Beverages > Korean > Traditional Beverages

Mogwa-Cheong Sujeonggwa (Mugwort Cinnamon Punch) Recipe

Ingredients with Measurements:
- 1 cup dried mugwort leaves
- 10 cups water
- 1 cinnamon stick
- 1 cup brown sugar
- 1/4 cup pine nuts (optional)

Special equipment needed:
- Large pot
- Strainer
- Pitcher or large bowl
- Ladle
- Glasses or cups

Step-by-step instructions:
1. Rinse the dried mugwort leaves in cold water and drain.
2. In a large pot, add the mugwort leaves, water, and cinnamon stick. Bring to a boil over high heat.
3. Reduce the heat to low and simmer for 30 minutes.
4. Remove the pot from the heat and let it cool for 10 minutes.
5. Strain the mixture through a strainer into a pitcher or large bowl.
6. Add the brown sugar and stir until dissolved.
7. Chill the punch in the refrigerator for at least 2 hours.
8. Serve the punch in glasses or cups and garnish with pine nuts (optional).

Preparation time: 10 minutes
Cooking time: 30 minutes
Chilling time: 2 hours
Simmer over low heat
Serving size:
8 servings

Nutritional information:
Calories: 150
Fat: 1g
Carbohydrates: 38g
Protein: 1g
Sodium: 10mg
Sugar: 34g

Substitutions for ingredients:
- Dried mugwort leaves can be substituted with fresh mugwort leaves.
- Brown sugar can be substituted with honey or maple syrup.
- Pine nuts can be substituted with walnuts or almonds.

- Add sliced ginger for extra flavor.
- Use honey instead of brown sugar for a healthier option.
- Add a splash of rice wine for an adult version.

Tips and tricks:
- Be sure to rinse the mugwort leaves thoroughly to remove any dirt or debris.
- Adjust the sweetness to your liking by adding more or less brown sugar.
- Serve the punch chilled for a refreshing drink.

Storage instructions:
Store the punch in an airtight container in the refrigerator for up to 3 days.

Reheating instructions:
The punch can be reheated on the stove over low heat or in the microwave.

Presentation ideas:
Serve the punch in clear glasses or cups to showcase the beautiful green color.

Garnish the punch with pine nuts, sliced ginger, or a cinnamon stick.

Mogwa-Cheong Sujeonggwa pairs well with Korean rice cakes or sweet potato noodles.

Suggested side dishes:
Serve the punch with Korean fried chicken or bulgogi beef.

Troubleshooting advice:
- If the punch is too sweet, add more water to dilute the sweetness.
- If the punch is too bitter, reduce the amount of mugwort leaves used.

Food safety advice:
Be sure to rinse the mugwort leaves thoroughly and discard any leaves that appear to be moldy or spoiled.

Food history:
Mogwa-Cheong Sujeonggwa is a traditional Korean punch made with mugwort leaves and cinnamon. It is often served during special occasions and holidays.

Flavor profiles:
Mogwa-Cheong Sujeonggwa has a slightly bitter and earthy flavor with a hint of sweetness from the brown sugar.

Serving suggestions:
Serve the punch chilled as a refreshing drink or as a dessert after a meal.

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Region: Korean

Taste: Sweet, Spicy, Tangy, Herbal, Aromatic