Korean Cinnamon Punch (Sujeonggwa) Hot Pot with Dried Persimmon

In a large pot, combine the cinnamon sticks, ginger slices, whole peppercorns (if using), and water.

Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, cover, and simmer for 20-25 minutes, allowing the flavors to infuse.

Strain the liquid through a fine-mesh sieve into a clean pot or heat-safe bowl. Discard the cinnamon sticks and ginger.

Return the strained liquid to the pot and add the brown sugar and honey (if using). Stir until the sugar is completely dissolved.

Taste and adjust the sweetness if needed. Add more brown sugar or honey to your liking.

Transfer the Sujeonggwa to a hot pot. Add the dried persimmon pieces to the hot pot.

Keep the hot pot on low heat to maintain a warm temperature while serving.

Ladle the warm Sujeonggwa into small bowls or cups, ensuring each serving has a piece of dried persimmon.

Garnish with pine nuts, if desired, before serving.