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.
- 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.
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! :)
April 20th, 2008 at 9:28 pmDeborah,
April 21st, 2008 at 5:52 amThe 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.
Hi Maangchi
April 25th, 2008 at 9:15 amReally 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 :)
Dear Koe,
April 25th, 2008 at 5:31 pmI 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!
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. :)
April 26th, 2008 at 2:43 pmLynn!
April 26th, 2008 at 9:18 pmYou are already my big supporter.
Thank you very much.
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 !
April 26th, 2008 at 10:05 pmDear,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.
April 27th, 2008 at 6:16 amManngchi, 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
April 27th, 2008 at 8:57 pmHi,Ruth,
April 27th, 2008 at 9:08 pmLeaving 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.
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
April 27th, 2008 at 9:39 pmRuth,
April 27th, 2008 at 9:48 pmI’m looking forward to your happy news. Is it related food? lol,
Yes, food, food and food. My small simple brain is all filled with food, my favourite!!!!
ruth
April 27th, 2008 at 9:53 pmhi maangchi!
July 6th, 2008 at 2:16 pmyou are an excellent chef!! I love your korean dishes. will you make other korean desserts? I’m really interested in them!
bye from Italy!
riki from Italy,
July 6th, 2008 at 8:01 pmThank you very much! Sure I will think about making more desserts.
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! =)
July 22nd, 2008 at 2:07 amRenee,
July 22nd, 2008 at 8:21 amYou 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. : )
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!
August 19th, 2008 at 6:41 pmI can’t imagine using ginger crystals or ginger powder for this beverage.
August 19th, 2008 at 8:02 pmThis sounds truly wonderful! The fresh ginger must add some wonderful bite to this.
September 12th, 2008 at 10:23 pmDo 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!! =)
October 25th, 2008 at 8:06 pmLiz,
Yes, over medium heat, I guess.
You are a very eager student! : )
October 25th, 2008 at 8:16 pmI 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.
November 4th, 2008 at 2:07 pmOh 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.
November 4th, 2008 at 8:45 pmI am looking forward to trying this recipe. thank you very much. : )
December 18th, 2008 at 4:46 pmhi 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!
December 22nd, 2008 at 1:48 amsusan,
December 22nd, 2008 at 9:12 amwow, 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.