Traditional Sujeonggwa with Walnut and Dried Persimmon Rolls
Traditional Sujeonggwa with Walnut and Dried Persimmon Rolls
Fragrant & Delicious! Homemade Traditional Sujeonggwa with Walnut-Dried Persimmon Rolls
Introducing traditional Sujeonggwa, a Korean cinnamon-ginger punch, boasting a subtle, pleasant sweetness. The aromatic blend of ginger and cinnamon is truly delightful. Elevate your dessert experience by pairing it with our special rolls made from chewy dried persimmons and crunchy walnuts. Perfect for holidays, special occasions, or a comforting treat with tea.
Sujeonggwa Ingredients- 80g Cinnamon sticks
- 120g Sliced fresh ginger
- 2/3 cup Dark brown sugar
- 2/3 cup White sugar
- 4L Water
- Dried red dates & Pine nuts (for garnish, as desired)
Walnut and Dried Persimmon Rolls Ingredients- Seedless dried persimmons
- Whole walnuts
- Seedless dried persimmons
- Whole walnuts
Cooking Instructions
Step 1
Divide 4L of water into two separate pots, with 2L in each. Place the cinnamon sticks in one pot and the sliced fresh ginger in the other.
Step 2
Cover both pots and simmer over medium heat for approximately 40 minutes. This allows the flavors and aromas of the cinnamon and ginger to infuse into the water. Be careful not to over-boil the ginger, which can make it bitter.
Step 3
After simmering, strain the contents of each pot through a sieve to remove the solids, yielding a clear cinnamon-infused water and a clear ginger-infused water. Combine these two strained liquids into a single pot.
Step 4
To the combined cinnamon and ginger liquid, add both the dark brown sugar and white sugar. Stir over medium heat until the sugars are completely dissolved. Once the mixture begins to boil gently, reduce the heat to low, cover the pot, and simmer for another 10 minutes to deepen the flavors. This completes the base for your Sujeonggwa.
Step 5
Pour the finished Sujeonggwa into a beautiful serving bowl. Garnish generously with the prepared dried red dates and pine nuts for an attractive presentation. This makes your fragrant and refreshing Sujeonggwa even more appealing.
Step 6
To prepare the walnut and dried persimmon rolls, first soak the whole walnuts in hot water for about 10 to 20 minutes. This softens the outer skin, making it easier to peel. Once softened, use a toothpick to carefully peel off the thin outer skin of each walnut. This step removes any bitterness and enhances the nutty flavor.
Step 7
After peeling, the walnuts will appear clean and white, ready to use. This process ensures you enjoy the walnuts without any unpleasant tartness.
Step 8
Remove the stems from the dried persimmons. Carefully use your fingers to remove the hard seeds from the inside of each persimmon. Removing the seeds will make it easier to roll them and create a neater final shape.
Step 9
Gently insert 1-2 prepared walnuts into the cavity of each deseeded dried persimmon. You can adjust the number of walnuts based on the size of the persimmon. This combination creates a wonderful chewy and nutty texture.
Step 10
Roll up each stuffed dried persimmon, similar to making a sushi roll. Slice the rolls into bite-sized pieces and shape them attractively. These chewy and nutty rolls, when served alongside the Sujeonggwa, create a fantastic flavor combination.
