bring the mixture to a boil again and simmer for 2-3 minutes, then remove from heat.

  • Step 6 :

    Let it cool down at room temperature.

  • Step 7 :

    If using dried persimmons, soak them (with stems) in the punch for at least 2 hours to soften.

  • Step 8 :

    Serve it warm, garnished with pine nuts.