Re: Crowd-Pleasing Korean Dessert (or Savory Side Dish) for Thanksgiving

Sujeonggwa actually sounds like a great idea. A sweet drink with warm cinnamon and ginger sounds like a great complement to the rest of the desserts (pumpkin pies, pecan pies, apple desserts, and such). There is going to be cranberry sauce with the main meal, of course, but as a refreshing after-dinner drink, I think this recipe would go over well.

Do dried persimmons have any sort of tartness in the flesh itself, or do they impart any into the water? I’d like it if they did; otherwise, I may have to add some lemon juice or something.

I’ll need to see if my local K-market carries dried persimmons first, though…

Oh, and I just found this dessert in my Korean cookbook: A sweet potato jelly which is just cooked, mashed sweet potatoes mixed with gelatin, maple syrup, and sesame seeds, then refrigerated in a rectangular mold. It looks easy and not too sweet. I don’t know what it’s called in Korean (if anyone knows, please post it), but that’s another option for me.

Please keep the suggestions coming!