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.

Leave your rating:

So far this is rated 5/5 from 138 votes

Be the first to rate this.

102 Comments:

  1. ahw Los Angeles joined 10/16 & has 11 comments

    Thank you so much for this recipe. I first tasted sujeonggwa at a Korean restaurant years ago, and I loved it, but I never thought I would be able to make it. Now I make it every time I have a sore throat- it really works! Thanks a lot Maangchi!

  2. TaeguChadd New Jersey joined 2/11 & has 6 comments

    Yummy! This is DELICIOUS!! It was 85 degrees today and when I got home from, it was SO refreshing and tasty!!


    See full size image

  3. rifftiff AZ joined 4/14 & has 3 comments

    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!

  4. flyushkifly Seattle joined 9/13 & has 2 comments

    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!

  5. Elawson1990 Kalamazoo, MI joined 4/12 & has 1 comment

    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?

  6. pronjay UK joined 12/11 & has 1 comment

    Why do you remove part of the pine nut? thanks

  7. Bluesake New York joined 7/11 & has 1 comment

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

  8. loveisblind joined 11/10 & has 3 comments

    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?

  9. Cheonyong Indonesia joined 4/11 & has 28 comments

    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

  10. cice915 joined 5/10 & has 1 comment

    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 : )

  11. Reinier Rotterdam, The Netherlands joined 2/09 & has 101 comments

    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.

  12. Brigitte Montreal,Canada joined 1/10 & has 29 comments

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

  13. 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

  14. 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.

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

  16. 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.

  17. 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!

  18. recipejohn& has 1 comment

    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.

  19. 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 ^^

  20. 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.

  21. Michael& has 5 comments

    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! :)

  22. 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

  23. 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.

  24. cviravan& has 7 comments

    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 joined 8/08 & has 12,045 comments

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

    • emi-chan& has 2 comments

      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)

  25. Heon Yi& has 1 comment

    우연하게 알게 되었는데 너무 멋있으시네요,,,

  26. 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!

  27. Gang Shik& has 1 comment

    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!

  28. Maangchi New York City joined 8/08 & has 12,045 comments

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

  29. 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!!!

  30. Maangchi New York City joined 8/08 & has 12,045 comments

    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! : )

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

  32. Maangchi New York City joined 8/08 & has 12,045 comments

    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. : )

  33. Sara from NYC& has 2 comments

    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!

  34. Maangchi New York City joined 8/08 & has 12,045 comments

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

  35. 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.

More comments to read! Jump to page: 1 2 3

Leave a Reply

You must create a profile and be logged in to post a comment.