Homemade Instant Sujeonggwa (Korean Cinnamon & Ginger Punch)

Raises Body Heat & Improves Digestion

It’s freezing in Korea. The mercury dropped to 24 °C (75.2 ℉) below zero in Gangwon Province and 16 °C below freezing in Seoul, earlier this month. So, I’m going to introduce some recipes to raise body temperature.

Sujeonggwa (cinnamon & ginger punch) is a traditional beverage which helps to increase body heat. It warms up the lower abdomen and also improves blood circulation. The brown-colored punch is a great refreshment for any meal as it promotes digestion.

Persimmons are one of the main ingredients of sujeonggwa. There're the crispy kind (dangam) and the creamy ones (hongsi). In Korea, the beloved fruit is available all year round, as it's frozen (hongsi & semi-dried bangeonsi) or dried (gotgam).

The white powder (sisang) on the surface of gotgam or bangeonsi is a treatment for bronchial tubes related diseases and it’s also used as a natural Viagra along with hongsam (Korean red ginseng). You’ll be able to spot traces of sisang in the image at the top.

Sujeonggwa is a festive beverage and winter’s favorite as well. The traditional recipe involves cinnamon sticks and long-simmering time. That’s why I made this simpler and quicker version. Both cinnamon and ginger are fiery so the beverage tastes better and milder when served cold. It’s also a great summer drink so keep it in your freezer, tropical rain or snow :)

Ingredients

Serves 1

1 teaspoon ground cinnamon

1/4 teaspoon grated ginger

3 tablespoons rice syrup (or 3 teaspoons sugar)

200ml water

1 dried persimmon (optional)

Directions

1. Place ground cinnamon, grated ginger, rice syrup and water in a saucepan. Bring to a boil over high heat.

2. Remove from heat and use a coffee filter or a fine sieve to filter off ground cinnamon and ginger bits.

3. Serve cold with dried persimmon or a couple of raw pinenuts.

* I used a bangeonsi (semi-dried persimmon) in the image.