Sujeonggwa: Easy Korean Cinnamon Punch Recipe (Perfect After Dinner Drink)

Have you ever finished a delicious Korean meal and felt like you needed something a light and refreshing to end the night? Enter Sujeonggwa, a traditional Korean cinnamon punch that’s as comforting as it is flavorful. This fragrant beverage goes beyond just a simple after-dinner drink; it’s a cultural touchstone, a digestive aid, and a delightful way to experience the unique taste of Korea.

Sujeonggwa boasts a rich history, with its origins dating back to the Goryeo Dynasty (918-1392). Back then, it was a special treat enjoyed by palace women during New Year’s celebrations, though it lacked the now-iconic cinnamon flavor. Today, Sujeonggwa is a staple in Korean restaurants, offering a warm or cool end to a meal.

But what exactly is Sujeonggwa? At its core, it’s a cinnamon and ginger-infused drink sweetened with sugar and finished with dried persimmons.

The result? A deeply satisfying concoction that’s both warming and invigorating. The cinnamon lends a sweet, spicy warmth, while the ginger adds a touch of peppery zing. Don’t be fooled by the initial simplicity, though. Sujeonggwa is the perfect balance of flavors, with the sweetness balancing the spice and the subtle fruitiness of the dried persimmons adding a touch of spicy complexity.

Speaking of persimmons, these aren’t just for show! Traditionally served whole or sliced as a garnish, these dried fruits play a crucial role. While their flavor might seem mild at first sip, they act as a secret weapon, helping to temper the intensity of the cinnamon and ginger. So don’t skip what seems like just a garnish, remember – those little persimmon slices are there for a reason!

Now, you might be wondering, is Sujeonggwa difficult to make? Absolutely not! This recipe is surprisingly easy, requiring just a handful of ingredients and minimal effort.

Ingredients.

Spices.

Korintje Cinnamon Sticks.

Part of the cassia family, Korintje cinnamon is sweet and mellow without the nip found in other cinnamons. We love using Korintje cinnamon sticks in mulled drinks or teas making them perfect for this sweet Korean tea recipe.

Looking for more unique Cinnamon Recipes? 

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Dried Ginger Powder.

The peppery flavors of ginger with notes of lemon adds a warmth to this Korean cinnamon tea. If using Dried Ginger Powder be sure to use just 1 teaspoon as more will make this drink bitter.

SpiceTopia offers over 100 unique spices from around the world!

Additional Ingredients.

Sugar.

This recipe does call for a lot of sugar. We tried cutting back on the sugar, and it didn’t work out. The sugar really does balance out the cinnamon and ginger flavors.

Dried Persimmons.

You’ll often find whole dried persimmons, but slices will work as well. And keep in mind that dried persimmons may be bright orange like our pictures or they may be much more muted and brown. The muted ones have been dried naturally without any additives. Both will work in this recipe. 

Pine Nuts. Pine nuts are an optional garnish for this dish.

Technique or How To Make Sujeonggwa

Here’s the step-by-step guide:

1. Bring on the Spice: In a medium pot, combine the cinnamon sticks, dried ginger (or fresh ginger), and water. Bring the mixture to a boil, then reduce heat and simmer for a full hour. 
2. Sweet Surrender: Remove the pot from the heat and carefully remove the cinnamon sticks. Now comes the sweet part! Add the sugar to the pot and stir until it dissolves completely. You can use low heat if needed to help the sugar dissolve.
3. Chill Out: Pour the fragrant concoction into a pitcher or container that fits comfortably in your fridge. Here’s where the magic happens – add those beautiful dried persimmon slices! Let the Sujeonggwa chill for several hours, or ideally overnight, to allow the flavors to fully mature.

Time to Serve: When you’re ready to serve, warm the punch or serve col. Either way, serve in 2 ounce portions. Just a little bit of this spicy drink goes a long way. Garnish each serving with a slice of persimmon, and enjoy this taste of Korean tradition!

Tips & Tricks:

• Sugar Substitute: While we wouldn’t recommend drastically reducing the sugar content, you can experiment with alternative sweeteners like honey or maple syrup for a slightly different flavor profile. Just remember, the sugar plays a key role in balancing the strong flavors, so adjust with caution.
• Hot or Cold? Sujeonggwa can be served cold as a refreshing after-dinner drink. However, on a chilly day, you can also enjoy it warm for a comforting pick-me-up.
• No Korintje Cinnamon? While Korintje cinnamon is known for its smooth and slightly floral notes, you can also use Ceylon Cinnamon Sticks. Just be aware that the cinnamon flavor will be slightly sharper.

So there you have it! Sujeonggwa: a simple yet deeply satisfying recipe that’s sure to transport you to the heart of Korea. 

With its warm spices, subtle sweetness, and refreshing finish, this delightful drink is a perfect way to end a meal or simply enjoy a taste of something new. So grab your ingredients, simmer up a pot of Sujeonggwa, and experience the unique flavors of Korea for yourself!

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