Dessert punch with persimmon, cinnamon, and ginger

Sujeonggwa 수정과

Yield: 4 -5 servings



  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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  1. Reinier Rotterdam, The Netherlands joined 2/09 & has 101 comments

    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.

  2. Brigitte Montreal,Canada joined 1/10 & has 29 comments

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

  3. 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

  4. 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.

  5. Sunshine& has 3 comments

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

  6. 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.

  7. 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!

  8. recipejohn& has 1 comment

    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.

  9. Meaghan& has 5 comments

    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 ^^

  10. 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.

  11. Michael& has 5 comments

    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! :)

  12. Ellen& has 2 comments

    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!


  13. 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.

  14. cviravan& has 7 comments

    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 ;)

    • Maangchi New York City joined 8/08 & has 12,047 comments

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

    • emi-chan& has 2 comments

      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)

  15. Heon Yi& has 1 comment

    우연하게 알게 되었는데 너무 멋있으시네요,,,

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