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Korean Cinnamon Punch (SuJeongGwa)

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SuJeongGwa (Korean Cinnamon Punch) is a traditional Korean dessert drink made with cinnamon sticks, fresh ginger, and sweetened water. This aromatic punch is typically enjoyed chilled, offering a balance of warming spice and refreshing sweetness. The combination of ginger and cinnamon creates a soothing, fragrant drink that’s perfect for holidays, special occasions, or simply as a post-meal refreshment.

  • Author: Sophia
  • Prep Time: 5 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 5 minutes (plus cooling time)
  • Yield: 5.25 liters (about 20 servings)
  • Category: Drink, Dessert
  • Method: Boiled and steeped
  • Cuisine: Korean
  • Diet: Vegan

Ingredients

  • 70 g (2.5 oz) cinnamon sticks, rinsed
  • 100 g (3.5 oz) fresh ginger, skinned and thinly sliced
  • 2½ cups sugar (raw or brown sugar preferred)
  • 22 cups water
  • Optional Garnishes: Pine nuts, dried jujube (Korean dates), dried persimmon

Instructions

  1. Boil the Ginger: Place sliced ginger and 11 cups of water in a large pot. Cover and boil over medium heat for 40 minutes.
  2. Boil the Cinnamon: In a separate pot, add the rinsed cinnamon sticks and 11 cups of water. Cover and boil over medium heat for 40 minutes.
  3. Combine and Strain: Once both pots have finished boiling, strain the ginger and cinnamon liquids into a new large pot. Discard the solids.
  4. Sweeten: Add the sugar to the combined liquid. Bring to a boil for another 10–20 minutes, or until the sugar dissolves completely.
  5. Cool: Turn off the heat and let the punch cool completely, about 2 hours. You can use an ice bath to speed up cooling.
  6. Serve: Once chilled, pour into cups or bowls. Garnish with pine nuts, dried jujubes, or soaked dried persimmons before serving.

Notes

  • For a carbonated version, mix the chilled punch with sparkling water before serving.
  • Boil the ginger and cinnamon separately for cleaner, more distinct flavors.
  • Dried persimmons add extra depth, but the drink is still delicious without them.
  • Serve chilled or slightly frozen for a slushy texture, or warm it gently on cold days.

Nutrition

Find it online: https://savorymomskitchen.com/korean-cinnamon-punch-sujeonggwa/