Sujeonggwa (Korean Cinnamon Drink)

Sujeonggwa, also known as cinnamon punch, is a traditional Korean drink known for its refreshing and healthy qualities. It is made with cinnamon, ginger, and brown sugar, which give it a unique and delicious taste.

Popular Korean cinnamon drink, sujeonggwa, is a versatile beverage that can be enjoyed both as a cold punch and a hot tea. This drink is made from cinnamon, ginger, and brown sugar, and it has a sweet and spicy flavor that is perfect for any occasion.

Pine nuts and jujubes can also be added to garnish and give the punch a nutty taste and chewy texture. This beautiful Korean drink is a delicious and festive beverage that is perfect for holiday gatherings.

Korean cinnamon punch

Serving sujenggwa as a cold punch is a popular option, and it is often prepared with ice and garnished with dried persimmon, pine nuts, and jujubes.

It is a refreshing drink that is perfect for hot summer days or as a dessert drink after a meal. The sweet and spicy flavors of cinnamon and ginger complement each other, making it a popular Korean drink for those looking for a unique and delicious beverage.

Korean cinnamon tea

On the other hand, when served as a hot tea, Korean cinnamon tea can be a comforting and warming beverage during cold weather or when one is feeling under the weather.

To prepare the drink as a hot tea, heat it along with other ingredients like honey or lemon to enhance its flavor and benefits.

Sujeonggwa health benefits

Aside from its delicious taste, Korean cinnamon drink is also believed to have numerous health benefits. The main ingredient in sujeonggwa is cinnamon, which is known for its many health benefits. Cinnamon is known for its anti-inflammatory and anti-microbial properties, and it is believed to help regulate blood sugar levels.

Ginger, another key ingredient in sujeonggwa, is also known for its anti-inflammatory and anti-nausea properties, making a popular home remedy for upset stomachs and digestive problems.

Pro tips

1. Boiling cinnamon and ginger separately is recommended in order to fully appreciate the individual qualities of each spice. When boiled together, their flavors may become diluted or muddled, resulting in a less pronounced taste and a loss of their medicinal properties.
2. You can adjust the amount of brown sugar according to the level of sweetness you desire.
   • For this recipe, I used 1-1/2 cups of brown sugar which provided enough sweetness for my liking.
3. For a more enjoyable cold punch experience, add the ice to the punch to keep it cold and refreshing.
   • Freeze a portion of sujeonggwa in a zip bag for at least 2-3 hours, then break up the ice into small chunks using a meat hammer or rolling pin.
4. While dried persimmon is not an essential ingredient in sujeonggwa, it is often used as a garnish when the drink is served as a dessert.
   • If using dried persimmon, it is recommended to soak it in the punch for 30-60 minutes beforehand, depending on the dryness of the fruit, in order to soften it and make it more enjoyable to eat with a spoon.
   • You can find dried persimmon in Korean or other Asian markets during late fall and winter. They may sometimes be sold frozen, in which case you can thaw them at room temperature before using.

How to make sujenggwa

Step 1. Simmer

Prepare two pots that can hold at least 6 cups of liquid. In one pot, add cinnamon sticks, and in the other, add sliced ginger. Pour 6 cups of water into each pot, bring to a boil, cover with a lid, and simmer over low heat for 30 minutes

Step 2. Strain and sweeten

Strain the cinnamon water and ginger water through a fine strainer into a large pot to remove any debris. Add brown sugar and stir until it is completely dissolved. Allow the drink to cool and then chill it in the refrigerator to serve it cold.

Garnish the sujeonggwa with rolled jujube flower and pine nuts when serving, if desired.

Garnishing tips

1. Cinnamon ice

For a more enjoyable cold punch experience, add the ice to the punch to keep it cold and refreshing. And making the ice with the cinnamon punch is perfect match.

• Freeze a portion of sujeonggwa in a zip bag for at least 2-3 hours, then break up the ice into small chunks using a meat hammer or rolling pin. Add the ice to the punch to keep it cold and refreshing.

2. Dried jujube and pine nuts

Dried jujube and pine nut are popular garnish for Korean cinnamon punch adding both flavor and texture to the drink.

• If using dried persimmon, remove the stem from the fruit, flatten it with your hand, and soak it in the punch for 30-60 minutes beforehand (depending on the dryness of the fruit) to rehydrate and soften it, making it more enjoyable to eat with a spoon.

How to store Korean cinnamon drink

To store Korean cinnamon drink, cool the drink to room temperature and transfer it to an airtight container. You can keep it in the refrigerator for up to 2 weeks.

If the punch contains garnishes of dried fruits and nuts, remove them before storing and add fresh ones when serving. The cinnamon and ginger may settle at the bottom over time, so be sure to stir the punch well before serving.