Korean Cinnamon Ginger Punch

A Tradition Revisited

When I first tasted Korean Cinnamon Ginger Punch, or Sujeonggwa, it felt like a sip of history. This traditional Korean beverage, rich in cinnamon and ginger flavors, has been enjoyed for centuries. As I stood in my kitchen preparing the punch, I couldn’t help but think about how this drink must have warmed countless hearts over the years. The aroma of simmering cinnamon sticks filled the air, and the sharp zest of ginger made me feel connected to something truly special. Korean Cinnamon Ginger Punch was more than just a drink—it was a comforting embrace.

Rediscovering Ancient Flavors

While the recipe for Korean Cinnamon Ginger Punch is simple, the flavors are anything but. The process begins with boiling the ginger and cinnamon separately, allowing each to release its unique essence. I carefully watched over the two pots, ensuring the flavors melded perfectly. Combining the ginger and cinnamon water felt like bringing together two old friends who complement each other beautifully. As I added the sugar, I thought about how Korean Cinnamon Ginger Punch has stood the test of time, offering warmth and comfort through generations.

A Drink for Every Occasion

Korean Cinnamon Ginger Punch is a versatile drink that can be enjoyed in so many different ways. Whether served hot on a chilly day or chilled as a refreshing treat in the summer, it never fails to delight. I love garnishing it with pine nuts and dried jujube slices, adding a touch of elegance to the drink. As I prepared the punch, I imagined serving it at a dinner party, the vibrant flavors surprising and delighting my guests. Korean Cinnamon Ginger Punch is perfect for any occasion, and its sweet, spicy notes make it a drink to remember.

Embracing Tradition in Every Sip

As I poured the cooled Korean Cinnamon Ginger Punch into a glass, I couldn’t help but feel proud of keeping this tradition alive. With every sip, I was reminded of the importance of honoring our culinary heritage. This punch isn’t just a recipe—it’s a story, a connection to the past that I’m eager to share with others. Whether you’re new to Korean flavors or a longtime fan, Korean Cinnamon Ginger Punch is a must-try. It’s a taste of history, wrapped up in a simple yet powerful brew.

Chef’s Notes- Korean Cinnamon Ginger Punch

• Ginger Intensity: If you prefer a milder ginger flavor, reduce the boiling time by 10 minutes or use slightly less ginger. You can always adjust the ginger content based on your taste preferences.
• Cinnamon Strength: For a stronger cinnamon flavor, let the cinnamon water simmer for an additional 10 minutes, but be cautious as too much can turn the punch bitter.
• Sugar Substitution: If you’re using honey or agave syrup, add it after the punch has cooled slightly to preserve the natural enzymes and flavor.
• Cooling Tip: To speed up the cooling process, divide the punch into smaller containers before placing them in the ice water bath.
• Serving Suggestion: Serve this punch chilled on hot days for a refreshing experience, or warm it up in winter for a comforting drink.
• Flavor Infusion: If using dried persimmons, allowing them to steep longer will result in a richer, sweeter flavor. They can also be enjoyed as a soft treat after steeping.
• Storage Advice: The punch can be stored in the refrigerator for up to a week. The flavors will continue to meld, often improving over time.

Korean Cinnamon Ginger Punch

Recipe by Kimmy

Course: DrinksCuisine: KoreanDifficulty: Easy

Servings

4

cups

Prep time

5

minutes

Cooking time

1

hour 

Calories

48

kcal

Resting Time

30

minutes

Total time

1

hour 

35

minutes

Dive into the delightful world of Korean beverages with this invigorating Korean Cinnamon Ginger Punch! This traditional drink, known as Sujeonggwa, is a perfect blend of spicy cinnamon and zesty ginger, sweetened to perfection. It’s a refreshing treat that will tantalize your taste buds and leave you craving more. Perfect for any occasion, this punch is a must-try for anyone looking to explore authentic Korean flavors!

Ingredients

• Main Ingredients

• 2.5 oz cinnamon sticks (about 70 g), rinsed

• 3.5 oz fresh ginger (about 100 g), peeled and thinly sliced

• 2 1/2 cups granulated sugar (raw or brown sugar can be used)

• 22 cups water

• Garnish Options

• Pine nuts (optional)

• Dried jujube (optional)

• Dried persimmon (optional)

• Alternative Ingredients:

• Cinnamon sticks can be replaced with ground cinnamon use sparingly.

• Fresh ginger can be substituted with ground ginger use half the amount.

• Sugar can be replaced with honey or agave syrup for a different sweetness profile.

• Pine nuts can be substituted with slivered almonds.

• Dried jujube can be replaced with dried dates.

• Dried persimmon can be substituted with dried apricots

Directions

• Prepare Ginger Water – Place the sliced ginger into a large saucepan and add 11 cups of water. Cover and bring to a boil over medium heat for about 40 minutes.
• Prepare Cinnamon Water – In another large saucepan, add the rinsed cinnamon sticks and 11 cups of water. Cover and boil over medium heat for 40 minutes. After boiling both mixtures for 40 minutes each, strain the ginger and cinnamon water into a third large saucepan using a sieve. Discard the solids.
• Dissolve Sugar – Add the sugar to the combined liquid and boil on high heat for an additional 10-20 minutes until the sugar is fully dissolved.
• Serve – Allow the punch to cool for a couple of hours before serving. For quicker cooling, place the saucepan in a sink filled with cold water and ice cubes for about 30 minutes. Once cooled, serve the punch in bowls or glasses. Garnish with pine nuts and dried jujube slices if desired. If using dried persimmon, add it at least an hour before serving to allow it to soften and infuse flavor.

Equipment

• Chef’s Knife
• Cutting Board
• large saucepan
• sieve
• measuring cups and spoons

Nutrition Facts

• Calories: 48kcal
• Carbohydrates: 12g
• Protein: 0g
• Fat: 0g
• Saturated Fat: 0g
• Cholesterol: 0mg
• Sodium: 14mg
• Potassium: 35mg
• Fiber: 1g
• Sugar: 12g
• Vitamin A: 10IU
• Vitamin C: 0.4mg
• Calcium: 44mg
• Iron: 0.3mg

FAQs- Korean Cinnamon Ginger Punch

Can I make this punch ahead of time?

Yes, you can prepare the punch up to 3 days in advance. Store it in the refrigerator, and it will taste even better as the flavors meld.

Is there a way to reduce the sugar content in this recipe?

You can reduce the amount of sugar by half if you prefer a less sweet drink, or use a natural sweetener like honey or agave syrup to taste.

Can I serve this punch hot instead of cold?

Absolutely! Sujeonggwa can be enjoyed both hot and cold. To serve hot, simply warm the punch gently on the stove before serving.

What other garnishes can I use if I don’t have pine nuts, jujube, or persimmons?

Slivered almonds, dried dates, or even a few slices of fresh apple can be great substitutes.

Can I use ground spices instead of whole cinnamon sticks and fresh ginger?

Yes, you can use ground cinnamon and ginger. However, reduce the quantities by half to avoid overpowering the drink, and be sure to strain well to remove any graininess.