Korean · Drinks · SAMPLE RECIPE
Baesuk · pear & ginger punch
Tender Asian pear wedges gently poached in a honey-and-ginger infusion, with a little black pepper and pine nuts. A light Korean fruit punch served cool.
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A NOTE FROM THE KITCHEN
This is the pear punch form of baesuk.
Baesuk can also refer to a whole steamed pear preparation. Here, wedges of firm Asian pear are poached and served with their fragrant liquid. The peppercorns are for aroma; let guests know they are present, or remove them before serving.
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Baesuk · pear & ginger punch
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BEHIND THE DISH · Korean pear-punch traditions
Baesuk · pear & ginger punchBeyond the plate.
Pears, ginger, honey, and a few peppercorns create a lightly fragrant fruit punch.
ORIGINS & EVOLUTION
A pear drink with court associations.
Korea’s tourism organization describes baesuk as a drink with a royal-palace tradition. Pear, ginger, honey, black pepper, and pine nuts are its defining ingredients in that account. Pear wedges are gently cooked in the sweetened liquid.
CULTURAL CONTEXT
More than one preparation uses the name.
Baesuk can describe pear punch as well as a whole steamed pear preparation. The punch is served with both fruit and liquid, offering the sweetness of the pear alongside the warmth of ginger and pepper. Here it is presented chilled.
AT THE TABLE
Keep the pear intact.
Our recipe uses firm Asian pear wedges and a restrained amount of honey. The peppercorns are pressed into the fruit for infusion; they may be removed before serving. Pine nuts are scattered on at the end rather than cooked into the drink.
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