Sujeonggwa

Method

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1. Simmer the cinnamon bark in 1 litre of water, covered, for 40 minutes.

   Mark done Start 40 min timer

2. In a separate pan, simmer the ginger in the other litre for 25 minutes.

   Mark done Start 25 min timer

3. Strain both through a fine sieve and combine.

   Mark done

4. Add the sugar and salt and simmer 5 minutes until dissolved.

   Mark done

5. Cool completely, then refrigerate at least 4 hours. It is served properly cold.

   Mark done

6. Trim the tops from the persimmons and add them to the chilled punch for at least 2 hours to soften.

   Mark done

7. Serve in small bowls or glasses with a persimmon and a few pine nuts floated on top.

   Mark done

Chef’s Tips

• Two pans, not one. The separate extractions are the whole reason this tastes clean.
• Use bark, not ground cinnamon — ground cinnamon makes it cloudy and gritty.
• The persimmons are added cold. Simmered, they disintegrate.

Common Substitutions & Variations

• A quarter-teaspoon of ground ginger per tablespoon of fresh is the standard ratio if you are working from the spice rack rather than a fresh root.

Pairing Suggestions

• After a heavy Korean meal, which is when it is drunk
• Yakgwa or other Korean sweets
• Served at Lunar New Year

Storage & Reheating

Refrigerate up to 1 week and it improves for the first two days. Keep the persimmons in the liquid; they get better as they soak.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.