Yield: 4 -5 servings
Ingredients
- 4-5 dried persimmons
- 5 cinnamon sticks
- ½ cup of ginger, sliced
- 1 cup of sugar
- pine nuts
- 7½ to 8 cups of water
Directions
- Wash, peel, and slice ½ cup’s worth of ginger. Put it into a pot or kettle.
- Rinse 5 cinnamon sticks and put them into the pot.
- Add 7½ to 8 cups of water and boil for 20 minutes over high heat.
- Lower the heat to medium and boil for another 25 minutes. If it boils over, take off the lid.
- Add 1 cup of sugar. Stir and cool it down.
- Remove the stem of the dried persimmons and wash thoroughly.
- Strain cinnamon sticks and sliced ginger in a colander.
- Pour it into a glass jar or glass bowl and add the persimmons.
- 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.
- 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.
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!
Yummy! This is DELICIOUS!! It was 85 degrees today and when I got home from, it was SO refreshing and tasty!!
wow, you are so good at Korean cooking! The soaked dried persimmon looks very sweet, soft, and flavorful!
It is SOOOOOOO good! It’s good because your recipes are great LOL, thank you!
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!
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!
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!
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?
Why do you remove part of the pine nut? thanks
You actually dont remove any part of the pine nut, its the stem of the persimmon that you remove.
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…
:)
Made this today. I couldn’t find any persimmons so I used apples and it came out great!
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?
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
Hi Check out the video on the page. It’s showing how to make dried persimmons with fresh persimmons. https://www.maangchi.com/ingredients/dried-persimmons
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 : )
I think it’s shikhye.
https://www.maangchi.com/recipe/sikhye
Thank you!
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.
yeah, that’s right! http://en.wikipedia.org/wiki/Sharon_Fruit
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.
oh ok thanks!
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. https://www.maangchi.com/talk/forum/general-discussion
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…
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.
https://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:
https://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.