How to make Sujeonggwa

By Kimchimari · 90 min

Ingredients

Instructions

1. Peel the fresh ginger and slice it thin.
2. Rinse the cinnamon sticks in water.
3. Get two pots or a kettle that each hold 5 cups or more.
4. Put the sliced ginger in one pot with 5 cups of water. Bring to a boil, then simmer for 20 minutes.
5. Put the cinnamon sticks in the other pot with 5 cups of water. Bring to a boil, then simmer for 20 minutes.
6. Strain both the ginger water and the cinnamon water to remove any debris.
7. In a large pot or kettle, combine the ginger water and cinnamon water. Add 1/2 cup sugar and stir.
8. Bring to a boil and simmer for 2-3 minutes. Let it cool, then chill in the refrigerator.
9. Soak whole dried persimmons, stem included, in the punch for at least 2 hours before serving so they soften. Do not leave them so long that they start to fall apart.

Summarized from Kimchimari's video. Watch it for the details.

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