Sweets & Desserts · 8 of Crocks · Eight of Crocks

Sujeonggwa

Sujeonggwa (Cinnamon Ginger Punch) · 수정과

Difficulty: Easy
Time to plan: About 13 hr
Serves: 6잔 분량
Recipe: 5 steps
Listed places: 2

Food notes and context

This sujeonggwa boils cinnamon and ginger separately before combining them with dried persimmon and pine nuts. Separate infusions let you adjust their balance at the mixing stage.

Compared with sikhye’s rice grains, spices and persimmon take the foreground. The persimmon’s texture changes with soaking, so begin by adding the portion you intend to serve rather than leaving every piece in the whole batch.

Cook this version

Images are AI-generated illustrations, not records of a kitchen test. Follow the written ingredients and steps. Ingredients and substitutions guide

Prep: 15 min
Cook: 45 min
Wait: Cool + refrigerate at least 12 hr
Ready in: About 13 hr

The former 60-minute figure covered only heating and initial cooling. After adding persimmons, refrigerate for at least 12 hours.

Ingredients (6잔 분량)

Ingredient	Amount	Substitute abroad
Cinnamon sticks	50g	Any whole cinnamon
Fresh ginger	50g	Anywhere
Dark brown sugar	1 cup	Half honey, half sugar
Dried persimmons	6	Dried figs (different character)
Pine nuts	3 per glass	Can skip
Water	10 cups	Anywhere

Step by step

1.Simmer separately
Put cinnamon and ginger in separate pots with 5 cups of water each. Bring both to a boil together; once boiling, cook 20 minutes over high heat, then 25 minutes over medium heat.
2.Strain and combine
Strain both liquids through a fine sieve into one pot.
3.Sweeten and chill
Dissolve the sugar, boil once briefly, cool completely, and refrigerate.
4.Plump the persimmons
Stem the persimmons, add them to the fully cooled punch, cover, and refrigerate for at least 12 hours.
5.Float the pine nuts
Pour the chilled punch into glasses, add a persimmon, and float exactly three pine nuts.

Measurement, doneness and storage references

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Places to check when planning a meal

Candidates to investigate for this food. Maps use sourced location records; confirm the current menu, opening and booking directly. This list is not a tasting review or an award certification.

Yet Chatjip Teahouse

Insa-dong, Seoul

Exact current location is not verified here. Confirm the venue through its official information before planning a visit.

Kyung-in Museum Tearoom

Insa-dong, Seoul

Exact current location is not verified here. Confirm the venue through its official information before planning a visit.

The fictional face of this dish

Metal element · an angular, solid face

Sharp at the first sip, sweet in the memory. A face remembered as the feast's final cup, like sujeonggwa itself.

Upright: The ginger's heat and the cinnamon's bite are boiled and cooled into sweetness. Your spicy season is being simmered down right now. If the last taste is sweet, the feast counts as won.

Reversed: The feast is over and you alone cannot leave the table. Sujeonggwa is precious because it is the final cup, not an all-night pour. An afterglow is only an afterglow when brief. Set the glass down today.

The K-Roast take: Grandma's roast

Fictional food metaphors inspired by traditional face-reading, not measurements of your face or personality.

Those eyes look cool until one looks closer and finds warmth. That is sujeonggwa's face exactly: cinnamon and ginger, the two most hot-tempered roots on earth, simmered down into something sweet. You have been told your first impression runs cold, I am sure. But everyone who has actually known you learned the truth: that coolness is the lid that keeps the sweetness from escaping.

That smooth forehead carries the luck of good endings. What closes a feast decides how the feast is remembered, and the elders of Joseon chose this punch as their period mark. Yours is that period-mark fate: your gift for closing outweighs your gift for opening, and what you finish leaves no gossip behind. Do not envy the ones who fling doors open, child. The one who closes them keeps the memory.

Your smile lingers long: a face that returns to mind after parting. Look at the persimmon in the glass. A fruit almost thrown away for its astringency was dried into the very heart of sweetness, resting at the bottom of the cup. Your own astringent years have sunk to your bottom the same way, quietly supplying the sugar. Do not forget to scoop out that persimmon at the end. It is the wage of your hardship.

Sujeonggwa is the alchemy of simmering fierce things into sweetness. The hot, stinging stories inside you, boiled long enough, will become someone's comfort and closing sip. Your aftertaste is sweet: that much this grandmother guarantees.
Grandma's blessing

Table compatibility

A sip of sujeonggwa after crisp yugwa is the completed form of the Joseon tea table, while with pungent gat-kimchi, cinnamon's temper and mustard's temper refuse to yield an inch and the table gets loud.