Sujeonggwa, Cinnamon and Ginger Punch
Sujeonggwa is the cinnamon and ginger punch served cold at the end of a Korean meal and through the winter holidays. The trick that keeps it clear and balanced is brewing the two spices apart: cinnamon clouds and ginger sharpens, and simmered in separate pots they can be combined to taste without muddying each other. Dried persimmon and sugar usually sweeten it, but whole dates steeped in the warm liquid do the same gentle job. Serve it as cold as you can, when the spice reads brightest, with a walnut floated on top in place of the traditional pine nuts.
Ingredients
- 3 sticks cassia cinnamon
- 3 oz Ginger, sliced thin
- 6 pieces Deglet noor dates, pitted
- 8 pieces Walnuts, halves, for garnish
Method
- Simmer the cinnamon in 4 cups (960 ml) water in one pot, and the ginger in 2 cups (480 ml) water in another, each at a low simmer for 25 minutes. Cinnamon clouds and ginger sharpens, and brewed together they fight, so brewing them apart keeps the punch clear and lets you balance the two.
- Strain both pots, discard the bark and ginger, and combine the two liquids. Only the infused water is wanted, since the spent solids turn bitter if left to steep on.
- Add the dates to the warm liquid and steep 15 minutes, then lift them out. Whole dates sweeten the punch gently as they steep, standing in for the sugar and honey it usually takes.
- Chill the punch thoroughly and serve it ice cold, floating a walnut half in each cup. Sujeonggwa is always served cold, when the spice reads at its sharpest.
Nutrition
Estimated per serving: 100 calories, 1 g protein, 2 g fiber, 10 mg sodium. Computed from USDA FoodData Central reference values for the main ingredients. This is an approximation, not a laboratory measurement. How these are computed.
Cost per serving is estimated from US national-average retail prices for cheap staple forms, using BLS dried-bean prices and USDA produce prices. Prices vary by store and season, so treat it as a guide, not a receipt. How this is computed.
