Sujeonggwa
Dried persimmons, cinnamon, and ginger in a cold punch — documented in Joseon dynasty royal court menus (1392–1897), pine nut the traditional garnish at Seollal.
- 3 wholecinnamon stick(Korean cinnamon preferred)
- 2 ozfresh ginger(sliced)
- 6 cupswater
- ¾ cupbrown sugar(to taste)
- 1 tbsppine nuts(for garnish)
- 1Simmer cinnamon sticks in water for 1 hour.
- 2In separate pot, simmer ginger in 2 cups water for 30 minutes.
- 3Strain both and combine liquids.
- 4Add brown sugar and stir until dissolved.
- 5Refrigerate until very cold.
- 6Serve in small cups with floating pine nuts.
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Sujeonggwa is a traditional Korean spiced punch made from dried persimmons and cinnamon, simmered with ginger to create a warming, fragrant beverage served after holiday meals and during winter festivals. The drink has been documented in Korean cuisine since the Joseon dynasty, where it appeared in royal court menus and food preparation guides. Dried persimmons — gotgam — contribute a concentrated, honey-like sweetness and chewy texture, while cinnamon and ginger provide warming spice that made the punch valued as a digestif in Korean medical tradition. The drink is particularly associated with Seollal (Korean Lunar New Year) and Chuseok (Korean Thanksgiving), when families gather and traditional foods mark the occasion. A single pine nut typically floats on each serving as a traditional garnish, adding a subtle resinous note.
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