Sujeonggwa (Korean Cinnamon Ginger Punch)

Table of Contents

• The Story Behind Sujeonggwa: A Korean Heritage Drink
• Essential Ingredients for Authentic Sujeonggwa
• The Art of Brewing: Why Technique Matters
• Spice Level, Sweetness, and Flavor Balancing
• Cultural Context: When and How Koreans Enjoy Sujeonggwa
• Troubleshooting and Storage Tips
• Frequently Asked Questions
• 🩺 Dr.’s Nutritional Insight
• Make Sujeonggwa Your Next Korean Cooking Project

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The Story Behind Sujeonggwa: A Korean Heritage Drink

Sujeonggwa has been part of Korean culinary tradition for centuries. Historical records trace it back to at least the 18th century, with the Sujak Uigwe (1765, during King Yeongjo’s reign) documenting its presence in royal court settings. Korea’s rich tradition of fermented and spiced beverages is recognized internationally — the Korean Food Promotion Institute documents sujeonggwa among the country’s representative traditional drinks. The name itself — 수정과 — translates roughly to “clear fruit punch,” reflecting the drink’s jewel-toned clarity and the dried persimmon that floats within it.

During the Joseon Dynasty, sujeonggwa was prepared alongside sikhye (sweet rice punch) as a post-meal digestive drink, served at the end of elaborate feasts. The pairing of cinnamon and ginger was no accident — both ingredients hold important roles in traditional Korean medicine (hanyak), valued for their warming properties and ability to soothe the digestive system. Even today, sujeonggwa remains a fixture on Korean holiday tables during Seollal (Lunar New Year) and Chuseok (Korean harvest festival), often served alongside rice cakes like songpyeon and traditional sweets such as yanggang.

What sets sujeonggwa apart from Western spiced drinks like mulled wine or chai is its clean, transparent profile. There is no milk, no tea leaves, and no heavy spice blends — just the pure, focused interplay between cinnamon bark and fresh ginger, resulting in a drink that is simultaneously bold and remarkably refined.

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Essential Ingredients for Authentic Sujeonggwa

Cinnamon Bark (계피 / Gyepi)

Korean name: 계피 (gyepi, pronounced “gyeh-pee”)

Korean cinnamon used in sujeonggwa is cassia cinnamon (Cinnamomum cassia), not the milder Ceylon variety common in Western baking. According to the Institute of Food Science & Technology, cassia and Ceylon cinnamon differ significantly in their essential oil composition, with cassia containing substantially higher concentrations of cinnamaldehyde — the compound responsible for its bold, warming flavor. Cassia bark is thicker, darker, and delivers a more robust, slightly spicy warmth that defines sujeonggwa’s character. The bark comes in rolled sticks or flat, rough pieces — for sujeonggwa, Korean cooks specifically seek large, thick pieces that release flavor slowly during a long simmer.

Why cassia matters: Ceylon cinnamon (the thin, flaky variety) produces a subtler, sweeter result that many Korean cooks consider too delicate for authentic sujeonggwa. The bolder cassia bark stands up to ginger’s heat and produces the drink’s signature deep amber color.

Sourcing: Look for Korean cassia cinnamon sticks at Korean or Asian grocery stores. Online retailers carry quality options from Korean brands. Before using, scrub the bark thoroughly with a brush under running water to remove any dust or impurities lodged in the crevices.

Storage: Keep dried cinnamon bark in an airtight container in a cool, dark place. Properly stored, it retains its potency for up to a year.

Fresh Ginger (생강 / Saenggang)

Korean name: 생강 (saenggang, pronounced “seng-gang”)

Ginger is a cornerstone ingredient across Korean cuisine, appearing in everything from samgyetang to galbijjim marinades. In sujeonggwa, fresh ginger provides a sharp, peppery heat that balances cinnamon’s sweetness and gives the drink its distinctive warming sensation.

Selecting quality ginger: Choose firm, plump roots with smooth, taut skin. Avoid any with soft spots, wrinkled surfaces, or visible mold. Young ginger with thinner skin produces a cleaner, less fibrous brew, but mature ginger works well too. Peel the ginger and slice it into thin coins to maximize surface area during simmering.

Substitutions: Dried ginger powder is not recommended — it produces a cloudy drink and lacks the bright, zingy quality of fresh root. If fresh ginger is unavailable, frozen ginger (thawed and sliced) is a better alternative.

Dried Persimmon (곶감 / Gotgam)

Korean name: 곶감 (gotgam, pronounced “got-gam”)

These naturally dried, flattened persimmons are the traditional garnish that elevates sujeonggwa from a simple spiced drink to an elegant dessert. As gotgam soaks in the chilled punch, it softens and releases gentle sweetness into the liquid, creating a layered flavor experience.

Sourcing: Dried persimmons are available at Korean grocery stores, often in the dried fruit or snack section. They should be soft, slightly sticky, and a rich amber-orange color. If you cannot find gotgam, dried jujubes (daechu) make a culturally appropriate alternative, though the flavor profile will shift. Some modern Korean recipes use sliced fresh pear instead.

Pine Nuts (잣 / Jat)

Korean name: 잣 (jat, pronounced “jaht”)

A few pine nuts floated on the surface of each serving cup provide a beautiful visual contrast and a subtle nutty richness. In Korean food culture, pine nuts symbolize longevity and good health. Their delicate, creamy flavor complements the spiced punch without competing with it.

Sugar or Honey

Traditional recipes use white or brown sugar. Dark brown sugar (흑설탕, heukseoltang) produces a richer color and deeper flavor, while honey adds a floral note that some families prefer. Adjust sweetness to taste — the punch should be noticeably sweet but not cloying, with the spice flavors remaining clear and present.

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The Art of Brewing: Why Technique Matters

The single most important technique in making excellent sujeonggwa is brewing the cinnamon and ginger separately. This is the approach favored by traditional Korean cooks and is consistently recommended across authoritative Korean cooking sources. Here is why it matters.

Separate Simmering for Cleaner Flavor

Cinnamon and ginger release their essential oils at different rates and interact differently with water. Ginger, when boiled aggressively at high heat, develops a sharp, harsh spiciness that can overwhelm the final drink. Traditional Korean preparation calls for simmering ginger gently over low to medium heat for 30–40 minutes, which coaxes out its aromatic warmth while keeping the bitterness in check.

Cinnamon bark, meanwhile, benefits from a similarly gentle simmer in a separate pot, often with dried jujubes (daechu), which add a rounded sweetness to the cinnamon water. After both liquids have been strained through a fine-mesh sieve lined with cheesecloth, they are combined in a single pot.

Sweetening and Cooling

Sugar is added to the combined liquid while it is still warm, stirred until fully dissolved. The drink is then cooled to room temperature before being refrigerated. Sujeonggwa tastes significantly different when chilled versus warm — the flavors meld and mellow during refrigeration, producing a smoother, more harmonious drink after several hours.

Serving

Traditionally, sujeonggwa is served in small cups or bowls with one or two pieces of softened dried persimmon and a scattering of pine nuts floating on the surface. Some families add the gotgam directly to the punch during refrigeration so the persimmon absorbs the spiced liquid over several hours. Others add it just before serving for a firmer texture.

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Spice Level, Sweetness, and Flavor Balancing

Sujeonggwa is not spicy in the chili-heat sense, but both cinnamon and ginger carry significant warmth. Here are some guidelines for adjusting the drink to your preferences.

For a milder drink: Reduce the ginger quantity by half and avoid boiling it — steep sliced ginger in already-simmered cinnamon water as it cools instead. This produces a gentler ginger note.

For a bolder, spicier punch: Increase ginger slightly and simmer both ginger and cinnamon for a full 40–50 minutes. The longer simmer extracts deeper, more concentrated flavors. Some modern Korean recipes also add a small handful of whole black peppercorns for extra warmth — a variation noted in historical texts.

Sweetness adjustment: Start with less sugar than the recipe calls for and add more after the punch has chilled. Cold dulls sweetness perception, so a punch that tastes perfectly sweet when warm may seem under-sweetened after refrigeration. Taste and adjust after chilling.

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Cultural Context: When and How Koreans Enjoy Sujeonggwa

A Drink for Celebrations

Sujeonggwa holds a special place at Korean holiday tables. During Seollal (Lunar New Year), families prepare large batches alongside tteokguk (rice cake soup) and various jeon (pan-fried savory pancakes). The drink serves as a palate cleanser and digestive after rich holiday meals, its warming spices believed to aid digestion and promote circulation.

During Chuseok, sujeonggwa appears alongside its sibling beverage, sikhye, offering guests a choice between the spice-forward punch and the malt-sweet rice drink. The two together represent the full spectrum of Korean traditional beverages — where sikhye is gentle and grain-sweet, sujeonggwa is aromatic and spice-driven.

Everyday Enjoyment

Beyond holidays, sujeonggwa is also enjoyed as a summer refreshment served over ice, a winter warmer served hot, or an after-dinner dessert drink at Korean restaurants. Pre-made sujeonggwa is widely available at Korean convenience stores and supermarkets (Birak sujeonggwa is perhaps the most recognized commercial brand), though homemade versions are vastly superior in depth and nuance.

Philosophical Roots

The Korean philosophy of yak-sik-dong-won (약식동원) — meaning “food and medicine share the same origin” — is deeply embedded in sujeonggwa. The Korea Tourism Organization highlights this principle as a defining feature of Korean culinary heritage. Both cinnamon and ginger have been staples of traditional Korean herbal medicine for centuries, and consuming them as a delicious beverage represents the seamless integration of wellness and pleasure that defines Korean food culture. This same principle underlies dishes like samgyetang, where ginseng and jujube serve both culinary and medicinal purposes.

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Troubleshooting and Storage Tips

Cloudy punch: This usually results from boiling ginger at too high a heat, which releases starch and fine particles. Always simmer gently and strain through cheesecloth, not just a mesh sieve.

Overly bitter or harsh flavor: Over-simmering ginger (beyond 50 minutes) or using old, dried-out cinnamon bark can introduce bitterness. Fresh, properly stored ingredients and controlled simmering times prevent this.

Too sweet or not sweet enough: Always adjust sweetness after the punch has been fully chilled. Cold temperature suppresses sweetness, so what tasted balanced when warm may need a small addition of sugar or honey.

Storage: Refrigerate sujeonggwa in a sealed glass container for up to 5–7 days. The flavors continue to develop over the first 24–48 hours, so making it a day ahead is actually ideal. For longer storage, freeze in portions (without the garnish) for up to one month. Avoid storing with dried persimmon submerged for more than 2–3 days, as the fruit can become overly soft and begin to break apart.

Reheating: Sujeonggwa can be gently warmed and served hot during winter. Heat over low flame — do not boil, as this can make the drink taste harsh.

Batch cooking: This recipe scales easily. Double or triple the recipe for large gatherings. The extra effort is minimal since the hands-on time is limited to prep and straining.

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Frequently Asked Questions

What makes this recipe authentically Korean?

Authentic sujeonggwa relies on three non-negotiable elements. First, cassia cinnamon bark (gyepi) — not ground cinnamon or Ceylon sticks — provides the signature robust warmth. Second, fresh ginger simmered gently preserves the clean, zingy heat that defines the drink’s character. Third, the traditional garnish of dried persimmon and pine nuts transforms sujeonggwa from a simple spiced drink into a dessert-worthy presentation. Many modern shortcuts (using cinnamon powder, skipping the separate simmer) produce drinkable results, but the flavor depth and clarity of the traditional method are unmistakable.

What if I can’t find dried persimmon (gotgam)?

Dried persimmon is the classic garnish, but it is not always easy to find outside Korean or East Asian grocery stores. For online sourcing, Korean specialty sites and Amazon carry quality gotgam, especially during fall and winter. If substituting, dried jujubes (daechu) are the closest culturally authentic alternative — they add natural sweetness and a chewy texture. Sliced Korean or Asian pear provides a refreshing, lighter garnish. Avoid Western dried fruits like raisins or dates, which introduce flavors that clash with the cinnamon-ginger profile. Pine nuts can usually be found at health food stores, bulk grocery sections, or online retailers.

How do I know when the punch is properly brewed?

Look for these cues: the liquid should develop a deep reddish-amber color, noticeably darker than weak tea. The aroma should be rich and fragrant — you should be able to smell cinnamon clearly from a short distance. Taste the liquid before adding sugar; it should have a strong, warming spice flavor with pleasant but not aggressive ginger heat. If the cinnamon flavor is faint or the color is pale, continue simmering for another 10–15 minutes. If the ginger tastes harsh or burns the back of your throat, the heat was too high — next time, reduce to a gentler simmer.

What should I serve with sujeonggwa?

Sujeonggwa is traditionally served as a dessert course or palate cleanser after the main meal, not alongside it. At Korean holiday feasts, it pairs naturally with rice cakes like chapssaltteok or songpyeon, traditional confections like yanggang (sweet red bean jelly), and seasonal fruits such as persimmons, pears, and tangerines. For a complete Korean dessert spread, serve sujeonggwa alongside sikhye for guests to choose their preferred flavor profile. Korean desserts like hotteok — which also features cinnamon — make a wonderful companion during colder months.

Make Sujeonggwa Your Next Korean Cooking Project

Sujeonggwa is one of the most rewarding Korean recipes you can make at home. It requires no special equipment, no advanced technique, and just a handful of ingredients — yet the result is a drink so elegant it graced royal courts during the Joseon Dynasty. The slow simmer fills your kitchen with an irresistible fragrance, and a pitcher in the refrigerator means you have a stunning, conversation-starting beverage ready to serve at a moment’s notice.

Start with this foundational recipe, and you will quickly understand why Koreans have cherished sujeonggwa for generations. From there, explore more traditional Korean desserts and beverages — each one opens another window into the depth and beauty of Korean food culture.

Ready to expand your Korean cooking repertoire? Save this recipe and share your sujeonggwa with friends and family. Tag your creations with #AuthenticKoreanCooking and join a growing community of Korean food enthusiasts. For weekly Korean recipes delivered straight to your inbox, subscribe to our newsletter.

🩺 Dr.’s Nutritional Insight

When you sip a glass of homemade sujeonggwa brewed with real cinnamon bark, you are consuming cinnamaldehyde — the primary bioactive compound in cassia cinnamon that has been shown to promote Type I collagen biosynthesis by activating the IGF-I signaling pathway in human dermal fibroblasts (Journal of Agricultural and Food Chemistry, 2012). A separate study found that cinnamaldehyde also reduced UVB-induced collagen degradation and wrinkle formation in vivo, suggesting protective effects against photoaging (Journal of Dermatological Science, 2019). Paired with ginger’s well-documented anti-inflammatory gingerols, this traditional punch offers a delicious convergence of flavor and skin-supporting bioactives.

Beauty Benefit: Anti-Aging ✨ | Skin Health 🌿

Nutritional insight provided by Dr. James Lee, Board-Certified Plastic Surgeon