🇰🇷 South Korea · Drinks
Sujeonggwa (Korean Cinnamon Punch)
By eatmundo · July 9, 2026
Sujeonggwa is a quintessential Korean traditional punch, a warming blend of ginger, cinnamon, and often dried persimmon, sweetened with brown sugar. Its rich, spicy-sweet aroma and refreshing finish make it a popular digestif, especially during holidays or after heavy meals. It can be enjoyed warm or cold.
Ingredients
check them off as you prepareHow to Make It
- 1
Prepare Ginger and Cinnamon: Thoroughly wash 100g of fresh ginger and slice it thinly, no need to peel. Lightly rinse 2-3 large cinnamon sticks. This preparation ensures maximum flavor extraction without bitterness.
- 2
Simmer Ginger: In a large pot, combine the sliced ginger with 4 cups (1 Liter) of water. Bring to a boil over medium-high heat, then reduce heat to low and simmer, covered, for 30 minutes. The liquid should become fragrant and slightly yellowish.
- 3
Simmer Cinnamon: In a separate medium pot, combine the cinnamon sticks with another 4 cups (1 Liter) of water. Bring to a boil, then reduce heat to low and simmer, covered, for 30 minutes. You'll notice the distinct aroma of cinnamon filling your kitchen.
- 4
Strain and Combine: Carefully strain both the ginger liquid and the cinnamon liquid through a fine-mesh sieve into a clean large pot, discarding the solids. This ensures a clear, smooth drink.
- 5
Sweeten the Punch: Add 1/2 cup (100g) of brown sugar to the combined liquid. Bring the mixture back to a gentle boil over medium heat, stirring until the sugar is fully dissolved. Taste and adjust sweetness if desired; traditional sujeonggwa is moderately sweet.
- 6
Add Dried Persimmons: Gently add 4 pieces of dried persimmon to the simmering liquid and continue to simmer for another 5-10 minutes. The persimmons will soften and impart their subtle sweetness and unique flavor to the punch.
- 7
Cool and Chill: Remove the pot from heat and let the sujeonggwa cool completely to room temperature. Once cool, transfer it to an airtight pitcher or bottles and refrigerate for at least 4 hours, or ideally overnight, for the flavors to fully meld.
- 8
Serve with Garnish: When ready to serve, pour the chilled sujeonggwa into small glasses. For an authentic presentation, add one softened dried persimmon to each glass (you might need to slice them if they are too large) and garnish with a few floating pine nuts.
Frequently Asked Questions
Can I use ground ginger or cinnamon?+
It's highly recommended to use fresh ginger and whole cinnamon sticks for the best flavor and clarity. Ground spices can make the drink cloudy and alter the taste profile.
My sujeonggwa isn't very spicy/cinnamony. What went wrong?+
Ensure your ginger is fresh and your cinnamon sticks are fragrant. Simmering for less than 30 minutes for each ingredient might not fully extract their essence. Using more fresh ingredients can also intensify the flavor.
How long does sujeonggwa last in the refrigerator?+
When stored in an airtight container in the refrigerator, sujeonggwa can stay fresh for about 7-10 days. The flavors often deepen over a day or two.
Are there any common variations for sujeonggwa?+
Some recipes include a few black peppercorns simmered with the ginger for an extra subtle warmth. You can also adjust the amount of brown sugar to suit your personal sweetness preference.
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