Korea

Sujeonggwa

Name: Sujeonggwa
Total time: 1 h
Yield: 6 servings
Cuisine: Korean
Ingredients: a big thumb thinly sliced ginger; 4 sticks cinnamon; 7 1/2 cups water; 1/2 cup and a bit brown sugar; 6 dried persimmons or dates dates; 1 tbsp pine nuts

Cinnamon and ginger punch, served cold with a soft persimmon. Korean dessert in a glass.

60 minTime

1 gProtein each

mildSpice

Cinnamon punch2 chapters · 1 min read

Make it your way

Grandma's wayCold cinnamon and ginger punch with dried persimmon.

The original

136kcalsame

1 gproteinsame

4 gfibresame

60minutessame

Sujeonggwa.

Per serving, worked out from the ingredient table.

Ingredients

Gingera big thumb, thinly sliced

Cinnamon4 sticks

Water7½ cups

Brown sugar½ cup and a bit

Dates6 dried persimmons, or dates

Pine nuts1 tbsp

Method

4 steps

1Simmer the ginger in half the water for 30 minutes. In another pot simmer the cinnamon in the rest.
2Strain both, combine and stir in the brown sugar until dissolved.
3Cool, then chill thoroughly. Add the dried persimmons and soak overnight.
4Serve very cold in small bowls with a persimmon and a few pine nuts floating.

Serve it like this

Serve chilled in small bowls or glasses with a persimmon and pine nuts floating. Pairs with rice cakes and yakgwa.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Korea

Sujeonggwa

Cinnamon and ginger punch, served cold with a soft persimmon. Korean dessert in a glass.

60 minTime

1 gProtein each

mildSpice

Cinnamon punch2 chapters · 1 min read

Make it your way

Grandma's wayCold cinnamon and ginger punch with dried persimmon.

The original

136kcalsame

1 gproteinsame

4 gfibresame

60minutessame

Sujeonggwa.

Per serving, worked out from the ingredient table.

Ingredients

Gingera big thumb, thinly sliced

Cinnamon4 sticks

Water7½ cups

Brown sugar½ cup and a bit

Dates6 dried persimmons, or dates

Pine nuts1 tbsp

Method

4 steps

1Simmer the ginger in half the water for 30 minutes. In another pot simmer the cinnamon in the rest.
2Strain both, combine and stir in the brown sugar until dissolved.
3Cool, then chill thoroughly. Add the dried persimmons and soak overnight.
4Serve very cold in small bowls with a persimmon and a few pine nuts floating.

Serve it like this

Serve chilled in small bowls or glasses with a persimmon and pine nuts floating. Pairs with rice cakes and yakgwa.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Sujeonggwa

Make it your way

Ingredients

Method

Sujeonggwa

Make it your way

Ingredients

Method

Make it a meal