Introduction

Sujeonggwa (수정과) is a traditional Korean punch made by simmering cinnamon and fresh ginger, sweetening the reddish-brown liquid and serving it ice-cold with softened dried persimmon (gotgam) and a few pine nuts floating on top. It is a classic after-meal drink, especially around Lunar New Year (Seollal) and Chuseok, because its spicy-sweet flavor feels refreshing after rich holiday food. Along with sikhye, it is one of the two best-known Korean traditional dessert drinks.

Sujeonggwa at a Glance

Quick facts

• What it is: a chilled cinnamon and ginger dessert punch
• Main ingredients: cinnamon sticks, fresh ginger, sugar (brown or white) or honey, dried persimmons, pine nuts
• Taste: sweet, warmly spiced and peppery from ginger, served icy cold
• Main uses: after-meal dessert drink, holiday tables, gift sets, a base for granita or cocktails

What is Sujeonggwa Made Of?

Cinnamon and ginger are simmered separately, then combined, because they release flavor at different rates and cooking them apart keeps each one clear. The strained liquid is sweetened with sugar, often brown sugar for color, or honey. Dried persimmons are soaked in the cooled punch until plump and soft, and pine nuts are added at serving. Some recipes also use whole black peppercorns or jujubes.

Types of sujeonggwa

• Homemade sujeonggwa: brewed at home with gotgam and pine nuts.
• Canned or bottled sujeonggwa: ready-to-drink versions sold at Korean markets.
• Sujeonggwa concentrate: syrup to dilute with cold water.
• Sujeonggwa slush or granita: frozen and scraped as a modern dessert.

What Does Sujeonggwa Taste Like?

It tastes like a sweet, ice-cold cinnamon tea with a spicy ginger kick at the back of the throat. The soaked persimmon is soft and honey-sweet, almost like a candied fruit, and the pine nuts add a buttery note. It is more intense and spicier than sikhye, which is mild and rice-based.

Popular Ways to Enjoy Sujeonggwa

Classic sujeonggwa

Served cold in a small bowl with persimmon and pine nuts. Recipe below.

Holiday dessert table

Paired with traditional sweets like yakgwa and rice cakes at Seollal and Chuseok.

Sujeonggwa granita

Frozen in a shallow tray and scraped into icy flakes for summer.

Warm cinnamon-ginger tea

Some people sip the unchilled base warm in winter, like saenggang-cha.

Easy Homemade Sujeonggwa Recipe (Serves 6–8)

Ingredients

• 1 1/2 oz (40 g) cinnamon sticks (about 6–8 sticks), rinsed
• 2 1/2 oz (70 g) fresh ginger, peeled and thinly sliced
• 10 cups (2.4 L) water, divided
• 3/4 cup (150 g) brown sugar, or to taste
• 1/4 cup (60 g) white sugar or honey
• 4–6 dried persimmons (gotgam), stems removed
• 1 tbsp pine nuts

Instructions

1. Put the cinnamon and 5 cups water in one pot and the ginger and 5 cups water in another.
2. Bring both to a boil, then simmer on medium-low for 30–40 minutes until fragrant and well colored.
3. Strain both liquids through a fine sieve into one pot. Add the brown sugar and white sugar or honey and simmer 5 minutes, stirring until dissolved. Taste and adjust the sweetness.
4. Cool completely, then refrigerate until very cold.
5. A few hours before serving, add the dried persimmons to the cold punch so they soften. Serve in small bowls with a softened persimmon (sliced if large) and a few pine nuts on top.

Tip: Add the persimmons only to cold punch. Hot liquid makes them fall apart and turns the drink cloudy.

Where to Buy Sujeonggwa

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How to Store Sujeonggwa

Homemade sujeonggwa keeps in a sealed bottle or jar in the refrigerator for about 1 week; remove the persimmons after 1–2 days so they don’t get mushy. You can also freeze the strained punch for up to 2 months. Bottled and canned versions follow the label and should be refrigerated after opening.

Sujeonggwa FAQ

Is sujeonggwa alcoholic?

No. It is a non-alcoholic punch made from spices, sugar and water, enjoyed by all ages.

Does sujeonggwa have caffeine?

No. It contains no tea leaves or coffee, only cinnamon and ginger.

Can I make sujeonggwa without dried persimmons?

Yes. The drink itself is just the spiced punch; persimmons are a traditional garnish. You can add a few pine nuts or jujube slices instead.

Why cook cinnamon and ginger separately?

Many traditional recipes boil them apart so each flavor stays clean and the drink stays clear, then mix the two liquids at the end.

Conclusion

Sujeonggwa is a fragrant, spicy-sweet Korean punch that is easy to brew at home and perfect after a big meal. If you enjoy traditional Korean drinks, try our yuja-cha or a refreshing glass of maesil ade.