Sujeonggwa is one of the many unique dishes in South Korea – it’s a cinnamon and ginger tea that is served cold and often taken as dessert. This tea or punch is popular for parties, such as New Years, but you will also find it on the menu of many Korean restaurants as a dessert because it aids digestion.
Ingredients of Sujeonggwa
- 30g fresh ginger (making about 1/4 cup / 27g thin strips when peeled)
- 2 cinnamon sticks
- 900 ml of water
- 90 g sugar
- 2 dried persimmon (if available
- 12 pine nuts (for serving)
Also Read: Banana Pancakes
How to make Sujeonggwa
1. Peel the ginger and cut it into thin strips. Place the ginger and cinnamon sticks in a saucepan with the water and bring to a boil.
2. Once boiling, cover and reduce heat to a boil. Continue to simmer for about 40 minutes. The cooking liquid will turn a dark red-orange color.
3. Drain the ginger and cinnamon from the tea and add the sugar. Stir it so that it dissolves completely. Add the dried persimmon, let cool slightly before refrigerating overnight.
4. Serve cold, ideally in small bowls, with a little soaked persimmon in each bowl (either leave one whole or cut more easily). Garnish with a few pine nuts.