Garnish with few pine nuts on top. Read more about Cinnamon here. Because I used Cassica sticks, I got this fabulous red color without using brown sugar. We reserve the right to delete off-topic or inflammatory comments. 7 ounces dark brown sugar (about 1 cup, packed; 200g), 6 ounces fresh ginger (about three 3-inch pieces; 170g), peeled and thinly sliced, 3 ounces dried apple chips (about 1 1/2 cups; 85g). Using tongs and working one at a time, lightly char cinnamon sticks by holding them over open flame of a gas burner or kitchen torch until lightly singed on both sides, 15 to 30 seconds each. Authentic Korean recipes even YOU can cook! Traditionally dried persimmon is served with this punch, which makes for a very elegant dessert to serve the guests. Punch au gingembre, citron vert et vanille. The punch is made by brewing first the cinnamon and ginger at a slow boil. Traditionally, it's finished with dried persimmons and pine nuts for peak fall vibes. Apple Sujeonggwa (Korean Cinnamon-Ginger Punch) Spiced apple pie, but make it a warming non-alcoholic punch. https://www.beyondkimchee.com/korean-cinnamon-ginger-punch-sujeonggwa Steeping the apple chips in the punch off heat prevents them from breaking down and muddying the punch's ginger aroma. https://www.everybunnyeats.com/sujeonggwa-cinnamon-ginger-punch-persim… Si vous n'êtes que des gros buveurs, vous pouvez plutôt partir sur 0 à 0.4 litre(s) de punch par personne . Well, I am here to tell you today,  this Sujeonggwa is just right. Generally, it’s completed with dried persimmons and pine nuts for peak fall vibes. Ginger also aids with digestion which is why Sujeonggwa is served at the end of a Korean meal, especially at Korean BBQ restaurants where one is most likely to need a LOT of help with digestion.. hahaha. Of course, you are totally allowed to drink it any time of the year but just letting you know how it was traditionally. Post whatever you want, just keep it seriously about eats, seriously. As I am hesitating for a moment whether I should drink it or not, what excuse I would give to not drink it, my aunt or whoever will almost order me to drink it. Jan 26, 2016 - Sujeonggwa is a traditional Korean cinnamon ginger punch served chilled in a winter time, especially during a new year. sikhye (식혜 Korean sweet rice punch) During New Year’s, as part of tradition, our family visited many elderly relatives to pay our respects (세배 saebae). You can chill the punch (and any leftover melon) for up to two days without significantly reducing the amount of antioxidant in the fruit. Some comments may be held for manual review. Peel the ginger and cut into thin strips. Cinnamon and ginger have anti-microbial properties which makes it very healthy. Sujeonggwa is a non-alcoholic Korean digestif made by simmering ginger, cinnamon, sugar, and water to make a warm, spiced, fragrant cross in between a tea and punch. I know.. it’s cold outside.. but somehow this slushy like Sujeonggwa is so refreshingly delicious, you should try it this way too – at the end of a full Korean meal or with any meal!! Jan 15, 2018 - Sujeonggwa is a Korean dessert drink that is simple to make but delicious. Often, I was with my mom at Seollal (설날) or Korean New Year’s, visiting different relatives’ homes and to pay respects to the elders. All products linked here have been independently selected by our editors. The earliest origins of this Cinnamon Ginger Punch go back to Joseon Dynasty (1765) but the use of cinnamon and persimmons seem to have happened much later, around 19th century. 20 cl. I didn’t particularly enjoy every visit (kind of boring to sit thru adults conversation.. ) but what I always looked forward to was eating the traditional Korean snacks and drinks that was served at each home. $14.99 $ 14. Still, it’s not something I usually choose to drink if I have a choice. The solids are then removed for clarification and the remaining liquid is boiled again after adding either honey or brown sugar. Way too spicy, my throat feels like it was burning and I tell myself that I will NEVER drink that stuff again!! I love seeing what you’ve made! Chill in refrigerator to serve cold. Have you cooked this recipe? Aug 30, 2013 - Find Cash Advance, Debt Consolidation and more at Worldtrendsupdate.com. The solids are then removed for clarification and the remaining liquid is boiled again after adding either honey or brown sugar. Both the cinnamon and ginger in Sujeonggwa (수정과) not only taste amazing but their anti-microbial properties make it a wonderfully smart and healthy winter drink because it can help to prevent colds. Divide punch between individual mugs, sprinkle with pine nuts, and serve. So it is best to cook them separately first until you get the full flavor infused in the water and then mixing then last minute. Loosely based on a Korean watermelon and ginger beverage, this refreshingly sweet drink will maximize lycopene if you allow the whole fruit to ripen at room temperature instead of putting it in the fridge right after purchase. My recommendation is to use Chinese cinnamon aka Cassica Cinnamon in this recipe to get the best flavor and color. But it is good any time of the year. We may earn a commission on purchases, as described in our affiliate policy. Condiments and Sauces … When belts are loosened and eyelids begin to droop, it’s time for sujeonggwa. Every time I enter a relative’s home, as I am taking my shoes off to go inside, I always thought to myself–, ‘Hmm..What will they give us here? Pour un punch avec cette teneur en alcool (1/2), on compte en moyenne 0.2 litre(s) de punch par personne, cela s'équilibre entre petits et gros buveurs. Often times, it was also too cloyingly sweet. But it is good any time of the year. I have to admit, there’s no sweet concoction that I dislike. Some HTML is OK: link, strong, em. Traditionally, it’s finished with dried persimmons and pine nuts for peak fall vibes. Alternatively, freeze Sujeonggwa for 3-4 hrs. It’s yummy!! For this version, dried apple chips replace hard-to-find dried persimmons, which gives this sujeonggwa a mulled apple cider feel, and to compensate for the loss of the gingerbread and dried apricot notes persimmons typically provide, cinnamon sticks are lightly charred over an open flame and then combined with water, brown sugar, sliced ginger, cloves, and star anise to form the base for the drink. She’s always thinking about her next meal, and a good joke or two to go with it. Serve cold. You can use whichever you wish. It’s NOT too strong and spicy. SUJEONGGWA (KOREAN CINNAMON GINGER PUNCH) IN THE WINTER WITH SOME DRIED PERSIMMON IS SIMPLY A FABULOUS DESSERT DRINK THAT WILL ALSO KEEP THE COLD AWAY! Sujeonggwa (Korean Cinnamon Ginger Punch) in the winter with some dried persimmon is simply a fabulous dessert drink that will also keep the cold away! SUPPLY GUY 7mm Single Metal Punch Design Stamp: Holiday, Made in USA (not a set) (GINGERBREAD MAN DK-40) 4.4 out of 5 stars 4. Why?? Why do you boil ginger and cinnamon separately? Nutritional Facts in my recipe cards are provided as an estimate and may not be accurate. Get the best of Insurance or Free Credit Report, browse our section on Cell Phones or learn about Life Insurance. Bring to a boil over medium-high heat, stirring occasionally with a rubber spatula to help brown sugar dissolve, then reduce heat to a gentle simmer. J. Kenji López-Alt. Due to different brands of ingredients having different nutritional values, the values I provide here may be different from your preparation. Sujeonggwa is a non-alcoholic Korean digestif made by simmering ginger, cinnamon, sugar, and water to make a warm, spiced, aromatic cross between a tea and punch. Sujeonggwa is a Korean dessert drink that is really simple and easy to make with no special ingredients needed. So I try it and YUCK! I know sweetness is quite subjective so you are welcome to add more sugar to your liking and I will still like you and respect you so don’t worry!, Servings: 10 cups        Cooking Time: 30 min + chill time          Difficulty: EASY, Here’s all you need to make Ginger Cinnamon Punch –, Straining Ginger water for Sujeonggwa Punch, Ginger Cinnamon water mixed and boiling for Sujeonggwa. It’s SO REFRESHING!! Cinnamon and ginger have anti-microbial properties which makes it very healthy. I mean, what else do I have to look forward to?? Hi! These are the crispiest, most flavorful roast potatoes you'll ever make. Ginger-Ale; 40 gr. Serve cold and garnish with few pine nuts on top. Drink!! 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