Ingredients with Measurements:
- 1 cup dried persimmon
- 1 cinnamon stick
- 6 cups water
- 1/2 cup honey
- 1/4 cup brown sugar
- 1/4 cup pine nuts
- 1/4 cup dried jujubes (optional)
- 1/4 cup ginger, sliced
Special equipment needed:
- Large pot
- Strainer
- Pitcher or large bowl
- Ladle
Step-by-step instructions:
1. Rinse the dried persimmons and soak them in water for at least 2 hours or overnight.
2. In a large pot, add the soaked persimmons, cinnamon stick, ginger, and 6 cups of water. Bring to a boil over high heat.
3. Reduce the heat to low and simmer for 30 minutes.
4. Remove the persimmons, cinnamon stick, and ginger from the pot using a strainer and discard.
5. Add honey and brown sugar to the pot and stir until dissolved.
6. Let the mixture cool to room temperature.
7. Transfer the mixture to a pitcher or large bowl and refrigerate for at least 2 hours or until chilled.
8. Serve the sujeonggwa in individual cups and garnish with pine nuts and dried jujubes (optional).
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Chilling time: 2 hours
5. Temperature:
Boiling temperature for cooking, room temperature for cooling, and refrigerated for chilling.
Serving size:
This recipe makes about 6-8 servings.
Nutritional information:
Calories: 150
Fat: 2g
Carbohydrates: 35g
Protein: 1g
Sodium: 10mg
Sugar: 30g
Substitutions for ingredients:
- Dried persimmons can be substituted with dried dates or figs.
- Pine nuts can be substituted with walnuts or almonds.
- Brown sugar can be substituted with white sugar or honey.
Variations:
- Add a splash of rice wine or soju for a boozy twist.
- Use maple syrup instead of honey for a vegan option.
- Add a pinch of black pepper for a spicy kick.
Tips and tricks:
- Soak the dried persimmons overnight for a softer texture.
- Adjust the sweetness to your liking by adding more or less honey and sugar.
- Serve the sujeonggwa with ice cubes for a refreshing drink.
Storage instructions:
Store the sujeonggwa in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Sujeonggwa is traditionally served cold, but if you prefer it warm, heat it up in a pot over low heat until warm.
Presentation ideas:
Serve the sujeonggwa in clear glass cups to show off the beautiful color and garnish with pine nuts and dried jujubes.
Garnishes:
Pine nuts and dried jujubes.
Pairings:
Sujeonggwa is a perfect pairing for Korean rice cakes or sweet potato noodles.
Suggested side dishes:
- Korean fried chicken
- Kimchi fried rice
- Japchae (sweet potato noodles)
- Tteokbokki (spicy rice cakes)
Troubleshooting advice:
- If the sujeonggwa is too sweet, dilute it with more water.
- If the sujeonggwa is too thin, simmer it for a longer time to reduce the liquid.
Food safety advice:
Make sure to soak the dried persimmons properly to avoid any dirt or debris.
Food history:
Sujeonggwa is a traditional Korean drink made with dried persimmons, cinnamon, ginger, and honey. It is often served as a dessert or after-meal drink.
Flavor profiles:
Sujeonggwa has a sweet and spicy flavor with a hint of cinnamon and ginger.
Serving suggestions:
Serve the sujeonggwa chilled in individual cups as a refreshing drink.
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Region: Korean