Korean
Korean - Desserts and Drinks
Sujeonggwa
Chef's Menu Description
An indulgent artisan dessert, beautifully crafted with premium ingredients and presented with exquisite garnishes for a memorable finale.
Ingredients
- • 2 sticks cinnamon (about 4 inches each)
- • 1 2-inch piece of fresh ginger, thinly sliced
- • 6 cups water
- • 1/2 cup sugar
- • 2 tbsp honey
- • 3 dried persimmons (gotgam)
- • 1 tbsp pine nuts
Preparation Steps
1
Phase 1
Combine the cinnamon sticks, sliced ginger, and water in a pot, bring to a boil, then simmer covered for 30 minutes.
2
Phase 2
Strain the deep amber liquid through a fine sieve into a clean pot and discard the spices.
3
Phase 3
Stir in the sugar and honey over low heat until fully dissolved, then remove from heat.
4
Phase 4
Cut the dried persimmons in half, add them to the warm punch, and let them soak for 2 hours at room temperature.
5
Phase 5
Refrigerate the punch thoroughly for at least 3 hours.
6
Phase 6
Ladle into cups with one piece of soaked persimmon each, and float 2 or 3 pine nuts on top.