Sujeonggwa - Korean Cinnamon Punch

For those interested in Korean food and culture, SuJeongGwa or Korean Cinnamon Punch might sound familiar. The traditional dessert drink has been consumed and enjoyed for generations during the colder months and is particularly popular during the festive holidays including Day and Moon festivals, New Years and Chuseok, the latter of which might be better known as Korean Thanksgiving. The drink is said to help digestion, which is perhaps why it is often served after BBQs at Korean restaurants. Whether you’ve tried it before at a local restaurant and want to create the delicious concoction at home or you’re looking to experiment with some Korean tipples for the very first time, we’ve created a simple, easy-to-follow recipe and provided detailed instructions on the best method.

History

Sujeonggwa is typically served from late autumn to the end of winter, which is typically around the end of February. The origins of the drink can be traced all the way back to the Joseon Dynasty in the 18th-century, but records suggest the use of cinnamon and persimmons were much later additions several decades later in the 19th-century.

The Drink

You can drink this punch cold or hot, as per your preference, but if this is your first time trying it, why not give both a go? Upon following the method below, you will create a velvety liquid that is dark brown in colour, sweet and gives off a warming aroma regardless of whether you have opted for hot or cold thanks to the ginger and cinnamon stick. Once made, the sweet dessert beverage can be kept in the fridge for several days.

Ingredients

• 70g Cinnamon sticks, rinsed
• 100g ginger, peeled and finely sliced
• 2 ½ cups of sugar or brown sugar
• 22 cups of water

To Serve (Optional)

• Pine nuts
• Dried jujube
• Dried persimmon

Method

1. Place the ginger into a large pan and add half of the water, before closing the lid and boiling on a medium heat for approximately 40 minutes. Repeat this process with the cinnamon sticks, using the other half of the water to boil for 40 minutes.
2. Next, get a saucepan that is big enough to hold the contents of all of the now boiled water with ginger/cinnamon, and drain into the pan through a sieve. You can then discard the ginger and cinnamon sticks.
3. Add the 2 ½ cups of sugar into the saucepan and boil for a further 10 to 20 minutes on a high heat, or until the sugar has completely dissolved.
4. If you plan to enjoy the punch cold, set the concoction aside for a couple of hours before serving, but you can speed up this process by filling a sink with ice and cold water and allowing the full pan to sit in it.
5. If you will be enjoying the drink hot, then the punch is now ready to serve and can be transferred straight to the serving vessel.
6. Garnish with toppings of your choice and enjoy!

Whether you’re planning to serve with a small selection of family and friends or you’re hoping to impress an entire neighbourhood with your unique punch, we hope you enjoy making and serving your SuJeongGwa. Here at Orientalmart, we sell a range of Korean supermarket food, making it the perfect spot to get the ingredients for all of your oriental-based cooking endeavours! Are you going to give this a go? We’d love to see your efforts, so don’t forget to post your punch on social media and tag us via our social channels! For more inspiration on oriental cooking, check out our blog for more fantastic recipes and information on any number of Oriental-based delights, including recent blog, Guide to Korean Latte and Coffee Art.