Discover Korean Food 56: Dr. Sook-Ja Yoon’s “Sujeonggwa, Cinnamon Punch with Dried Persimmons”

Sujeonggwa is a cinnamon punch made by soaking cinnamon and ginger in water. The soaking liquid is mixed with sugar and boiled, then garnished with dried persimmons and pine nuts. Sujeonggwa means ‘cookies in water.’ To enjoy the real sujeonggwa taste, drink it like as to drink sweet honey and cold ice.

[Ingredients & Quantity]
200 g ginger, 2 kg (10 cups) water
120 g un-spilt cinnamon, 2 kg (10 cups) water
150 g (1 cup) yellow sugar, 213 g (1⅓ cups) sugar
200 g (5 ea) dried persimmons, 50 g (10 ea) walnut
5 g pine nuts

[Preparation]
1. Skin the ginger (160 g) and cut it into 0.3 cm-thick. Wash un-spilt cinnamon, cut it into half if it is too long.
2. Remove stalks of dried persimmons, slit one side with knife and make it flat strip (185 g).
3. Soak the walnut in warm water for 5 min, skin (45 g). Put the walnut on the flat dried persimmons and roll it up, cut it into 1 cm-thick. (200 g, 20 pieces).
4. Remove tops of the pine nuts and wipe the nuts with dry cotton cloths.

[Recipe]
1. Put water and ginger in the pot, heat it up for 9 min. on high heat. When it boils, reduce the heat to medium, boil it for 1 hour, sieve through cotton cloths (1.3 kg).
2. Put water and cinnamon in the pot, heat it up for 9 min. on high heat. When it boils, reduce the heat to medium, boil it for 1 hour, sieve through cotton cloths (1.2 kg).
3. Pour ginger liquid and cinnamon liquid in the pot, add yellow sugar and regular sugar, heat it up for 12 min. on high heat. When it boils, reduce the heat to medium, boil it for another 10 min. Cool it down, and top with persimmons and pine nuts.

[Tips]
*Ginger and cinnamon may be boiled together, but separate boiling will save each taste and smell.
*Un-spilt dried persimmons may be topped, instead of chestnut wrapped in persimmons.

 

 

 

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