RCI-BV.009.0078.001
Sujunggwa
300px| Sujunggwa Persimmon punch. This is the one of most popular traditional Korean drinks. It is usually drunk in winter. As an added health benefit, this drink contains lots of vitamin C.
Prep15 min
Cook10 min
Total25 min
Servings4
Difficultyintermediate
Ingredients
- dried persimmons10 unit
- ⅓ lb
- ¼ oz
- 13 cups
- 2 cups
- 2 tbsp
Method
1
Peel and slice the ginger into thin pieces, discarding the skin.
2
Break the stick cinnamon into smaller pieces for easier infusion.
3
Pour 13 cups of water into a large pot and bring to a boil over high heat.
4
Add the sliced ginger and cinnamon pieces to the boiling water, then reduce heat to medium and simmer for 15 minutes to infuse the spices.
15 minutes
5
Strain the spiced water through a fine-mesh sieve into a clean pot, discarding the ginger and cinnamon solids.
6
Add 2 cups of sugar to the strained liquid and stir until completely dissolved over medium heat.
3 minutes
7
Trim the stems from the dried persimmons and add them to the sweetened broth, then simmer gently for 15 minutes until the persimmons soften slightly.
15 minutes
8
Toast the pine nuts in a dry skillet over medium heat for 2-3 minutes, stirring occasionally, until fragrant and lightly golden.
3 minutes
9
Ladle the sujunggwa into serving bowls, ensuring each bowl contains one or two persimmons and some broth.
10
Garnish each serving with toasted pine nuts and serve warm or at room temperature.