Sujeonggwa is a traditional Korean punch of cinnamon and ginger, deep reddish brown, sweet and warming even though it is served cold. It has been recorded since the Joseon era and is traditionally made from late autumn through winter, when dried persimmons, which soften and swell in the punch, are at their best. It often closes a Korean meal, particularly a barbecue, since ginger has long been prized for helping digestion.

The method has one clever trick: the ginger and cinnamon are simmered in separate pots, because cooked together they dull each other. Then they are combined, sweetened, chilled and served in small bowls with a persimmon and a few floating pine nuts. It contains no alcohol at all, and after a plate of bulgogi it does exactly what a cool down lap does after a race.

The punch

Ingredients

• 2 ounces (55 g) fresh ginger
• 5 cups (1.2 liters) water
• 1 ounce (30 g) cinnamon sticks
• 5 cups (1.2 liters) water
• 1/2 cup (100 g) light brown sugar
• 2 tablespoons honey

To serve

Ingredients

• 4 dried persimmons
• 1 tablespoon pine nuts

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