Today I will be introducing you to a beverage that is muck loved by Kkoreans. I know that it has been a long time since I have last posted about a beverage, I think the last time was in my post about Sikhye. Anyways, on to today's drink...
Sujeonggwa is a Korean traditional fruit punch. Dark reddish brown in color, it is made from dried persimmons, cinnamon, ginger, peppercorn and is often garnished with pine nuts. The punch is made by brewing first the cinnamon, ginger and peppercorn at a slow boil. The solids are then removed for clarification and the remaining liquid is boiled again after adding either honey or brown sugar. The dried persimmons are cut into portions and are added to soak and soften after the brew has completely cooled. This is usually done several hours before serving, as extensive soaking of the fruit may thicken the clear liquid to a murky appearance.
Sujeonggwa is served cold and commonly as a dessert, much like sikhye, due to its sweet taste. It is also widely available in canned form.photo
The earliest mention of sujeonggwa dates back to 1849 in the book Dongguksesigi (동국세시기, 東國歲時記), a book of seasonal customs written by scholar Hong Seok Mo (홍석모). The sujeonggwa recipe mentioned in the book is a dried persimmon brew with added ginger and pine nuts.
That is a very through introduction to sujeonggwa and its history. I think it is time to get started on the recipe....
Ingredients
10 Cups Water
About 12 Cinnamon Sticks
About ⅓ Cup Ginger
½ Cup Sugar
½ Cup Dark Brown Sugar
Some Dried Persimmons
Some Pine Nuts (to Garnish)
Method
1. In a pot, bring water, cinnamon, and ginger to a boil.
2. Simmer vigorously for 30 minutes.
3. Remove from heat, strain and discard solids, and stir in sugar to dissolve.
4. Place persimmons into liquid and steep for at least two hours or store in refrigerator to serve cold.
5. To serve, ladle punch into small bowls or teacups and garnish with a few pine nuts per serving. (You can remove persimmons or slice and add to drink)
And there you have it, a sweet drink to serve either hot or cold according to the weather. You can always make more and bring it out when guests come over, or even have some at the end of a long day to relax.
That is it from me today, tomorrow I will be back with another post. Please look forward to it ^^
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