Sujeonggwa (Cinnamon and Ginger Punch)
Ingredients
- 2 LMineral water
- 40 gCinnamon stick
- 150 gBrown sugar
- 10 gPine nut (whole)
- 50 gFresh ginger (peeled and thinly sliced)
- 4 pcDried persimmon (Gotgam) (stem removed)
Method
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.
- 1
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
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
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
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.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
Keeps for 7 days in the refrigerator in a sealed glass bottle. Flavors balance out after 24 hours of rest.
