Ginger-Cinnamon Punch (Sujeonggwa)

Click on the drink’s name to hear the pronunciation: Sujeonggwa

Whenever this ice-cold, jewel-toned punch lands on the table as the after-dinner treat at my local Korean restaurant, I can never resist a second glass. My husband knows me too well and graciously hands over his, knowing how much I adore this dessert drink. With its warm tickle of cinnamon and the spicy zing of ginger, yet refreshingly crisp and chilled, it’s a delightful play of contrasts that’s completely addictive.

When my children would have overnight guests, they’d always ask for this dessert drink while chatting around the fire pit outside. It’s a cozy memory that makes this punch even more special to me. And the best part? It’s incredibly easy to whip up at home. Brew a big batch and keep it in the fridge, so you can indulge whenever you want—no need to sneak sips from your dinner companion’s glass!

This recipe is from adapted from Maangchi’s Big Book of Korean Cooking.

Robin Ward

Ginger-Cinnamon Punch (Sujeonggwa)

Ice-cold and jewel-toned, Korean Sujeonggwa, is a dessert punch that dazzles with its deep amber hue and delivers a perfect balance of sweet, warm cinnamon and zesty ginger, offering a refreshingly crisp and invigorating finish to any meal.

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Course: Dessert

Cuisine: Korean

Ingredients Equipment Method

Ingredients

  

• 4 inches ginger root, sliced (scant ⅓ cup, or 1 ounce)
• 9 or 10 cinnamon sticks (about 1 ounce)
• 8 cups water
• 1 cup sugar
• ¼ cup pine nuts (optional)
• dried persimmons, apricots, or dates (optional)
• pistachios (optional)

Equipment

• coffee filter, nut milk bag, or cheese cloth for straining

Method

 

1. Combine the ginger, cinnamon, and water in a large saucepan. Bring to a simmer over high heat, then reduce to medium-low and simmer gently until the tea turns a rich red, 30 to 40 minutes. Add the sugar and continue to simmer for another 5 minutes or so, stirring occasionally, until the sugar is fully dissolved. Strain the tea through a coffee filter or layers of cheesecloth to remove any residue. Refrigerate until very cold. Enjoy chilled, with a few pine nuts and a slice of dried persimmon, or a handful of dried apricots or dates, if desired. The tea will keep for up to a week in the refrigerator.

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