Korean Cinnamon Punch (Sujeonggwa) Hot Pot with Dried Persimmon

A warm and comforting Korean cinnamon punch served in a hot pot with dried persimmon, perfect for a cozy dessert.

Prep Time

15 minutes

Total Time

45 minutes

Calories

380 kcal

Difficulty

Easy

Equipment

3 items

Cost

£2.70/serving

Season:

Meal Type:

Cuisine:

Dietary:

Mood:

Ingredients

Servings

4Cinnamon sticks(About 3-4 inches each)

£1.50

2ozGinger(Fresh ginger, peeled and sliced)

£0.60

8cupsWater

0.5cupBrown sugar(Adjust to taste)

£0.30

2tablespoonsHoney(Optional, for added sweetness)

£0.40

4Dried persimmons (Gotgam)(Cut into halves or quarters)

£6.00

2tablespoonsPine nuts(Optional, for garnish)

£1.75

5Whole peppercorns(Optional, for added spice)

£0.25

Total Cost

£10.80

£2.70 per serving

Instructions

1.
In a large pot, combine the cinnamon sticks, ginger slices, whole peppercorns (if using), and water.
2.
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.
3.
Strain the liquid through a fine-mesh sieve into a clean pot or heat-safe bowl. Discard the cinnamon sticks and ginger.
4.
Return the strained liquid to the pot and add the brown sugar and honey (if using). Stir until the sugar is completely dissolved.
5.
Taste and adjust the sweetness if needed. Add more brown sugar or honey to your liking.
6.
Transfer the Sujeonggwa to a hot pot. Add the dried persimmon pieces to the hot pot.
7.
Keep the hot pot on low heat to maintain a warm temperature while serving.
8.
Ladle the warm Sujeonggwa into small bowls or cups, ensuring each serving has a piece of dried persimmon.
9.
Garnish with pine nuts, if desired, before serving.

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My Notes

Nutrition Information

Nutrition per serving (350g)

380 kcal / 1590 kJ

Carbs

85g

33% of RDA

Fat

7% of RDA

Protein

6% of RDA

Detailed Breakdown

Fibre

5 g

17% of RDA

Sugar

65 g

72% of RDA

Sodium

15 mg

1% of RDA

Saturated Fat

0.5 g

3% of RDA

Chef's Tips

For a stronger cinnamon flavor, simmer the mixture for a longer time.

If you don't have dried persimmons, you can substitute with other dried fruits like apricots or raisins, but the flavor will be different.

Adjust the amount of sugar and honey to your desired sweetness level. Remember that the dried persimmons will also add sweetness.

Be careful not to overheat the hot pot, as the sugar can burn and cause the Sujeonggwa to taste bitter.

For a spicier kick, add a few more peppercorns or a small piece of dried chili to the simmering liquid.

Cooking Equipment

Large pot

Hot pot (electric or stove-top)

Fine-mesh sieve

Wine Pairings

No wine pairing suggestions available for this recipe.

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