Soojung-gwa: Sweet and Spicy Traditional Korean Punch
Soojung-gwa: Sweet and Spicy Traditional Korean Punch
Make Traditional Soojung-gwa with Dried Persimmon Rolls for the Holidays
Enjoy the uniquely sweet and subtly spicy flavor of traditional Soojung-gwa, perfect for holiday gatherings. It’s a refreshing drink with a delightful kick.
Soojung-gwa Base Ingredients- 200g dried cinnamon bark
- 400g fresh ginger (peeled)
- 200g dried jujubes (dates)
- 2 to 3 cups sugar (adjust to taste)
Dried Persimmon Roll Ingredients- Dried persimmons
- Walnuts
- Pine nuts (for garnish)
- Dried persimmons
- Walnuts
- Pine nuts (for garnish)
Cooking Instructions
Step 1
First, thoroughly wash the dried cinnamon bark under running water. Gently scrub the surface and inside with a brush to remove any dirt or impurities.
Step 2
Slice the peeled fresh ginger thinly into coin-like pieces. Rinse the sliced ginger briefly in cold water to moderate its spiciness.
Step 3
Wash the dried jujubes thoroughly by gently rubbing them under running water, similar to how you washed the cinnamon.
Step 4
In a large pot, combine the washed cinnamon bark and 5 liters of water. Bring to a boil over high heat and simmer for about 10 minutes to extract the cinnamon’s fragrant oils.
Step 5
Add all the prepared dried jujubes to the cinnamon-infused water. Continue to boil vigorously for about 20 minutes to infuse the liquid with the jujubes’ subtle sweetness and color.
Step 6
After 20 minutes, remove the cinnamon bark from the pot. Return the liquid to a simmer over medium heat and cook for another 20-30 minutes to concentrate the flavor and texture of the liquid.
Step 7
In a separate pot, combine the sliced ginger and 4 liters of water. Simmer over medium heat for about 20-30 minutes to extract the ginger’s distinct spicy aroma and flavor.
Step 8
After boiling the ginger, strain the liquid into a separate container. Add 1 liter of fresh water to the boiled ginger pieces and simmer again for about 10 minutes to create a second infusion (re-brew). Combine this second infusion with the first ginger infusion.
Step 9
Place a fine-mesh sieve lined with a cheesecloth or fine kitchen towel over a clean bowl. Carefully pour both the ginger infusion and the cinnamon-jujube infusion through the cloth to strain out any solids, ensuring a clear and smooth Soojung-gwa.
Step 10
In a large pot, combine the strained ginger water and the cinnamon-jujube water.
Step 11
Bring the combined liquid back to a boil. Once boiling, add 2 to 3 cups of sugar and stir until completely dissolved. Adjust the amount of sugar according to your preference.
Step 12
Continue to simmer for about 20 more minutes after the sugar has dissolved. Once cooled, pour into a clean container and refrigerate. Soojung-gwa is best served chilled.
Step 13
Prepare the ingredients for the dried persimmon rolls: dried persimmons and walnuts.
Step 14
Cut off the stem of the dried persimmon and remove the seeds. Removing the seeds makes them easier to eat.
Step 15
Place 1 to 2 walnuts onto the wider part of the seeded dried persimmon.
Step 16
Carefully roll up the dried persimmon around the walnuts. Roll it tightly, like a sushi roll, and then slice it into bite-sized pieces, about 2 cm thick.
Step 17
Arrange 2 to 3 dried persimmon rolls in small individual serving bowls. Ladle the chilled Soojung-gwa over them, ensuring there’s enough liquid to cover them partially. Garnish with a few pine nuts on top for a beautiful finish.
