Korean recipes:

Dessert punch with persimmon, cinnamon, and ginger (sujunggwa)

(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.

  1. Peel the ginger skin, wash it, and slice it to make half cup.
  2. Place the ½ cup of sliced ginger into a pot or kettle.
  3. Rinse 5-6 cinnamon sticks and put them into the pot.
  4. Add 7 to 7½ cups of water and boil for 20 minutes over high heat.
  5. Lower the heat to medium and boil it for another 25 minutes. If it boils over, take off the lid.
  6. Add 1 cup of sugar. Stir it and cool it down.
  7. Remove the stem of each persimmon and wash them.
  8. Remove the cinnamon sticks and sliced ginger from the tea using a colander.
  9. Pour it into a glass jar or glass bowl and add the cleaned dried persimmons.
  10. Cover the lid and keep it in the refrigerator for at least 12 hours. It will keep for a couple of days.
  11. 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.


80 Comments:

  1. Brigitte Montreal,Canada My profile page
    joined January 26, 2010

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

    Posted March 13, 2010 at 1:10 pm | #
    • Maangchi New York City My profile page
      joined August 6, 2008

      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.

      Posted March 13, 2010 at 1:28 pm | #
  2. Seri

    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

    Posted December 31, 2009 at 1:18 am | #
    • Maangchi New York City My profile page
      joined August 6, 2008

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

      Posted December 31, 2009 at 1:39 pm | #
      • Seri

        Thanks! Happy New Year to you too! :D

        Posted December 31, 2009 at 8:05 pm | #
  3. Audrey Tan

    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.

    Posted December 23, 2009 at 8:46 am | #
    • Maangchi New York City My profile page
      joined August 6, 2008

      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.

      Posted December 23, 2009 at 11:52 pm | #
  4. Sunshine

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

    Posted December 21, 2009 at 12:49 am | #
    • Maangchi New York City My profile page
      joined August 6, 2008

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

      Posted December 23, 2009 at 11:56 pm | #
  5. Toto94

    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.

    Posted December 16, 2009 at 12:15 pm | #
  6. Anna

    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!

    Posted December 3, 2009 at 12:51 am | #
  7. 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.

    Posted November 12, 2009 at 1:13 am | #
  8. 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 ^^

    Posted October 23, 2009 at 11:43 am | #
    • Maangchi New York City My profile page
      joined August 6, 2008

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

      Posted October 24, 2009 at 7:08 am | #
  9. Anonymous

    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.

    Posted August 28, 2009 at 12:16 pm | #
  10. Michael

    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! :)

    Posted July 25, 2009 at 9:09 pm | #
    • Maangchi New York City My profile page
      joined August 6, 2008

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

      Posted July 26, 2009 at 3:57 am | #
      • Cindy

        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

        Posted July 29, 2009 at 11:51 am | #
  11. Ellen

    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

    Posted July 18, 2009 at 8:24 pm | #
    • Maangchi New York City My profile page
      joined August 6, 2008

      Congratulation! I’m so glad to hear that your parents loved the sujungguwa you made!

      Posted July 18, 2009 at 11:18 pm | #
  12. inung

    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.

    Posted June 24, 2009 at 4:58 am | #
    • Maangchi New York City My profile page
      joined August 6, 2008

      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

      Posted June 24, 2009 at 5:50 am | #
  13. cviravan

    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

    Posted June 13, 2009 at 5:01 am | #
    • Maangchi New York City My profile page
      joined August 6, 2008

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

      Posted June 13, 2009 at 7:06 am | #
    • emi-chan

      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)

      Posted January 8, 2010 at 3:15 am | #
  14. Heon Yi

    우연하게 알게 되었는데 너무 멋있으시네요,,,

    Posted June 7, 2009 at 8:09 am | #
  15. Hazel

    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!

    Posted May 21, 2009 at 9:54 pm | #
  16. 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!

    Posted April 23, 2009 at 10:50 am | #
    • Maangchi New York City My profile page
      joined August 6, 2008

      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!

      Posted April 23, 2009 at 4:52 pm | #
  17. Maangchi New York City My profile page
    joined August 6, 2008

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

    Posted March 23, 2009 at 8:02 am | #
  18. cornan

    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!!!

    Posted March 23, 2009 at 7:40 am | #
  19. Maangchi New York City My profile page
    joined August 6, 2008

    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! : )

    Posted February 23, 2009 at 11:52 pm | #
  20. Linda

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

    Posted February 22, 2009 at 12:31 am | #
  21. Maangchi New York City My profile page
    joined August 6, 2008

    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. : )

    Posted February 20, 2009 at 5:09 pm | #
  22. Sara from NYC

    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!

    Posted February 20, 2009 at 4:19 pm | #
  23. Maangchi New York City My profile page
    joined August 6, 2008

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

    Posted February 19, 2009 at 10:18 pm | #
  24. Amanda

    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.

    Posted February 19, 2009 at 5:34 pm | #
  25. Briauna

    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

    Posted January 28, 2009 at 9:38 pm | #
  26. Maangchi New York City My profile page
    joined August 6, 2008

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

    Posted January 25, 2009 at 8:45 pm | #
  27. Chris

    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!

    Posted January 25, 2009 at 7:52 pm | #
  28. Maangchi New York City My profile page
    joined August 6, 2008

    hai,
    It’s “jindo arirang”

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

    Posted January 16, 2009 at 12:26 pm | #
  29. Linda

    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 :)

    Posted January 15, 2009 at 7:51 pm | #
  30. hai

    can you tell which is this bavkgroundmusic plzz

    Posted January 8, 2009 at 2:11 pm | #
  31. Maangchi New York City My profile page
    joined August 6, 2008

    orangge,
    Thank you for the update! Wonderful!

    Posted January 4, 2009 at 11:31 am | #
  32. orangge

    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!!

    Posted January 3, 2009 at 8:58 am | #
  33. Maangchi New York City My profile page
    joined August 6, 2008

    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.

    Posted December 22, 2008 at 9:12 am | #
  34. susan

    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!

    Posted December 22, 2008 at 1:48 am | #
  35. rachel

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

    Posted December 18, 2008 at 4:46 pm | #
  36. Maangchi New York City My profile page
    joined August 6, 2008

    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.

    Posted November 4, 2008 at 8:45 pm | #
  37. Taln

    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.

    Posted November 4, 2008 at 2:07 pm | #
  38. Maangchi New York City My profile page
    joined August 6, 2008

    Liz,
    Yes, over medium heat, I guess.

    You are a very eager student! : )

    Posted October 25, 2008 at 8:16 pm | #
  39. Liz

    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!! =)

    Posted October 25, 2008 at 8:06 pm | #
  40. This sounds truly wonderful! The fresh ginger must add some wonderful bite to this.

    Posted September 12, 2008 at 10:23 pm | #
  41. Maangchi New York City My profile page
    joined August 6, 2008

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

    Posted August 19, 2008 at 8:02 pm | #
  42. Anonymous

    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!

    Posted August 19, 2008 at 6:41 pm | #
  43. Maangchi New York City My profile page
    joined August 6, 2008

    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. : )

    Posted July 22, 2008 at 8:21 am | #
  44. Renee from Singapore

    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! =)

    Posted July 22, 2008 at 2:07 am | #
  45. Maangchi New York City My profile page
    joined August 6, 2008

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

    Posted July 6, 2008 at 8:01 pm | #
  46. riki

    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!

    Posted July 6, 2008 at 2:16 pm | #
  47. Anonymous

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

    ruth

    Posted April 27, 2008 at 9:53 pm | #
  48. Maangchi New York City My profile page
    joined August 6, 2008

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

    Posted April 27, 2008 at 9:48 pm | #
  49. Anonymous

    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

    Posted April 27, 2008 at 9:39 pm | #
  50. Maangchi New York City My profile page
    joined August 6, 2008

    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.

    Posted April 27, 2008 at 9:08 pm | #
  51. Anonymous

    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

    Posted April 27, 2008 at 8:57 pm | #
  52. Maangchi New York City My profile page
    joined August 6, 2008

    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.

    Posted April 27, 2008 at 6:16 am | #
  53. William

    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 !

    Posted April 26, 2008 at 10:05 pm | #
  54. Maangchi New York City My profile page
    joined August 6, 2008

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

    Posted April 26, 2008 at 9:18 pm | #
  55. Lynn S.

    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. :)

    Posted April 26, 2008 at 2:43 pm | #
  56. Maangchi New York City My profile page
    joined August 6, 2008

    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!

    Posted April 25, 2008 at 5:31 pm | #
  57. Koe

    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 :)

    Posted April 25, 2008 at 9:15 am | #
  58. Maangchi New York City My profile page
    joined August 6, 2008

    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.

    Posted April 21, 2008 at 5:52 am | #
  59. Deborah Toronto, ON My profile page I'm a fan!
    joined April 26, 2009

    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! :)

    Posted April 20, 2008 at 9:28 pm | #

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