Photograph of the finished Sujeonggwa

Korea · Trà quế hồng khô Sujeonggwa

Sujeonggwa

50 min Hands-on time + 3 hr 30 min waiting
EasyDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Cinnamon Cinnamon 32 g
  • Photograph of Ginger Ginger 60 g
  • Photograph of Sugar Sugar 140 g
  • Photograph of Dried persimmons Dried persimmons 4
  • Photograph of Pine nuts Pine nuts 12 g

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.

Start cooking