Yield: 4 -5 servings
Ingredients
- 4-5 dried persimmons
- 5 cinnamon sticks
- ½ cup of ginger, sliced
- 1 cup of sugar
- pine nuts
- 7½ to 8 cups of water
Directions
- Wash, peel, and slice ½ cup’s worth of ginger. Put it into a pot or kettle.
- Rinse 5 cinnamon sticks and put them into the pot.
- Add 7½ to 8 cups of water and boil for 20 minutes over high heat.
- Lower the heat to medium and boil for another 25 minutes. If it boils over, take off the lid.
- Add 1 cup of sugar. Stir and cool it down.
- Remove the stem of the dried persimmons and wash thoroughly.
- Strain cinnamon sticks and sliced ginger in a colander.
- Pour it into a glass jar or glass bowl and add the persimmons.
- 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.
- 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.
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
Chris,
haha, good for you! You deserve to eat it all. : )
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!
hai,
It’s “jindo arirang”
Linda,
Yes, it’s very easy to make if you know this recipe.
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 :)
can you tell which is this bavkgroundmusic plzz
orangge,
Thank you for the update! Wonderful!
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!!
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.
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!
I am looking forward to trying this recipe. thank you very much. : )
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.
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.
Liz,
Yes, over medium heat, I guess.
You are a very eager student! : )
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!! =)
This sounds truly wonderful! The fresh ginger must add some wonderful bite to this.
I can’t imagine using ginger crystals or ginger powder for this beverage.
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!
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. : )
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! =)
riki from Italy,
Thank you very much! Sure I will think about making more desserts.
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!
Yes, food, food and food. My small simple brain is all filled with food, my favourite!!!!
ruth
Ruth,
I’m looking forward to your happy news. Is it related food? lol,
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
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.
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
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.
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 !
Lynn!
You are already my big supporter.
Thank you very much.
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. :)
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!
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 :)
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.
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! :)
if you want to know how to make it maangchi has a recipe for it