Sujeonggwa: A Cold Korean Punch to Ease the Transition from Summer to Fall


At some Korean barbecue restaurants, after a heavy meal of meat, seafood, rice and all the delicious banchan that goes with it, the waiter will come by with small cups of a cold cinnamon punch called Sugeonggwa.

The cinnamon and ginger in the punch are meant to aid with digestion and the sweetness is exactly what you need at the end of a heavy meal when the last thing you want is dessert.

The drink is all at once sweet and spicy which is confusing because it’s often served cold. The flavors are those you’d expect from a warm slice of pie. It’s the perfect combination of sweet and spicy.

I recently picked up some Jujubes at the Korean market. No, not the candy, but the dried Korean or Chinese date and various sources suggested adding dried dates to the punch instead of the traditional dried persimmons.


Sujeonggwa (Cold Korean Dessert Punch)

Serves 8


8 cups water

1 2-inch piece of ginger, peeled and sliced

4 cinnamon sticks

1/2 cup apple cider

1/2 cup sugar

5 dried Korean dates, sliced (optional)


1. Add the sliced ginger and 4 cups water to a large pot with a lid. Bring to a boil and cook for 20 minutes. Pour into a glass jar or heat-proof container and set aside to allow the ginger to continue to steep into the water.

2. In the same add 4 cups water and 4 cinnamon sticks and cook for 30 minutes over medium heat, covered. If the lid starts to shake, lower the heat to a simmer. Add the sugar, apple cider and sliced dates. Add the ginger water back in, remove the cinnamon sticks and dates and   allow the liquid to chill for at least 6 hours in the fridge. Serve in crystal punch glasses after a heavy meal.

I’m obsessed with my new ombre stock pot. It just keeps yelling, “make fall punch in me!”


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