Sujeonggwa (Cinnamon and Ginger Punch)

A clear, deep amber elixir. The ginger's heat warms the throat while the cinnamon provides woody sweetness. Pine nuts float on top, adding a delicate touch of richness.

• Prep time: 15 min
• Cook time: 60 min
• Difficulty: Easy
• Calories: 256
• Protein: 1 g
• Carbs: 60 g
• Fat: 2 g

Ingredients

• 2 L Mineral water
• 40 g Cinnamon stick
• 150 g Brown sugar
• 10 g Pine nut ( whole )
• 50 g Fresh ginger ( peeled and thinly sliced )
• 4 piece Dried persimmon (Gotgam) ( stem removed )

Instructions

1. Ginger infusion

   In a first pot, pour 1 liter of mineral water and the sliced fresh ginger. Bring to a boil then simmer for 25 minutes. The liquid should turn pale yellow with a strong rhizome scent.

2. Cinnamon infusion

   In a second pot, pour the remaining liter of water with the cinnamon sticks. Boil and simmer for 25 minutes as well. The water should turn a dark reddish-brown hue.

3. Blending and sweetening

   Strain both liquids through a fine mesh sieve to remove the ginger and cinnamon. Mix them in a large pot, add the brown sugar, and boil for another 10 minutes. The syrup should be fluid but glossy.

4. Chilling and serving

   Allow to cool completely. Serve in bowls with a dried persimmon that will soften in the liquid and a few pine nuts that should float on top.

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Chef's tips

• Never boil ginger and cinnamon together; the flavors become muddled and lose clarity.
• Strain through a very fine mesh sieve or cheesecloth to achieve a perfectly transparent liquid without sediment.

Storage

Keeps for 7 days in the refrigerator in a sealed glass bottle. Flavors balance out after 24 hours of rest.