Sujeonggwa is a delicious, dessert drink made with cinnamon sticks and ginger; and sweetened with brown sugar. Known as Korean cinnamon tea when served hot or Korean cinnamon punch when served cold, I especially love the cold version. Seasonal persimmon adds a nice fruity touch and the aroma that fills your home while you cook is absolutely wonderful. It's really quite easy to make with simple ingredients, too.
Sujeonggwa is enjoyed year round, but it is particularly popular during festive holidays in Korea such as New Year's Day and the Moon Festival. Because of the immune-boosting properties of this drink, it is especially enjoyed during chilly weather to help prevent catching cold. The spices give such a pleasant warming sensation despite the drink itself being chilled and refreshing.
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What is it?
Sujeonggwa (수정과) is a dark brown, traditional Korean dessert beverage. It is made from brewed cinnamon and ginger, sweetened with brown sugar, and served as either a chilled punch or a hot tea. In this popular, traditional variant (geonsisujeonggwa) it is served with soaked dried persimmon and garnished with pine nuts.
The earliest known sujeonggwa recipe dates back to 1849. And in the Goryeo era, Korean palace women would prepare a version of this drink on New Year's Day. However, these early versions of this drink did not include cinnamon as an ingredient, and now it is a staple.
In the late-autumn and winter seasons when persimmons are in season, sujeonggwa is served to visiting house guests. You will also find it served at restaurants at the end of a meal.
Both ginger and cinnamon have a naturally sweet-spicy flavour that gives a warming sensation, and properties that help prevent you from catching a cold, making this drink extra welcome in cold weather. They also serve as a digestive aid, making this sweet Korean cinnamon punch the perfect dessert after a hearty meal.
Ingredients
- Water
- Fresh ginger
- Cinnamon sticks - Try to get nice quality cinnamon sticks. Ceylon work well.
- Light brown sugar - You can reduce the amount of sugar used in this drink if you prefer, but you will need at least some to balance the flavour.
- Toasted pine nuts (optional) - Freshly toasted pine nuts are the traditional garnish for Korean cinnamon tea. They add a wonderful, nutty aroma, as well as some crunchy texture.
- Dried persimmon (optional) - Often used when serving this drink as a dessert, though not mandatory. Persimmons have a sweet and tangy flavour, described as something between a mango and a roasted sweet pepper. They are air dried to make dried persimmons (gotgam/곶감). Fresh persimmons are not used in sujeonggwa.
Note: Dried persimmons can be difficult to find or only seasonally available, depending on where you live. Korean markets often sell them during late fall and winter. You might find them in the frozen aisle. Definitely use them if you can. But don't fret - this recipe is delicious with or without them. Traditionally whole dried persimmons are used, though I like to use sliced for aesthetics and ease of eating. If using whole, remove the stem and flatten with your hand before soaking.
See the recipe card below for quantities.
Instructions
In sujeonggwa, the cinnamon and ginger are always boiled separately at first so that they don't diminish each other's flavour or aroma.
Place the cinnamon sticks into a medium pot. Pour in 4 cups (950 ml) of water and cover it with a lid. Bring it to a boil over medium heat, then set a timer and allow it to continue to boil for 40 minutes.
At the same time, place the peeled and sliced ginger into another medium pot. Add in 4 cups (950 ml) of water and boil it, covered, for 40 minutes as well.
After the time is up, strain both pots into the large pot, removing and disposing of any solids or debris.
Add brown sugar into the large pot and stir it in. Boil covered over medium heat for another 10 minutes.
Remove the pot from the heat and allow it to cool. Once it has cooled enough, transfer the punch to a pitcher and continue to cool it covered in the refrigerator overnight, or until it is cold.
Dried persimmon is added to the punch after it has fully cooled; and about two hours before being served. This is just long enough for the dried persimmon to really release its flavours into the punch. Any longer and the clear punch will become murky and dark as the fruit begins to disintegrate.
Serving
There are three ways to enjoy sujeonggwa. My favourite is the cold punch or the slush version.
Korean cinnamon punch: Served with no ice cubes, but as cold as possible. Serve the Korean cinnamon punch with a soaked persimmon; and sprinkle the top with some toasted pine nuts to add a wonderful, nutty fragrance. Serve with a spoon to eat the persimmon with.
Korean cinnamon slush: Some people like to lightly freeze part of the punch (for about 2-3 hours; only until the ice is still mashable with a fork) then mix that in with the rest of the chilled punch to make it extra cold.
Korean cinnamon tea: Served hot. Some people like to add honey or lemon for extra flavour and health benefits.
Equipment
To make sujeonggwa, you will need the following:
- Two medium pots with lids
- Large pot with a lid
- Sieve
- Pitcher
Tip: Because of the long boil time, if your pots have vented lids too much of the precious liquid can be lost through evaporation. You can stem this problem by taking a sheet of paper towel folded into a small square, soak it in cold water, and place it on top of the lids' vent holes. You may need to re-soak them as they dry out part way through the cook time, but be careful as they will be very hot.
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Storage
Before storing leftover sujeonggwa, remove any pieces of persimmon that may still be soaking or any other garnish. Store the Korean cinnamon tea in an airtight container in the refrigerator for up to a week. Stir well before serving to blend in any settled cinnamon and ginger.
Health Benefits
Sujeonggwa is packed full of ingredients with great health benefits! The most well known benefits of this drink are cold-prevention and digestive aid, but here are some others:
Cinnamon is loaded with antioxidants and has anti-inflammatory and anti-microbial properties. It is also known for reducing the risk of heart disease, lowering blood glucose levels, and other wonderful health benefits.
Ginger fights germs and bacteria, lowers blood sugar and cholesterol, relieves nausea and indigestion, and acts as a natural pain relief, among other health benefits.
Toasted pine nuts, the optional but delicious garnish for sujeonggwa, are rich in antioxidants as well. They can help protect from heart disease and cognitive decline.
Tips for Success
- Even though it will cause you to have to wash an extra pot, make sure to boil the cinnamon and ginger separately. Otherwise, their flavours and medical properties of your sujeonggwa can become diluted.
- Adjust the amount of brown sugar you use to the level of sweetness that you enjoy. You will need to use at least some to balance the flavour of this drink, so I don't recommend omitting it completely.
FAQ
It is pronounced, 'soo-juhng-gwah'.
Sujeonggwa is sweet from brown sugar and spicy from cinnamon and ginger. The spice gives a warming sensation in the throat, even when served cold. Adding dried persimmon will add a fruity flavour; adding toasted pine nuts will add a nutty aroma and crunchy texture.
📖 Recipe
Korean Cinnamon Tea (Sujeonggwa)
- Prep Time: 5 minutes
- Cook Time: 50 minutes
- Total Time: 55 minutes
- Yield: 8 servings 1x
- Category: Drinks
- Cuisine: Korean
Description
Sujeonggwa, Korean cinnamon tea, is a delicious, dessert drink made with cinnamon and ginger that is perfect for serving in chilly weather.
Ingredients
8 cups (1.89L) water
40 g fresh ginger, peeled and sliced
25 g cinnamon sticks
1 cup (200g) light brown sugar
dried persimmon (optional) *
toasted pine nuts (optional)
Instructions
Place the cinnamon sticks into a medium pot. Pour in 4 cups (950 ml) of water and cover it with a lid. Bring it to a boil over medium heat, then set a timer and allow it to continue to boil for 40 minutes.
At the same time, place the peeled and sliced ginger into another medium pot. Add in 4 cups (950 ml) of water and boil it, covered, for 40 minutes as well.
After the time is up, strain both pots into the large pot, removing and disposing of any solids or debris.
Add brown sugar into the large pot and stir it in. Boil covered over medium heat for another 10 minutes.
Remove the pot from the heat and allow it to cool. Once it has cooled enough, transfer the punch to a pitcher and continue to cool it covered in the refrigerator overnight, or until it is cold.
Dried persimmon is added to the punch after it has fully cooled; and about two hours before being served. This is just long enough for the dried persimmon to really release its flavours into the punch. Any longer and the clear punch will become murky and dark as the fruit begins to disintegrate.
Sujeonggwa is served with no ice cubes, but as cold as possible.
Note: Some people like to lightly freeze part of the punch (only until the ice is still mashable with a fork) then mix that in with the rest of the chilled punch to make it extra cold.
Serve the Korean cinnamon tea with a soaked persimmon; and sprinkle the top with some toasted pine nuts to add a wonderful, nutty fragrance.
Notes
Dried persimmons can be difficult to find or only seasonally available, depending on where you live. Korean markets often sell them during late fall and winter. You might find them in the frozen aisle. Definitely use them if you can. But don't fret - this recipe is delicious with or without them. Traditionally whole dried persimmons are used, though I like the sliced ones for aesthetics and ease of eating. If using whole, remove the stem and flatten with your hand before soaking.
Nutrition
- Serving Size:
- Calories: 100
- Sugar: 24.3 g
- Sodium: 17.2 mg
- Fat: 0 g
- Carbohydrates: 25.6 g
- Protein: 0.1 g
- Cholesterol: 0 mg
Keywords: sujeonggwa
Faylenne says
I like trying new and unique recipes and am glad I made this punch. Conclusion: This punch is uniquely wonderful.
Asha says
Thanks Faylenne
Rena says
Love this drink.And it is healthy too.
Asha says
Thank you 🙂
Pam says
I live in a small town and couldn't get the pine nuts but punch tastes amazing.
Asha says
Thank you 🙂 They do add a nice aromatic touch, but totally not necessary.
Irma says
Unique and pleasing flavour. I use ginger a lot and that is what caught my attention as it's really good for you.
Asha says
Thank you
Sandi says
Love the punch. Could not find the dried persimmon but you were right - it's good.
Asha says
Thanks Sandi 🙂
Terri says
Delicious and great for this time of year.
Asha says
Thank you 🙂
Debra says
Sounded unique. I wasn't sure how it would turn out for me but I love it. Even my husband and boys asked for more and they are pretty fussy.
Asha says
Thanks Debra, I'm glad that everyone enjoyed it 🙂
Toni says
This is really healthy and good tasting. I will be making this punch often. Thanks.
Asha says
Thanks for the review! 🙂
Tammy says
Definitely as healthy as it is delicious. This will be another regular on my drink list.
Asha says
Thanks, happy you enjoyed it!
Brad says
I made this cinnamon ginger punch on the weekend. Loved how it tastes and the fact it seems to be somewhat healthy compared to some punches.
Asha says
Thank you, glad you liked it.
Oma says
I enjoyed this drink. A nice change from the norm. Will make again.
Asha says
Thank you!
Emi says
I wanted a cold drink but something also healthy. This punch was exactly what I was looking for. Thank you!!
Asha says
Glad you like it. Thanks for the review 🙂
Evelyn says
Good drink. Will keep on my list.
Asha says
Thank you