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. hai& has 2,257 comments

    can you tell which is this bavkgroundmusic plzz

  2. Maangchi New York City joined 8/08 & has 11,670 comments

    orangge,
    Thank you for the update! Wonderful!

  3. orangge& has 4 comments

    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!!

  4. Maangchi New York City joined 8/08 & has 11,670 comments

    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.

  5. susan& has 1 comment

    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!

  6. rachel& has 1 comment

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

  7. Maangchi New York City joined 8/08 & has 11,670 comments

    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.

  8. Taln& has 2 comments

    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.

  9. Maangchi New York City joined 8/08 & has 11,670 comments

    Liz,
    Yes, over medium heat, I guess.

    You are a very eager student! : )

  10. Liz& has 2,257 comments

    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!! =)

  11. Doug DuCap& has 1 comment

    This sounds truly wonderful! The fresh ginger must add some wonderful bite to this.

  12. Maangchi New York City joined 8/08 & has 11,670 comments

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

  13. Anonymous& has 1 comment

    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!

  14. Maangchi New York City joined 8/08 & has 11,670 comments

    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. : )

  15. Renee from Singapore& has 2,257 comments

    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! =)

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