Korean · Drinks · SAMPLE RECIPE
Sujeonggwa · cinnamon & persimmon punch
A fragrant, chilled Korean punch made with ginger, cinnamon, and dried persimmons. A few pine nuts float on its clear amber surface.
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A NOTE FROM THE KITCHEN
Let the persimmons soften overnight in the cold punch.
Choose whole dried persimmons, ideally the Korean style called gotgam, rather than crisp dried fruit chips. Cinnamon strength varies by variety and brand, so taste the infusion before sweetening. This is a gently sweet home version served chilled without ice.
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Sujeonggwa · cinnamon & persimmon punch
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BEHIND THE DISH · Korean dessert-drink traditions
Sujeonggwa · cinnamon & persimmon punchBeyond the plate.
Cinnamon and ginger form an amber infusion for softened dried persimmons.
ORIGINS & EVOLUTION
A punch with spice and dried fruit.
Sujeonggwa brings together cinnamon, ginger, sugar, and dried persimmons. The fruit is added after the spiced liquid has cooled, then left to soften. Pine nuts are a familiar small garnish on the surface.
CULTURAL CONTEXT
A drink that also offers a bite of fruit.
Served cold in a cup or small bowl, sujeonggwa combines a fragrant liquid with tender persimmon to eat alongside it. Its sweetness and spice strength vary between preparations. Dried fruit gives it a different character from a fresh-fruit cooler.
AT THE TABLE
Plan for the overnight chill.
Our version uses a gentle simmer, a measured cooling stage, and an overnight refrigerated soak. We halve the dried persimmons and remove any seeds, then serve the punch without ice so its flavor stays undiluted.
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