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Sujeonggwa (Korean Cinnamon-Ginger Punch)

A deep-amber Korean punch simmered from cinnamon and ginger, sweetened with sugar or honey, and served ice-cold with soft dried persimmon and pine nuts. Spiced, soothing and traditionally the close to a Korean feast.

By Table & Traditions Editors

Published June 22, 2026

A glass bowl of deep amber sujeonggwa with a slice of soft dried persimmon and floating pine nuts, cinnamon sticks beside it.

Sujeonggwa (수정과) is a traditional Korean punch (hwachae) made by simmering cinnamon and ginger separately, then combining and sweetening the brew. Served chilled with rehydrated dried persimmon (gotgam) and a few floating pine nuts, it's a classic close to a holiday meal — especially around Lunar New Year — prized as a digestive after rich, spicy food.

Yield
Serves 6
Prep
10 min
Cook
40 min
Total
About 50 min, plus chilling
Difficulty
Easy

Sujeonggwa is a deep-amber Korean punch built from two simmered brews — cinnamon in one pot, ginger in another — combined, sweetened and served ice-cold with soft dried persimmon and floating pine nuts. It’s the traditional close to a Korean feast, prized as a digestive after rich, spicy food.

Brew the spices separately

Simmer the cinnamon bark and the sliced ginger in their own pots for half an hour or more. Brewing them apart pulls the fullest flavour from each, then you blend the two to find your own cinnamon-to-ginger balance.

Sweeten warm, chill hard

Combine the strained brews, dissolve sugar or honey while warm, then chill thoroughly — sujeonggwa is meant to be drunk cold, which sharpens the spice.

Finish with persimmon and pine nuts

Float a piece of softened dried persimmon and a few pine nuts in each cup — the signature garnish you eat at the end. It keeps for days and only improves. Compare with café de olla and thandai. More in the Drinks guide.

Ingredients

Serves
6
  • 5–6 sticks cinnamon (Korean/cassia bark) Use a generous amount of bark — cinnamon is half the drink's identity. Whole sticks, not ground, for a clear punch.
  • 100 g fresh ginger, sliced
  • 2 litres water (divided, 1 litre per pot)
  • 150 g sugar, or part honey, to taste
  • 6 soft dried persimmons (gotgam), optional but traditional Rehydrated in the punch, they turn silky and sweet — the classic garnish you eat at the end.
  • 1 tbsp pine nuts, to garnish

Method

Tap a step’s number to check it off as you go.

  1. In one pot, simmer the cinnamon in 1 litre of water; in a second pot, simmer the sliced ginger in the other litre. Keep each at a gentle simmer for 30–40 minutes.

    Why: Brewing the cinnamon and ginger separately is the traditional technique — it draws the fullest flavour from each without one muddying the other, then you blend them to taste.

  2. Strain both brews, combine them, and stir in the sugar (and/or honey) while still warm until dissolved. Taste and balance the spice and sweetness.

    Why: Combining after brewing lets you control the cinnamon-to-ginger ratio; dissolving the sugar warm ensures it's fully incorporated and lets you adjust to your palate.

  3. Chill thoroughly. Serve cold in bowls or cups, adding a piece of softened dried persimmon and a few pine nuts to each.

    Why: Sujeonggwa is meant to be drunk ice-cold — the chill sharpens the spice; the persimmon and floating pine nuts are the signature finish.

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Variations

  • Honey-sweetened

    Use honey in place of some or all of the sugar for a rounder, more floral sweetness (add it once the brew has cooled a little to preserve the aroma).

  • Extra gingery

    Increase the ginger or simmer it longer for a punchier, warming brew — good in cold weather served slightly warm.

  • With dried persimmon stuffed with walnut

    Stuff the softened persimmons with a walnut half and slice them — a festive way to serve the fruit alongside the punch.

Serving & Storage

Traditionally a palate-cleansing digestive at the end of a meal, especially festive ones. Excellent after spicy or rich Korean food, and a refreshing cold drink in summer or a warm one in winter.

Storage: Keeps 4–5 days covered in the fridge and arguably improves as the flavours meld. Add the persimmon and pine nuts only when serving so they stay fresh.

Nutrition

Per serving (1 cup (~250 ml))

Calories
110
Protein
0 g
Carbs
28 g
Fat
1 g
Fiber
1 g
Sugar
25 g
Sodium
5 mg

Estimated using standard ingredient data. Values vary with brands and substitutions.

Frequently Asked Questions

Why brew the cinnamon and ginger in separate pots?

It's the traditional method and it gives a cleaner, more balanced result. Cinnamon and ginger release their flavours at different rates, so brewing them apart lets each reach full strength without overpowering the other — then you combine and adjust the ratio to taste. You can simmer them together in a pinch, but separate pots are the classic way.

What if I can't find dried persimmon?

The punch itself is complete without it — the persimmon and pine nuts are a garnish, not a flavour base. If you can't find gotgam, serve the spiced punch plain, or float just the pine nuts. Asian groceries usually stock soft dried persimmon, especially around Lunar New Year.

Is sujeonggwa served hot or cold?

Traditionally ice-cold, which makes it especially refreshing after a heavy meal and in summer. That said, the same warming cinnamon-ginger brew is lovely served hot in cold weather — both are enjoyed in Korea.

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