Recipes

Dessert punch with persimmon, cinnamon, and ginger

Sujeonggwa 수정과

Yield: 4 -5 servings

Ingredients:

Directions:

  1. Wash, peel, and slice ½ cup’s worth of ginger. Put it into a pot or kettle.
  2. Rinse 5 cinnamon sticks and put them into the pot.
  3. Add 7½ to 8 cups of water and boil for 20 minutes over high heat.
  4. Lower the heat to medium and boil for another 25 minutes. If it boils over, take off the lid.
  5. Add 1 cup of sugar. Stir and cool it down.
  6. Remove the stem of the dried persimmons and wash thoroughly.
  7. Strain cinnamon sticks and sliced ginger in a colander.
  8. Pour it into a glass jar or glass bowl and add the persimmons.
  9. Put the lid on and keep it in the refrigerator for at least 12 hours. It will keep in the fridge for more than 1 week.
  10. Serve cold with ice cubes. Use a ladle to give each person a small bowl of punch. Each serving should have one persimmon in it with a few pine nuts sprinkled on top.

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97 Comments:

  1. rifftiff AZ My profile page joined 4/14
    Posted April 4th, 2014 at 8:22 am | # |

    I am so excited that I found this recipe! This was one of my favorite things in Korea (though my boyfriend doesn’t like it), but it was hard to bring any back because they don’t have tea bags of it! Now that I found a recipe, I’ll be able to make it. Thank you!

  2. flyushkifly Seattle My profile page joined 9/13
    Posted September 19th, 2013 at 7:52 pm | # |

    Just made this – it’s steeping in the fridge. Can’t wait to drink it!

    I noticed the ginger slices still had plenty of flavor after straining. I don’t throw anything away that I’ve already paid for if it still tastes good. So I removed the cinnamon, weighed the ginger and put it back in the pot. Then added an equal amount of sugar, a splash of water, and brought to boil. Then simmered for 20 minutes stirring frequently. When the liquid was almost gone and the ginger was getting translucent, I spread it out with chopsticks on a cooling rack set over a piece of foil. Now I have candied, cinnamon-spiced ginger as well as a yummy drink. I consider this a total bonus!

    • Maangchi New York City My profile page joined 8/08
      Posted September 20th, 2013 at 1:21 pm | # |

      Thank you for sharing the great tip with us! You can boil the ginger many times until it tastes nothing! : ) I love your frugal way!

  3. Elawson1990 Kalamazoo, MI My profile page joined 4/12
    Posted April 16th, 2012 at 6:34 pm | # |

    I am doing this for my geography class. and have about 30 people to serve can i put the pinenuts to the side and give them some if they want them and cut the persimmons into bite size peices so at least everyone can try it.. Or will it ruin the purpose?

  4. pronjay UK My profile page joined 12/11
    Posted December 14th, 2011 at 2:20 pm | # |

    Why do you remove part of the pine nut? thanks

    • Nancy630 Ca My profile page joined 1/12
      Posted January 1st, 2012 at 4:24 pm | # |

      You actually dont remove any part of the pine nut, its the stem of the persimmon that you remove.

    • flyushkifly Seattle My profile page joined 9/13
      Posted September 19th, 2013 at 7:54 pm | # |

      I wonder about this, too. I see it all the time in Maangchi’s and other Korean cooks’ videos. Are the tips of pine nuts bitter, perhaps? I’m going to investigate…

      :)

  5. Bluesake New York My profile page joined 7/11
    Posted July 6th, 2011 at 11:38 pm | # |

    Made this today. I couldn’t find any persimmons so I used apples and it came out great!

  6. loveisblind My profile page joined 11/10
    Posted May 18th, 2011 at 5:35 pm | # |

    Hi, Maangchi! I love your site. I tried making this and I think I overbrewed the tea. It has that feeling when you boil tea for too long. I followed the instructions. I used a kettle with the lid and spout closed. Did you use a kettle that let out steam while boiling?

  7. Cheonyong Indonesia My profile page joined 4/11
    Posted April 21st, 2011 at 8:26 am | # |

    Mangchi, I really want to make this drink….
    But I cannot find dried persimmon here…
    all I got is fresh one…
    how shall I prepare the persimmon?
    thankss for the great recipe

  8. cice915 My profile page joined 5/10
    Posted August 17th, 2010 at 3:05 pm | # |

    hi maangchi : ) i made this drink and everyone in my house loved it!!! theres another drink that they serve when i go eat korean bbq i dont know what its called but its kinda milky water with some really soft rice at the bottom can u do a demo on how to make that thanks : )

  9. Reinier Rotterdam, The Netherlands My profile page I'm a fan! joined 2/09
    Posted August 11th, 2010 at 6:01 am | # |

    I really want to make this, but my asian store says that dried persimmons are not in season! Only during chinese new year.
    By the way, i had a hard time figuring out what persimmons are… Google told me they are also know as Sharon Fruit or Kaki.

  10. Brigitte Montreal,Canada My profile page I'm a fan! joined 1/10
    Posted March 13th, 2010 at 1:10 pm | # |

    Maangchi,how come you have to keep it in the fridge for 12 hours?

    • Maangchi New York City My profile page joined 8/08
      Posted March 13th, 2010 at 1:28 pm | # |

      It will take some time (8-12 hours) for the dried persimmons to be soaked. The dried persimmons will absorb the sujunggwa juice as time goes by and they will get softer. And also the flavor of dried persimmons will be incorporated with the juice as time passes.

  11. Seri
    Posted December 31st, 2009 at 1:18 am | # |

    Hi! I tried to make sunjunggwa today. I realised it tasted a little spicy because of the ginger.

    But how can I make it less spicy? And also, does the dried persimmon make a difference in the taste of the drink?

    Thanks. :D

    • Maangchi New York City My profile page joined 8/08
      Posted December 31st, 2009 at 1:39 pm | # |

      Add some water and sugar to dilute the strong flavored sujunggwa.
      Boil some water and cool it down before adding.
      Happy New Year! : )

      • Seri
        Posted December 31st, 2009 at 8:05 pm | # |

        Thanks! Happy New Year to you too! :D

  12. Audrey Tan
    Posted December 23rd, 2009 at 8:46 am | # |

    Hi Maangchi,

    Thank you for sharing your recipes…u are indeed very kind. My family love Korean food, especially all the different kinds of side dishes. Very thankful that u are able to show how they are prepared.

    I do have a question on Sujunggwa though. Its my mother’s favorite drink. How often and how much can one drink it? Will it be too heaty because of the the ginger? We live in Singapore where our weather is rather humid, except for around this time of the year where it’s rather cool.

    • Maangchi New York City My profile page joined 8/08
      Posted December 23rd, 2009 at 11:52 pm | # |

      Good question and simple answer!
      You can drink as much as you can! No problem!
      Keep your sujunggwa in the refrigerator and try to finish eating within a week.

  13. Sunshine
    Posted December 21st, 2009 at 12:49 am | # |

    Just curious, can we use ground cinnamon instead of the sticks? I got two bottles and I am trying to use them up.

    • Maangchi New York City My profile page joined 8/08
      Posted December 23rd, 2009 at 11:56 pm | # |

      You can try it out, but I’m afraid the sujunggwa made with the ground cinnamon powder might not be translucent.

  14. Toto94
    Posted December 16th, 2009 at 12:15 pm | # |

    Hello Maangchi and 안녕하세요^^
    First of all thanks for the recipe!
    Where I live in Germany I cannot find dried persimmons, only fresh ones. Can i use the fresh ones or should I drie them in the oven how Anonymus described?
    Thank you very much.

    • Maangchi New York City My profile page joined 8/08
      Posted December 17th, 2009 at 8:30 am | # |

      oh, no, no, no! : )
      Fresh persimmons are not used in Sujeonggwa. I don’t think it’s a good idea of using your oven to dry fresh persimmons. If you want to discuss how to dry fresh persimmons, please leave your topic here. http://www.maangchi.com/talk/forum/general-discussion

    • Kavanaru France My profile page joined 1/10
      Posted July 28th, 2010 at 12:13 pm | # |

      Toto, you can find the dried persimons either at asian markets, or (sometimes) at the turkish market… or at Galerias Horten (but VERY expensive!)… that’s where I used to buy them in Germany…

  15. Anna
    Posted December 3rd, 2009 at 12:51 am | # |

    안녕하세요 망치언니! My Korean roommate showed me this site and I love your easy-to-follow recipes! I’m Caucasian but I love Korean food and my boyfriend is Korean so I like to cook Korean food for us. I just made your 수정과 and it smells and tastes amazing; I think it’s better than the 수정과 I’ve had in restaurants. Thank you for sharing your great recipes! :) 고맙습니다!

  16. recipejohn
    Posted November 12th, 2009 at 1:13 am | # |

    I am sure this recipe is gonna be a treat for foodies, its looks really very delicious and i should make out time to try this recipe, thank you very much for sharing.

  17. Meaghan
    Posted October 23rd, 2009 at 11:43 am | # |

    Maangchi, I love your videos. I bought some dried and frozen persimmons at the Korean market a few days ago, so will try making it soon. I tasted sujunggwa on my first day in Korea, and have loved it since. Thank you for showing us how to make so many wonderful Korean recipes.
    I also enjoyed the Jindo Arirang song ^^

    • Maangchi New York City My profile page joined 8/08
      Posted October 24th, 2009 at 7:08 am | # |

      You got right ingredients! Your sujunggwa will turn out great!
      : ) oh, you like jindo arirang.

  18. Anonymous
    Posted August 28th, 2009 at 12:16 pm | # |

    Hi,

    I cannot find the dried persimmons near where I live, so I use either fresh or dried apricots as a substitute. The punch is not quite the same, but it’s a very tasty substitute.

    I’ve made it once with the Japanese persimmons that are sometimes available fresh in certain areas, and it was good. I dried the persimmons in the oven at 200 degrees F. for a couple of hours beforehand to concentrate the flavors.

    When we go to Daegu, we always visit a samgyetang house that the family of one of our friends owns. They always serve sujeonggwa at the end of the meal, with a few pine nuts in the serving saucer. It is truly delicious.

  19. Michael
    Posted July 25th, 2009 at 9:09 pm | # |

    Hi Maangchi!
    I was just curious about the persimmons. Do you know what the white stuff is that’s on the surface of the persimmons? Some of the ones at the Korean market have a white residue and some don’t. Does it matter if they are white or not? Thanks! :)

    • Maangchi New York City My profile page joined 8/08
      Posted July 26th, 2009 at 3:57 am | # |

      I found this on the internet for you.
      http://www.actahort.org/members/showpdf?booknrarnr=833_10

      • Cindy
        Posted July 29th, 2009 at 11:51 am | # |

        Hi Maangchi!
        HELP!
        There was an article in the Palm Beach Post under a column entitled “People’s Pharmacy” that has a recipe for this. Apparently, some people find that drinking a shot of this tea twice a day relieves gastro-intestinal reflux disease (GERD) or acid reflux. Even better than Nexium, my favorite and most expensive prescription for my problem. I would really like to try this recipe immediately as I don’t ever get true relief from all the medicines I’ve tried so far. Where can I get the dried Persimmons on-line or locally? I live in Boynton Beach, FL 33472.
        Hope you can help!
        Thanks,Cindy

  20. Ellen
    Posted July 18th, 2009 at 8:24 pm | # |

    Hi Maangchi,

    I just made sujunggwa for my parents, who are really pleased with it. Thank you so much for this recipe. I couldn’t have done it without you!

    Thanks,
    ES

  21. inung
    Posted June 24th, 2009 at 4:58 am | # |

    maangchi,
    i’ve tried sujunggwa recipe (in fact, we’ve got similar recipe in Indonesia but we put young & tender coconut, & brown sugar instead)
    unfortunately it didn’t turn good. before i put persimmons in the water, the water tasted great but after I put persimmons, why did it turn bitter, especially on the persimmon skin, & the persimmon lost its sweetness? could you tell me what was wrong?
    btw, i suggest you to try the indonesian version of sujunggwa with coconut, you can drink it while it’s warm, it’s good to relief sore throat and to warm up your body during winter or rainy season.

    • Maangchi New York City My profile page joined 8/08
      Posted June 24th, 2009 at 5:50 am | # |

      You must have used wrong persimmon. Did you use dried persimmons?
      Dried persimmon, that’s what you need for sujunggwa.

      If you used dried persimmons, they must be low quality. Check the taste of dried persimmon first before putting into the juice.

      The warm drink sounds good! Please post the recipe here:
      http://www.maangchi.com/talk/forum/reader-recipes

  22. cviravan
    Posted June 13th, 2009 at 5:01 am | # |

    Hi,
    Thank you for the recipe. I really look forward to try it soon, I have to get dry parsimon first. Last time I visit korean store, dry parsimon is not really look okay, but I got pine nut already.
    May I have you advice, I bought a box of pine nut, what else can I cook using pine nut. Because this parsimon punch use only little, I have pine nut left over a lot, please advice.
    Thanks ;)
    cviravan

    • Maangchi New York City My profile page joined 8/08
      Posted June 13th, 2009 at 7:06 am | # |

      You can make pine nut soup or porridge with pine nuts! The recipe will be posted later. Thank you!

    • emi-chan
      Posted January 8th, 2010 at 3:15 am | # |

      hey, cviravan!
      just another idea to use pine nuts for:
      toast them in a pan,
      add crushed garlic and oil,
      brown the garlic,
      then add dried cranberries and a little water or broth (to plump up the berries).
      once it evaporates, add a bitter green (like arugula, broccoli raab, or gai larn) and toss to mix until the greens are wilted and bright green.
      add black pepper and hot chili oil to taste.

      this is a great side dish, also great tossed with a chunky pasta and parmesan cheese. (although not korean, i hope maangchi doesn’t mind, lol)

  23. Heon Yi
    Posted June 7th, 2009 at 8:09 am | # |

    우연하게 알게 되었는데 너무 멋있으시네요,,,

  24. Hazel
    Posted May 21st, 2009 at 9:54 pm | # |

    Hi Maangchi!!
    I was wondering what the name of the kitchenware you boiled the ginger and cinnamon sticks in called, and could I find it at a Korean market?? I’ve been looking for something like that for a while now, and now that I reaaaally wanna try making Sujunggwa, I want to have one!!! I know I probably don’t need one to make Sujunggwa, but it’d be really nifty to have one of those, HAHA =D Thaaank you for sharing the recipe, and thank you for any replies!

  25. Gang Shik
    Posted April 23rd, 2009 at 10:50 am | # |

    This recipe looks great. I’ve tried another version of this that always turns out too gingery, and not nearly as cinnamony as I like it. I’ll have to give this one a shot!

    • Maangchi New York City My profile page joined 8/08
      Posted April 23rd, 2009 at 4:52 pm | # |

      I hope you like my recipe. Use less ginger if you don’t like the strong smell. Let me know the result later when you make it. Thank you!

  26. Maangchi New York City My profile page joined 8/08
    Posted March 23rd, 2009 at 8:02 am | # |

    cornan,
    Thank you! I’m proud of you!

  27. cornan
    Posted March 23rd, 2009 at 7:40 am | # |

    hello~ i’ve got two of recipe(파전and 수정과) from ur site , and it was really good information for me . i’m studying hospitality in australia, and those two of recipe goes with my assessment !!! thanx a lot !!
    and i’m proud of u have u r own korean food site in ENGLISH!!!

  28. Maangchi New York City My profile page joined 8/08
    Posted February 23rd, 2009 at 11:52 pm | # |

    Linda,
    You can keep it in the fridge for a week. You remind me of the delicious beverage! I should make it soon for myself! : )

  29. Linda
    Posted February 22nd, 2009 at 12:31 am | # |

    Hi Maangchi,
    I made the su jung gwa and was wondering how long it keeps in the fridge? Delicious by the way, great recipe!

  30. Maangchi New York City My profile page joined 8/08
    Posted February 20th, 2009 at 5:09 pm | # |

    Sara from NYC,
    That’s good news! Yep,making sujunggwa is very easy! sure bo-sam recipe will be posted someday. Bosam making is also easy. : )

  31. Sara from NYC
    Posted February 20th, 2009 at 4:19 pm | # |

    Hi Maangchi!

    My boyfriend’s favorite dessert is sujungwa and we finally made this last night! Thanks for the video-I was able to impress my boyfriend with my wonderful cooking skills-which I learned from your Youtube videos! I couldn’t believe how easy it was, and it was delicious!

    I can’t wait to get off work and have some more. We also really love Bo-Sam. Can you please make a video? I heard it’s so hard to make! =(

    Thank you Maangchi!

  32. Maangchi New York City My profile page joined 8/08
    Posted February 19th, 2009 at 10:18 pm | # |

    Amanda,
    Making sujunggwa is good choice for your class! Yes, I’m looking forward to your feedback. Good luck with making sujunggwa!

  33. Amanda
    Posted February 19th, 2009 at 5:34 pm | # |

    Thank you for posting the videos! I need to make a Korean dish for my class and the how-to video is perfect for me because I can’t cook. I’ll write back later to tell you how everyone in my class liked it. Thank you again for the video, now maybe people won’t be afraid to try it if they know I learned the correct way of making it.

  34. Briauna
    Posted January 28th, 2009 at 9:38 pm | # |

    Oh my goodness this video saved me!!! I was making this for my class because we are learning about Korea and i couldnt make it right!This video helped me so much! And my class absolutely loved it!!! Thankyou soo much! By the way, you are a very good cook! :)
    And it was very delicious :D

  35. Maangchi New York City My profile page joined 8/08
    Posted January 25th, 2009 at 8:45 pm | # |

    Chris,
    haha, good for you! You deserve to eat it all. : )

  36. Chris
    Posted January 25th, 2009 at 7:52 pm | # |

    I made this awhile ago but didn’t get around to posting until now.

    Here is a picture. The picture is not very good but it looked nice in the sunlight.
    http://i71.photobucket.com/albums/i140/chrisk32/Sujunggwa.jpg

    Unfortunately I was the only one that was around to drink this, and I had to finish it in 2 days. I enjoyed it though!

  37. Maangchi New York City My profile page joined 8/08
    Posted January 16th, 2009 at 12:26 pm | # |

    hai,
    It’s “jindo arirang”

    Linda,
    Yes, it’s very easy to make if you know this recipe.

  38. Linda
    Posted January 15th, 2009 at 7:51 pm | # |

    Hi! I stumbled upon your website looking for korean recipes and I’m SO GLAD there is a recipe and video on how to make this sujunggwa. I had this drink in NY Korean Town restaurant and fell in love with it! I couldn’t find the recipe for it online until now – you’re amazing! I will be reviewing all the other recipes you have on this site, great work :)

  39. hai
    Posted January 8th, 2009 at 2:11 pm | # |

    can you tell which is this bavkgroundmusic plzz

  40. Maangchi New York City My profile page joined 8/08
    Posted January 4th, 2009 at 11:31 am | # |

    orangge,
    Thank you for the update! Wonderful!

  41. orangge
    Posted January 3rd, 2009 at 8:58 am | # |

    Thanks for the recipe. I have made this beverage twice. First time with the dried persimmon and second time without it. Both also taste good!!

  42. Maangchi New York City My profile page joined 8/08
    Posted December 22nd, 2008 at 9:12 am | # |

    susan,
    wow, you are living in the same city where I’m living now! Thank you for your interest in my video recipes. sauce for 새우깐풍기? ok, I will include it in the list of my upcoming recipes.

  43. susan
    Posted December 22nd, 2008 at 1:48 am | # |

    hi Maangchi!

    I had heard about your videos before on Youtube, from foreigners in Korea who follow your recipes (!) but I didnt know you had a website also so visiting for the first time.

    I think it’s wonderful that you are teaching everyone from all over the world about Korean food, it’s not as well known as other ethnic cuisines but I found that once someone tries it, they get hooked!

    I’m Korean American living in NYC and I have been cooking for a long time since I was in middle school but there are still so many recipes that I never tried yet, I thought 수정과 would be much harder to make but you make everything look so easy, I will definitely try to make it!

    It’s pretty late here now but I was watching your videos and they made me so hungry!

    thanks so much for all your great recipes, I do have a request – if you get a chance, can you teach me how to make the sauce for 새우깐풍기? I tried it a few times but it always tastes different and not like how it is in the restaurants

    thank you!

  44. rachel
    Posted December 18th, 2008 at 4:46 pm | # |

    I am looking forward to trying this recipe. thank you very much. : )

  45. Maangchi New York City My profile page joined 8/08
    Posted November 4th, 2008 at 8:45 pm | # |

    Oh you are a really creative cook! Pomegranates goes with anything, I love it! And it’s a beautiful color. Next time if you find a real dried persimmon, try making authentic sujunggwa.

  46. Taln
    Posted November 4th, 2008 at 2:07 pm | # |

    I wanted to make this for a party the other night, but our local grocers only had the fresh persimmon and there was no time for drying them. So your recipe served as the inspiration to blend Korean and American fall fruits. I substituted pomegranites and pomegranite juice and added a few slices of ripe persimmon. With the ginger and cinnamon it was a delicious drink. My guests finished all of it, instead of the soju we usually have.

  47. Maangchi New York City My profile page joined 8/08
    Posted October 25th, 2008 at 8:16 pm | # |

    Liz,
    Yes, over medium heat, I guess.

    You are a very eager student! : )

  48. Liz
    Posted October 25th, 2008 at 8:06 pm | # |

    Do you recommend lowering the heat to medium or to low. In the text, you said medium but in the video, you said low. I’m sure it doesn’t matter but I’d like to get your exact instructions. Thanks!! =)

  49. Doug DuCap
    Posted September 12th, 2008 at 10:23 pm | # |

    This sounds truly wonderful! The fresh ginger must add some wonderful bite to this.

  50. Maangchi New York City My profile page joined 8/08
    Posted August 19th, 2008 at 8:02 pm | # |

    I can’t imagine using ginger crystals or ginger powder for this beverage.

  51. Anonymous
    Posted August 19th, 2008 at 6:41 pm | # |

    where I live, there’s no ginger root being sold for some reason. all they sell are ginger crystals and powdered ginger. could I use any one of those? I LOVE this drink!

  52. Maangchi New York City My profile page joined 8/08
    Posted July 22nd, 2008 at 8:21 am | # |

    Renee,
    You are such a good daughter! You are making Su jung gwa for your father who has a cold! I’m sure he will get better after eating it. : )

  53. Renee from Singapore
    Posted July 22nd, 2008 at 2:07 am | # |

    This is really good. I’m a Singaporean who loves Korean food and stuffs, haven’t try this drink before, but I’m gonna try making it today, especially for my Dad, he’s having a cold. Thanks for sharing, your site’s awesome, keep it up! =)

  54. Maangchi New York City My profile page joined 8/08
    Posted July 6th, 2008 at 8:01 pm | # |

    riki from Italy,
    Thank you very much! Sure I will think about making more desserts.

  55. riki
    Posted July 6th, 2008 at 2:16 pm | # |

    hi maangchi!
    you are an excellent chef!! I love your korean dishes. will you make other korean desserts? I’m really interested in them!
    bye from Italy!

  56. Anonymous
    Posted April 27th, 2008 at 9:53 pm | # |

    Yes, food, food and food. My small simple brain is all filled with food, my favourite!!!!

    ruth

  57. Maangchi New York City My profile page joined 8/08
    Posted April 27th, 2008 at 9:48 pm | # |

    Ruth,
    I’m looking forward to your happy news. Is it related food? lol,

  58. Anonymous
    Posted April 27th, 2008 at 9:39 pm | # |

    Thanks for your very prompt reply! The last comment under jja jjang myun was dated 9 Apr, it’s stucked there. Anyway, I’ll try again later, can’t wait to tell you my happy news!

    ruth

  59. Maangchi New York City My profile page joined 8/08
    Posted April 27th, 2008 at 9:08 pm | # |

    Hi,Ruth,
    Leaving comments sometimes doesn’t work. It always happens. It does not seem to have any problem now. You can leave your comment under jjajangmyun recipe.
    I can’t open several emails from my youtube audience today. When I try to open it, it never goes to inbox. I don’t know why. But maybe tomorrow I will try to open it again.

  60. Anonymous
    Posted April 27th, 2008 at 8:57 pm | # |

    Manngchi, I want to post a comment under jja jjiang myun but there was a problem. Can u please fix it so I can post there in response to my earlier myun comment. Thanks.

    ruth

  61. Maangchi New York City My profile page joined 8/08
    Posted April 27th, 2008 at 6:16 am | # |

    Dear,William,
    You can make your own dried persimmon. Peel the persimmon and dry it. To dry them, you have to choose hard persimmons instead of soft ones.

    Check out youtube by typing “making of dried persimmon”.

    http://www.youtube.com/watch?v=zSCatF5nAAo

    Good luck with making your own dried persimmon.

  62. William
    Posted April 26th, 2008 at 10:05 pm | # |

    First of all, you are an amazing cook ! I think it’s a really nice from you that you want to share your recipe ! Ok , so my problem is that the supermarket of my town only have persimmon ( not dried ). I was wondering if i could dry it myself, and if i could, can you tell my how. Thank you !

  63. Maangchi New York City My profile page joined 8/08
    Posted April 26th, 2008 at 9:18 pm | # |

    Lynn!
    You are already my big supporter.
    Thank you very much.

  64. Lynn S.
    Posted April 26th, 2008 at 2:43 pm | # |

    Maangchi, I just saw that you created a book and DVD. How awesome is that! :) I am definitely going to support you and buy your book. :)

  65. Maangchi New York City My profile page joined 8/08
    Posted April 25th, 2008 at 5:31 pm | # |

    Dear Koe,
    I know what it is. Dried anchovies side dish. Several people have contacted me to request the side dish. I already included it in the list of my future cooking videos. Thank you for your interest in my recipes!

  66. Koe
    Posted April 25th, 2008 at 9:15 am | # |

    Hi Maangchi
    Really wonderful of you to share all these cooking videos. When I can get hold of the correct ingredients, I will try them out. I wonder if you can show us in future how to make one of my favourite banchan, little dried fish side dish?
    Thanks :)

  67. Maangchi New York City My profile page joined 8/08
    Posted April 21st, 2008 at 5:52 am | # |

    Deborah,
    The rice beverage you had is
    “shik hye” in Korean. Your request is accepted! : )
    It is sold in cans at a korean gorcery store.
    “식혜” in korean.

  68. Deborah Toronto, ON My profile page I'm a fan! joined 4/09
    Posted April 20th, 2008 at 9:28 pm | # |

    that looks really good! and with the weather changing, i bet it’s going to be very popular!

    i was wondering about this drink i had while i was in my local korea town.. and i tried this wonderful sweet rice drink! i had it once and i liked it so much that i haven’t been able to find it again! :( i was wondering if you would be able to tell me the name and what i should be looking for in the super market.

    thanks! :)


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