How to make Korean traditional drink, Sujeonggwa (Korean cinnamon punch)!
Prep Time5 minutesmins
Cook Time1 hourhr
Total Time1 hourhr5 minutesmins
Course: Drinks
Cuisine: Korean
Servings: 20
Calories: 12kcal
Author: Sue | My Korean Kitchen
Ingredients
MAIN
70gcinnamon sticks(2.5 ounces), rinsed
100gfresh ginger(3.5 ounces), skinned and thinly sliced.
2 1/2cupsugar, (I used raw sugar, however, brown sugar is commonly used)
22cupwater
GARNISH
pine nuts, optional
dried jujube, optional
dried persimmon, optional
Instructions
Put the ginger into a large saucepan. Add 11 cups of water, close the lid, then boil it on medium heat for 40 mins. At the same time, put the cinnamon sticks into a separate large saucepan. Add 11 cups of water, close the lid, then boil it on medium heat for 40 mins.
After 40 mins, get ready another large saucepan (it should be large enough to hold the combined boiled water from step 1 and 2). Drain the boiled ginger and cinnamon sticks in turn through the sieve. (Discard the ginger and cinnamon sticks).
Add the sugar into the saucepan (from step 2) and boil it for 10 to 20 mins further on high heat (or until the sugar dissolves completely).
Cool down the punch for a couple of hours before you serve. (or you can express cool it in a sink by putting the plug in and filling it with cold water and lots of ice cubes and let the saucepan sit in it for a half an hour or so.)
When you think it’s cool enough, you can serve it and enjoy! (I garnished mine with pine nuts and dried Chinese dates. Unfortunately, I couldn’t find ANY dried persimmon here. If you are able to add the dried persimmon put them into the drink at least 1 hour before you drink it, so it softens and releases the fruity flavour into the drink.)