SuJeongGwa is a traditional Korean dessert drink made with cinnamon sticks, fresh ginger, and sweetened water. Often enjoyed chilled, this fragrant punch delivers a bold yet comforting flavor that makes it perfect for special occasions, festive holidays, or simply as a refreshing post-meal treat. I love how the warm spice aroma lingers even when served icy cold—it’s a unique blend of cozy and cooling all in one cup.
I enjoy making SuJeongGwa because it’s simple, steeped in tradition, and fills my kitchen with the most incredible aroma while it simmers. The combination of cinnamon and ginger not only tastes amazing but also feels restorative and soothing—especially after a hearty meal. Whether I’m preparing it for a crowd during Korean holidays or just keeping a batch in the fridge for myself, it never fails to impress. And I find it even more enjoyable when lightly frozen, with a slushy texture that’s irresistible on warmer days.
Ingredients
Main
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70 g cinnamon sticks (2.5 ounces), rinsed
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100 g fresh ginger (3.5 ounces), skinned and thinly sliced
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2 1/2 cups sugar (I use raw sugar, but brown sugar gives a richer color)
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22 cups water
Garnish (optional)
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Pine nuts
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Dried jujube (Korean dates)
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Dried persimmon
Directions
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Put the sliced ginger into a large saucepan with 11 cups of water. After closing the lid, boil it over medium heat for 40 minutes.
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In a separate large saucepan, add the rinsed cinnamon sticks with the other 11 cups of water, close the lid, and boil it for the same amount of time.
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Once both pots have finished boiling, prepare another large saucepan to combine the liquids. Strain both the ginger and cinnamon water into this pot, discarding the solids.
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Add sugar to the combined liquid and boil it for another 10 to 20 minutes on high heat, just until the sugar is fully dissolved.
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After turning off the heat, let the punch cool for a couple of hours before serving. Sometimes I use an ice bath in the sink to speed up the process.
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Once it’s chilled, serve it with pine nuts and dried jujube. When dried persimmon is available, soak it in the punch for at least an hour before serving to bring out its fruity flavor.
Servings and Timing
This recipe makes about 5.25 liters of punch, enough for 20 servings. It takes approximately 5 minutes of prep time and 1 hour of cook time, so the total time required is about 1 hour and 5 minutes. Allow extra time for cooling, especially if serving cold.
Variations
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Carbonated Version (Halmi): Mix the finished SuJeongGwa with chilled sparkling water just before serving for a fizzy twist.
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Instant Pot Method: This recipe can also be made using the slow cook mode in the Instant Pot for a more convenient hands-off approach.
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No Dried Persimmon?: I sometimes skip it or substitute with extra dried jujubes. While it changes the flavor slightly, the drink still turns out delicious.
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Spice It Up: Occasionally, I add a few cloves or a touch of black peppercorn for a more complex flavor profile.
Storage/Reheating
I store SuJeongGwa in bottles or airtight containers in the refrigerator, where it stays fresh for 3 to 4 days. For longer storage, I freeze it in small portions, and it keeps well for up to a month. I let it thaw in the fridge overnight before serving. If I want to enjoy it warm, I gently heat a portion on the stovetop without boiling it.
FAQs
How long does SuJeongGwa last in the fridge?
I find that it stays fresh for 3 to 4 days when kept in an airtight container in the refrigerator. For longer shelf life, I freeze it.
Can I boil the cinnamon and ginger together?
Although it’s possible, I prefer boiling them separately to preserve their distinct flavors. It really makes a difference in the final taste.
Can I use cinnamon powder instead of sticks?
I’ve never had great results with cinnamon powder. It can make the drink murky and harder to strain. I always stick with cinnamon sticks for the best clarity and flavor.
Can I make it with fresh persimmon instead of dried?
I’ve only ever used dried persimmons in this recipe. Fresh ones might not release the same intense flavor and could break down too much in the liquid.
Is SuJeongGwa served hot or cold?
I prefer it cold, especially with a bit of ice or lightly frozen for a slushy texture. But on colder days, it’s also lovely served warm.
SuJeongGwa is more than just a drink—it’s a taste of Korean tradition in a cup. I love how its rich, spiced aroma fills my kitchen and how each sip feels both refreshing and comforting. Whether I’m preparing it for a holiday feast or enjoying it on a quiet afternoon, this cinnamon punch never fails to bring a little warmth to my day. Give it a try and make it your own—I promise, it’s worth it.
