Sujeonggwa
A traditional Korean punch made by simmering cinnamon and ginger separately, then blending the two brews and sweetening with sugar. Serve it well chilled with pine nuts or dried persimmon floating on top.
Ingredients
Ingredients
- Cinnamon (bark)100g
- Ginger100g
- Water22 cups (12 for cinnamon + 10 for ginger)
- Sugar2⅓ cups
- Pine nuts (garnish)A little
Directions
- 1
Rinse the cinnamon bark well and set it aside.
- 2
Put the rinsed cinnamon and 12 cups of water in a pot, cover, and bring to a boil over high heat. Once boiling, lower to a gentle simmer and steep for 40 minutes.
- 3
Strain the cinnamon brew through a cloth to make it clear.
- 4
While the cinnamon simmers, peel and trim the ginger, then slice it thinly with a knife.
- 5
In a separate pot, add the sliced ginger and 10 cups of water, cover, and bring to a boil over high heat. Once boiling, lower to a gentle simmer for 40 minutes. (Boiling the cinnamon and ginger separately gives each its full aroma.)
- 6
Strain the ginger brew through a cloth as well to keep it clear.
- 7
Combine the strained cinnamon and ginger liquids in one pot, add 2⅓ cups of sugar, and boil for 1 minute over high heat. Chill well, then serve with pine nuts or dried persimmon floating on top.
Tips
For measuring, 1 tablespoon equals a rounded soup spoon and 1 cup equals one paper cup. Mixing brown and white sugar half and half gives a nicer color. Adjust the sweetness to taste.