Sujeonggwa

What to get ready

• Cinnamon 1.1 oz
• Ginger 2.1 oz
• Sugar 4.9 oz
• Dried persimmons 4
• Pine nuts 0.4 oz

Method

1. 1 Simmer cinnamon sticks with water in a separate pot over low heat for 40 minutes, then strain to remove the residue.
2. 2 Simmer sliced ginger with water in a separate pot for 30 minutes, then strain the liquid.
3. 3 Mix the two parts water together, add sugar, and boil for 5 minutes until the sugar dissolves completely.
4. 4 Let it cool, then refrigerate for at least 3 hours to allow the cinnamon flavor to fully infuse.
5. 5 Soak dried persimmons in tea for 30 minutes until softened, pour into a cup, and sprinkle pine nuts on top.

With an appliance

• Pressure cooker 30 min

  Replace steps 1 and 2: cook the cinnamon and ginger in two separate heat-resistant cups placed on a steamer rack under high pressure for 8 minutes, then release the pressure naturally for 10 minutes, and then strain each portion of the liquid. Keep steps 3 to 5 unchanged.