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This refreshing Korean Cinnamon Ginger Punch is often served after a big Korean meal

Korean Cinnamon Ginger Punch (Sujeonggwa)

Holly Ford
Sujeongggwa is a tradition Korean cinnamon ginger punch that is often served after a big meal. Simmering fresh ginger and cinnamon stick separately will yield the best tasting punch.
5 from 1 vote
Prep Time 5 mins
Cook Time 30 mins
Course Drinks
Cuisine Korean
Servings 12


  • 5-6 cinnamon sticks
  • 3 oz ginger thinly sliced
  • 3 liter water divided
  • 1-2 cup muscovado sugar
  • pine nuts as a garnish (optional)
  • dried persimmon as a garnish (optional)


  • In one pot, combine cinnamon sticks and 1.5 liter water. In another pot, combine ginger with the rest of 1.5 liter water. Cover the both pots with lids and simmer for 30 minutes.
  • Strain the tea from the both pots into a fine cloth to catch impurities and to combine.
  • Add the sugar and stir with a wooden spoon until all the sugar dissolves. Adjust the amount of sugar for your preference. Chill for at least 2 hours. Serve cold. If you wish, garnish with pine nuts and dried persimmon.


  • You can freeze the punch for 2-3 hours if you like to serve icy cold. The thin icy chunks will appear on the drink. Break the ice with a folk.
  • Traditionally a piece of dried persimmon is also served with this punch. Make sure you soak the persimmon in the punch for 1 hour to loosen its dried texture, then serve the fruit and punch in a shallow bowl (rather than cup) with a spoon.
Keyword cinnamon ginger punch, cinnamon punch, Korean cinnamon ginger punch, Korean drink, Korean punch, sujeonggwa
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