~165 cal · 1g protein · 35g carbs · 3g fat (estimated, per serving)
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Bowl of dark cinnamon punch with persimmon and pine nuts
🇰🇵 Pyongyang
Sujeonggwa is a traditional Korean punch enjoyed across the peninsula, simmered from cinnamon bark and ginger into a spicy-sweet ruby liquid. Served ice-cold with rehydrated dried persimmon and a scatter of pine nuts floating on top, it is a fragrant, warming-yet-cooling drink for holidays and winter alike.
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Toggle a diet and the ingredients rewrite themselves with regional substitutes.
🥕 Vegetarian
🌱 Vegan
🌾 Gluten-Free
🥛 Dairy-Free
🥜 Nut-Free
🥚 Egg-Free
Ingredients
Serves 6 —
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3 sticks cinnamon bark
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3-inch fresh ginger
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10 cups water
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1 cup brown sugar (or honey)
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4 dried persimmon
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2 tbsp pine nuts, to float
Instructions
1
Simmer the cinnamon and sliced ginger in the water in separate pots (or together) for 30 minutes.
2
Combine the infusions, stir in the brown sugar, and simmer 10 minutes until dark and fragrant.
3
Strain and chill; soak the dried persimmon in a little of the punch until soft.
4
Serve cold with a piece of persimmon and a few pine nuts floating on top.
Korean holiday tradition.
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🌏 While it simmers — know your destination
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Pyongyang. The home of cold naengmyeon buckwheat noodles.
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North Korea. Home of cold buckwheat noodles and hearty northern fare.
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Asia. From street-cart woks to slow monastery kitchens.
The story behind this dish is up top — worth a read while the pot works.
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Richard Moore & Kelsey Tucker
Recipes cooked, tested, and researched by the creators of Spin the Globe. How we build our recipes →
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