I’ll be honest—I never understood why my Korean friend’s grandmother always served this mysterious spiced drink until I discovered this authentic sujeonggwa recipe. Now my family requests this traditional Korean persimmon punch every time someone has a cold or we just need something comforting, and I’m pretty sure my neighbors think I’ve become some kind of Korean herbal medicine expert (if only they knew how many times I overcooked the persimmons before learning the perfect simmering technique that creates this soul-warming, aromatic drink).
Here’s the Thing About This Recipe
What makes this sujeonggwa so special is how it combines the natural sweetness of ripe persimmons with warming spices like cinnamon and ginger to create something that tastes like liquid comfort. The secret is finding that perfect balance between the fruit’s sweetness and the spices’ warmth without letting any one flavor overpower the others. I learned the hard way that timing the simmering is crucial—too long and the persimmons break down too much, too short and you don’t extract enough flavor from the spices. It’s honestly like having a warm hug in a cup, and Korean families have been making this healing drink for centuries.
The Lineup – Let’s Talk Ingredients
Ripe persimmons are absolutely essential here—you want them soft enough to yield to gentle pressure but not mushy. I always look for Fuyu persimmons because they’re sweet and less astringent, but Hachiya persimmons work beautifully too if they’re fully ripe. Don’t try to use unripe persimmons; the tannins will make your drink bitter and unpleasant.
Korean cinnamon sticks (called “gyepi”) are traditionally used, but regular Ceylon cinnamon works perfectly fine. The key is using whole sticks rather than ground cinnamon because you’ll be straining everything out later. Dried ginger gives this drink its warming kick—fresh ginger works too, but dried has a more concentrated, spicy flavor that’s traditional.
Brown sugar adds depth and molasses notes that complement the persimmons beautifully, and pine nuts aren’t just pretty garnish—they add this lovely buttery crunch that makes each sip interesting. Good honey makes a difference in the final sweetness adjustment, and a touch of lemon juice brightens everything up.
I always grab extra persimmons because they’re perfect for snacking while you cook (happens more than I’d like to admit). Make sure your pine nuts are fresh—rancid ones will ruin the whole batch.
Here’s my shopping tip: Asian grocery stores often have the best selection of persimmons and will definitely carry the traditional dried ginger. For the complete guide to persimmon varieties and ripeness, look for fruit that gives slightly when pressed and has deep orange color.
Let’s Make This Together (Step by Step)
Start by carefully peeling your persimmons and removing any seeds—this is honestly the most time-consuming part, but it’s worth doing properly. Cut them into chunks about the size of a walnut; they’ll break down during cooking but you want them to hold some shape initially.
In a large, heavy-bottomed pot, combine the persimmon chunks, brown sugar, water, cinnamon sticks, and dried ginger. Here’s where I used to mess up: I’d rush the initial heating and end up with uneven flavor extraction. Bring everything to a gentle boil, then immediately reduce to a low simmer.
Let it bubble away quietly for about 30 minutes—you want the liquid to turn this gorgeous amber color and smell absolutely incredible. The persimmons should be tender but not completely falling apart, and the spices should have infused the liquid with their warmth.
Remove from heat and let it cool to room temperature before refrigerating. This is crucial because the flavors continue developing as it cools, and rushing this step means less complex flavor in your final drink.
Chill for at least 4 hours, but overnight is even better—the flavors really marry together beautifully with time. When you’re ready to serve, strain out all the solids through a fine-mesh strainer or cheesecloth.
Now for the final touches: stir in honey and lemon juice to taste. Start with the amounts in the recipe, then adjust—some people like it sweeter, others prefer more tartness from the lemon. The balance should feel perfect for your family’s preferences.
Check out this traditional Korean rice cake recipe if you want to master more authentic Korean techniques that showcase how simple ingredients create extraordinary flavors.
When Things Go Sideways (And They Will)
Drink tastes too spicy from the ginger? Dilute it with a bit more water and add extra honey to balance things out. If this happens (and it will), just remember that Korean tastes tend to prefer more subtle spicing than you might expect.
Persimmons completely disintegrated into mush? You either cooked them too long or they were overripe to start with. The drink will still taste great, just strain it through a finer mesh to get a clearer liquid.
Final result too sweet or not sweet enough? This is totally personal preference—adjust with more lemon juice to cut sweetness, or more honey to boost it. In reality, I’ve learned that this drink should be pleasantly sweet but not cloying, with the spices providing warmth rather than heat.
When I’m Feeling Creative
Sometimes I add a few whole allspice berries during the simmering for extra complexity—my Spiced Winter Sujeonggwa version is incredibly warming on cold days. When I’m feeling fancy, I’ll float thin apple slices in each glass for extra fruit flavor and gorgeous presentation.
My holiday twist includes a few cardamom pods and a star anise pod for more complex spicing. For a Lighter Summer Version, I’ll serve it over ice with sparkling water for a refreshing Korean-inspired spritzer.
What Makes This Recipe Special
This sujeonggwa recipe works so well because it follows traditional Korean medicinal cooking principles that focus on balancing flavors and promoting wellness. The combination of sweet persimmons, warming spices, and cooling elements creates a drink that’s believed to aid digestion and provide comfort during illness. In Korean culture, sujeonggwa is traditionally served after meals or during special occasions as both a palate cleanser and a digestive aid. It’s part of the Korean philosophy of food as medicine, where every ingredient serves both flavor and health purposes.
Questions I Always Get About This Recipe
Can I make this Korean persimmon punch without fresh persimmons? Dried persimmons work beautifully and are actually more traditional—just use about half the amount and extend the simmering time to 45 minutes. You can find them at Asian grocery stores.
What if I can’t find Korean cinnamon for this sujeonggwa? Regular Ceylon cinnamon sticks work perfectly fine. Cassia cinnamon is stronger and spicier, so use less if that’s what you have. The key is using whole sticks for the best flavor extraction.
How long does this traditional Korean drink keep? Store it covered in the refrigerator for up to a week. The flavors actually continue to develop over time, so it often tastes even better after a few days.
Can I serve this warm instead of chilled? Absolutely! Gently reheat it on the stove without boiling, then serve warm in mugs. It’s incredibly comforting on cold days and when you’re feeling under the weather.
Is this healing persimmon drink good for digestion? In traditional Korean medicine, sujeonggwa is believed to aid digestion and soothe the stomach. The ginger and cinnamon are particularly valued for their warming, digestive properties.
What’s the best way to adjust the sweetness? Start with less honey and add more to taste—it’s easier to add sweetness than to take it away. The lemon juice helps balance any excessive sweetness beautifully.
Before You Head to the Kitchen
I couldn’t resist sharing this sujeonggwa recipe because it’s become my secret weapon for creating cozy, healing moments when anyone in the family needs comfort or we want to try something beautifully different. The best quiet afternoons are when everyone’s sipping something warm and fragrant that makes the whole house smell like a Korean grandmother’s kitchen, and trust me—this recipe delivers that perfect combination of exotic flavors and pure comfort that’ll have people asking for your secret.
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Sujeonggwa (Persimmon Punch) with Cinnamon
Description
This traditional Korean healing drink combines sweet persimmons with warming spices to create a comforting beverage that’s both delicious and believed to aid digestion. Sujeonggwa persimmon punch with authentic Korean techniques that transform simple ingredients into liquid comfort.
Prep Time: 20 minutes | Cook Time: 30 minutes | Total Time: 4+ hours (including chilling) | Servings: 6-8
Ingredients
- 4 ripe persimmons (Fuyu or fully ripe Hachiya), peeled and deseeded
- 1/2 cup packed brown sugar (adjust to taste)
- 8 cups filtered water
- 6 cinnamon sticks (Ceylon preferred, or Korean gyepi if available)
- 1/4 cup dried ginger slices (or 2 inches fresh ginger, sliced)
- 1/4 cup pine nuts, plus extra for garnish
- 1 tbsp honey (or more to taste)
- 1 tbsp fresh lemon juice
- Fine mesh strainer or cheesecloth for straining
Instructions
- Carefully peel persimmons and remove any seeds. Cut into walnut-sized chunks—they should hold their shape initially but will soften during cooking.
- In a large, heavy-bottomed pot, combine persimmon chunks, brown sugar, water, cinnamon sticks, and dried ginger slices.
- Bring mixture to a gentle boil over medium-high heat, then immediately reduce to low heat and simmer uncovered for 30 minutes. The liquid should turn amber and smell beautifully aromatic.
- Remove from heat and let cool completely to room temperature—this allows flavors to continue developing.
- Cover and refrigerate for at least 4 hours or overnight for the best flavor development.
- Strain the mixture through a fine mesh strainer or cheesecloth to remove all solids, pressing gently on the fruit to extract maximum flavor.
- Stir in honey and lemon juice, adjusting sweetness and tartness to your preference.
- Serve chilled in small glasses, garnished with a few pine nuts floating on top.
Nutrition Information (Per Serving):
- Calories: 85
- Carbohydrates: 22g
- Protein: 1g
- Fat: 1g
- Fiber: 2g
- Sodium: 5mg
- Vitamin C: 15% DV from persimmons and lemon
- Potassium: 8% DV from persimmons
- Antioxidants: High levels from persimmons and cinnamon
Notes:
Persimmons should be ripe but not mushy—they need to hold some shape during simmering. Don’t rush the cooling process; the flavors develop significantly as the mixture cools. Taste and adjust sweetness with honey rather than adding more sugar after cooking. The drink should be pleasantly sweet with warming spice notes, not overpoweringly spiced.
Storage Tips:
Store covered in the refrigerator for up to 1 week—flavors actually improve over time. Serve chilled as traditional, or gently reheat for a warming winter drink. Don’t boil when reheating as it can make the drink bitter. Stir before serving as natural settling may occur.
Serving Suggestions:
- After heavy meals as a traditional Korean digestive aid
- With Korean rice cakes or other traditional sweets
- During cold weather served warm in mugs for comfort
- For special occasions in small glass cups as an elegant finale
Mix It Up (Recipe Variations):
Spiced Winter Version: Add 2-3 whole allspice berries and a star anise pod during simmering. Lighter Summer Spritzer: Dilute with sparkling water and serve over ice with apple slices. Dried Persimmon Traditional: Use 2 cups dried persimmons instead of fresh, simmer for 45 minutes. Extra Gingery: Double the ginger for more warming properties during cold season.
What Makes This Recipe Special:
This recipe honors traditional Korean medicinal cooking principles where food serves both nourishment and healing purposes. The slow simmering and overnight chilling process allows the persimmons’ natural sweetness to meld perfectly with the warming spices, creating a drink that’s believed to aid digestion while providing comfort and wellness—exactly what Korean grandmothers have known for generations.
