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Sujeonggwa is one of the many unique dishes in South Korea – it’s a ginger cinnamon tea that is served cold and is often taken as a dessert. This tea or punch is popular for festivities, such as New Year, but you’ll also find it on the menu at many Korean restaurants as a dessert since it aids digestion.
Ingredients Of Sujeonggwa
30 gms fresh ginger (giving around 1/4 cup/ 27g thin strips once peeled)
2 Cinnamon sticks
900 ml of water
90 gms sugar
2 Dried persimmon (if available
12 Pine nuts (to serve)
How to Make Sujeonggwa
1. Peel the ginger and cut into thin strips. Place the ginger and cinnamon sticks in a pot with the water and bring to a boil.
2. Once boiling, cover and reduce the heat to a simmer. Continue to simmer for around 40 minutes. The cooking liquid will become a deep red-orange color.
3. Strain the ginger and cinnamon from the tea and add the sugar. Stir it in so that it fully dissolves. Add the dried persimmon, allow it to cool to just slightly warm before refrigerating overnight.
4. Serve cold, ideally in small bowls, with some of the soaked persimmons in each bowl (either leave one whole or, cut up which is easier to eat). Top with a couple of pine nuts.
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