(makes 4 -5 servings)
Ingredients:
4-5 dried persimmons, 5-6 cinnamon sticks, ginger (half cup sliced), 1 cup of sugar, a few pine nuts, and 7 cups of water.
- Peel the ginger skin, wash it, and slice it to make half cup.
- Place the ½ cup of sliced ginger into a pot or kettle.
- Rinse 5-6 cinnamon sticks and put them into the pot.
- Add 7 to 7½ cups of water and boil for 20 minutes over high heat.
- Lower the heat to medium and boil it for another 25 minutes. If it boils over, take off the lid.
- Add 1 cup of sugar. Stir it and cool it down.
- Remove the stem of each persimmon and wash them.
- Remove the cinnamon sticks and sliced ginger from the tea using a colander.
- Pour it into a glass jar or glass bowl and add the cleaned dried persimmons.
- Cover the lid and keep it in the refrigerator for at least 12 hours. It will keep for a couple of days.
- 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.
Maangchi,how come you have to keep it in the fridge for 12 hours?
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.
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
Add some water and sugar to dilute the strong flavored sujunggwa.
Boil some water and cool it down before adding.
Happy New Year! : )
Thanks! Happy New Year to you too! :D
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.
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.
Just curious, can we use ground cinnamon instead of the sticks? I got two bottles and I am trying to use them up.
You can try it out, but I’m afraid the sujunggwa made with the ground cinnamon powder might not be translucent.
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.
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
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!
I’m glad you liked the recipe! cheers!
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.
Don’t forget to update the result if you make it later. Thanks!
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 ^^
You got right ingredients! Your sujunggwa will turn out great!
: ) oh, you like jindo arirang.
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.
Used your oven to dry persimmons? wow, you are a hard worker!
: )
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! :)
I found this on the internet for you.
http://www.actahort.org/members/showpdf?booknrarnr=833_10
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
I usually get dried persimmons at a Korean grocery store or Chinese store. Check this out and leave your question if you don’t find information you are looking for.
http://www.maangchi.com/talk/topic/where-to-buy-korean-ingredients-online
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
Congratulation! I’m so glad to hear that your parents loved the sujungguwa you made!
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.
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
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
You can make pine nut soup or porridge with pine nuts! The recipe will be posted later. Thank you!
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)
우연하게 알게 되었는데 너무 멋있으시네요,,,
awww! thank you very much! I’m trying to look cool! : )
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!
You can use stainless pot, too. I bought the Pyrex kettle at a garage sale. It was very cheap! I found this on amazon.
http://www.amazon.com/VINTAGE-Flameware-Coffee-Percolator-Complete/dp/B001HHEPQK/ref=sr_1_42?ie=UTF8&s=miscellaneous&qid=1242961596&sr=8-42
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!
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!
cornan,
Thank you! I’m proud of you!
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!!!
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! : )
Hi Maangchi,
I made the su jung gwa and was wondering how long it keeps in the fridge? Delicious by the way, great recipe!
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. : )
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!
Amanda,
Making sujunggwa is good choice for your class! Yes, I’m looking forward to your feedback. Good luck with making sujunggwa!
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.
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