Sujeonggwa수정과

Sujeonggwa and sikhye are the two traditional Korean punch drinks, and they always appear as a pair at holiday meals. While sikhye handles the sweet rice side, sujeonggwa brings the warm spice. This cinnamon-ginger punch is Korea's answer to mulled wine, except it is served ice cold and has been around for far longer.

The technique here is dead simple, but the order matters. You simmer the ginger first, then the cinnamon, because they release their flavors at different rates. Ginger gives up its heat quickly and can turn bitter if overcooked. Cinnamon needs longer, slower extraction. By staggering them, you get a balanced drink where neither spice dominates.

The traditional garnish is gotgam, dried persimmon, which gets rehydrated slightly in the cold punch and adds a chewy, date-like sweetness. If you cannot find dried persimmons, a few pine nuts floating on top is the classic alternative. Both are more than decoration. The persimmon adds another layer of natural sweetness, and the pine nuts contribute a subtle richness.

One thing I have learned through trial and error: do not skimp on the straining. Run it through a fine mesh strainer at least twice, or use cheesecloth. Any ginger fibers or cinnamon sediment left in the liquid will make the punch look muddy and give it a gritty texture.

Sujeonggwa keeps remarkably well in the refrigerator. In fact, it gets better after a day or two as the flavors meld. Korean families often make a big batch before Chuseok or Seollal and keep it in a large pitcher, ladling it out throughout the holiday. In the summer, it is just as good served over ice. The ginger provides a subtle warming sensation that contrasts beautifully with the cold temperature, making it refreshing in a way that plain iced tea cannot match.