Dessert punch with persimmon, cinnamon, and ginger

Sujeonggwa 수정과

Yield: 4 -5 servings

Ingredients

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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.

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101 Comments:

  1. flyushkifly Seattle joined 9/13
    Posted September 19th, 2013 at 7:52 pm | # |

    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!

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    • Maangchi New York City joined 8/08
      Posted September 20th, 2013 at 1:21 pm | # |

      Thank you for sharing the great tip with us! You can boil the ginger many times until it tastes nothing! : ) I love your frugal way!

      (0)
  2. ahw Los Angeles joined 10/16
    Posted October 25th, 2016 at 1:34 pm | # |

    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!

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  3. TaeguChadd New Jersey joined 2/11
    Posted May 4th, 2015 at 7:33 pm | # |

    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

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    • Maangchi New York City joined 8/08
      Posted May 5th, 2015 at 12:18 pm | # |

      wow, you are so good at Korean cooking! The soaked dried persimmon looks very sweet, soft, and flavorful!

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      • TaeguChadd New Jersey joined 2/11
        Posted May 5th, 2015 at 7:10 pm | # |

        It is SOOOOOOO good! It’s good because your recipes are great LOL, thank you!

        (0)
  4. rifftiff AZ joined 4/14
    Posted April 4th, 2014 at 8:22 am | # |

    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!

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  5. Elawson1990 Kalamazoo, MI joined 4/12
    Posted April 16th, 2012 at 6:34 pm | # |

    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?

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  6. pronjay UK joined 12/11
    Posted December 14th, 2011 at 2:20 pm | # |

    Why do you remove part of the pine nut? thanks

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    • Nancy630 Ca joined 1/12
      Posted January 1st, 2012 at 4:24 pm | # |

      You actually dont remove any part of the pine nut, its the stem of the persimmon that you remove.

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    • flyushkifly Seattle joined 9/13
      Posted September 19th, 2013 at 7:54 pm | # |

      I wonder about this, too. I see it all the time in Maangchi’s and other Korean cooks’ videos. Are the tips of pine nuts bitter, perhaps? I’m going to investigate…

      :)

      (0)
  7. Bluesake New York joined 7/11
    Posted July 6th, 2011 at 11:38 pm | # |

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

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  8. loveisblind joined 11/10
    Posted May 18th, 2011 at 5:35 pm | # |

    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?

    (0)
  9. Cheonyong Indonesia joined 4/11
    Posted April 21st, 2011 at 8:26 am | # |

    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

    (0)
  10. cice915 joined 5/10
    Posted August 17th, 2010 at 3:05 pm | # |

    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 : )

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  11. Reinier Rotterdam, The Netherlands joined 2/09
    Posted August 11th, 2010 at 6:01 am | # |

    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.

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  12. Brigitte Montreal,Canada joined 1/10
    Posted March 13th, 2010 at 1:10 pm | # |

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

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    • Maangchi New York City joined 8/08
      Posted March 13th, 2010 at 1:28 pm | # |

      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.

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  13. Seri
    Posted December 31st, 2009 at 1:18 am | # |

    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

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    • Maangchi New York City joined 8/08
      Posted December 31st, 2009 at 1:39 pm | # |

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

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      • Seri
        Posted December 31st, 2009 at 8:05 pm | # |

        Thanks! Happy New Year to you too! :D

        (0)
  14. Audrey Tan
    Posted December 23rd, 2009 at 8:46 am | # |

    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.

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    • Maangchi New York City joined 8/08
      Posted December 23rd, 2009 at 11:52 pm | # |

      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.

      (0)
  15. Sunshine
    Posted December 21st, 2009 at 12:49 am | # |

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

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    • Maangchi New York City joined 8/08
      Posted December 23rd, 2009 at 11:56 pm | # |

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

      (0)
  16. Toto94
    Posted December 16th, 2009 at 12:15 pm | # |

    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.

    (0)
    • Maangchi New York City joined 8/08
      Posted December 17th, 2009 at 8:30 am | # |

      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. https://www.maangchi.com/talk/forum/general-discussion

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    • Kavanaru France joined 1/10
      Posted July 28th, 2010 at 12:13 pm | # |

      Toto, you can find the dried persimons either at asian markets, or (sometimes) at the turkish market… or at Galerias Horten (but VERY expensive!)… that’s where I used to buy them in Germany…

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  17. Anna
    Posted December 3rd, 2009 at 12:51 am | # |

    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!

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    • Maangchi New York City joined 8/08
      Posted December 3rd, 2009 at 1:35 am | # |

      I’m glad you liked the recipe! cheers!

      (0)
  18. recipejohn
    Posted November 12th, 2009 at 1:13 am | # |

    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.

    (0)
    • Maangchi New York City joined 8/08
      Posted December 3rd, 2009 at 1:35 am | # |

      Don’t forget to update the result if you make it later. Thanks!

      (0)
  19. Meaghan
    Posted October 23rd, 2009 at 11:43 am | # |

    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 ^^

    (0)
    • Maangchi New York City joined 8/08
      Posted October 24th, 2009 at 7:08 am | # |

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

      (0)
  20. Anonymous
    Posted August 28th, 2009 at 12:16 pm | # |

    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.

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    • Maangchi New York City joined 8/08
      Posted August 28th, 2009 at 5:03 pm | # |

      Used your oven to dry persimmons? wow, you are a hard worker!
      : )

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  21. Michael
    Posted July 25th, 2009 at 9:09 pm | # |

    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! :)

    (0)
    • Maangchi New York City joined 8/08
      Posted July 26th, 2009 at 3:57 am | # |

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

      (0)
      • Cindy
        Posted July 29th, 2009 at 11:51 am | # |

        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

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  22. Ellen
    Posted July 18th, 2009 at 8:24 pm | # |

    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

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    • Maangchi New York City joined 8/08
      Posted July 18th, 2009 at 11:18 pm | # |

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

      (0)
  23. inung
    Posted June 24th, 2009 at 4:58 am | # |

    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.

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    • Maangchi New York City joined 8/08
      Posted June 24th, 2009 at 5:50 am | # |

      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:
      https://www.maangchi.com/talk/forum/reader-recipes

      (0)
  24. cviravan
    Posted June 13th, 2009 at 5:01 am | # |

    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

    (0)
    • Maangchi New York City joined 8/08
      Posted June 13th, 2009 at 7:06 am | # |

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

      (0)
    • emi-chan
      Posted January 8th, 2010 at 3:15 am | # |

      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)

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  25. Heon Yi
    Posted June 7th, 2009 at 8:09 am | # |

    우연하게 알게 되었는데 너무 멋있으시네요,,,

    (0)
    • Maangchi New York City joined 8/08
      Posted June 7th, 2009 at 10:33 am | # |

      awww! thank you very much! I’m trying to look cool! : )

      (0)
  26. Hazel
    Posted May 21st, 2009 at 9:54 pm | # |

    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!

    (0)
  27. Gang Shik
    Posted April 23rd, 2009 at 10:50 am | # |

    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!

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    • Maangchi New York City joined 8/08
      Posted April 23rd, 2009 at 4:52 pm | # |

      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!

      (0)
  28. Maangchi New York City joined 8/08
    Posted March 23rd, 2009 at 8:02 am | # |

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

    (0)
  29. cornan
    Posted March 23rd, 2009 at 7:40 am | # |

    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!!!

    (0)
  30. Maangchi New York City joined 8/08
    Posted February 23rd, 2009 at 11:52 pm | # |

    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! : )

    (0)
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