Authentic Sujeonggwa: A Traditional Korean Drink for Festive Occasions
Authentic Sujeonggwa: A Traditional Korean Drink for Festive Occasions
Elevate your holiday table with this traditional Korean drink, Sujeonggwa! *^^*
Hello everyone! Are you looking for a special drink to prepare for the upcoming holiday season? I’m Jinok Kim, and today I’ll guide you through the delicious process of making Sujeonggwa, a beloved traditional Korean beverage. Add a touch of Korean heritage and refreshing flavor to your festive gatherings with a glass of perfectly brewed Sujeonggwa!
Main Ingredients- 100g dried cinnamon sticks
- 100g fresh ginger
- 22 cups clear water (approx. 4.4L)
- 2 and 1/3 cups sugar (approx. 400g, adjust to taste)
- A few pine nuts (for garnish)
Cooking Instructions
Step 1
1. First, thoroughly rinse the cinnamon sticks under running water to remove any dust or impurities. If they are wet, gently pat them dry with a paper towel.
Step 2
2. Place the washed cinnamon sticks and 12 cups (approx. 2.4L) of water in a pot. Cover with a lid and bring to a boil over high heat. Once boiling, reduce the heat to low and simmer for 40 minutes. This slow simmering allows the deep and subtle aroma of the cinnamon to fully infuse into the water.
Step 3
3. After simmering for 40 minutes, strain the cinnamon water through a fine-mesh sieve or cheesecloth to obtain a clear liquid. Discard the cinnamon sticks and set aside the clear cinnamon infusion.
Step 4
4. While the cinnamon is simmering, prepare the fresh ginger. Peel the ginger thoroughly and then slice it thinly. Thin slices will help release the ginger’s distinct pungent flavor and aroma more effectively.
Step 5
5. Now, it’s time to brew the ginger. In a separate pot, combine the thinly sliced ginger and 10 cups (approx. 2L) of water. Cover and bring to a boil over high heat. Once it starts boiling, reduce the heat to low and simmer for 40 minutes, allowing the ginger’s essence to infuse into the water.
Step 6
6. Strain the ginger water, which has been simmering for 40 minutes, through a fine-mesh sieve or cheesecloth to get a clear liquid. Be aware that ginger can have a strong taste, so separate the solids cleanly.
Step 7
7. It’s time to combine the two infusions. Pour both the strained cinnamon water and ginger water into a pot. Add 2 and 1/3 cups (approx. 400g) of sugar and bring to a gentle boil over high heat for just 1 minute, stirring until the sugar is completely dissolved. Let the finished Sujeonggwa cool completely in the refrigerator. Before serving, garnish with a few pine nuts or dried persimmon slices for an elegant touch. Tip: Brewing the cinnamon and ginger separately allows their unique flavors and aromas to shine through more distinctly, resulting in a richer taste. Feel free to adjust the amount of sugar to your preference. For a beautiful color, you can mix white and brown sugar in equal parts. Once the Sujeonggwa has cooled in the fridge, garnish and enjoy!
