Sujeonggwa

Ingredients

• 6⅓ cupsWatersplit between the ginger and the cinnamon brew
• 1⅓ ozGingerfresh, peeled and thinly sliced
• 1 ozCinnamonabout 3 sticks, rinsed
• 4 ozSugarraw or white sugar also works; adjust to taste
• 4Dried persimmonsgotgam; left to soften in the cold drink
• 1 tbspPine nutsfor garnish
• 6Clovessimmered with the cinnamon and ginger (optional)
• 5Walnutsrolled up inside dried persimmons (optional)
• dried jujubesfor garnish (optional)

Method

1. Prep the ginger and cinnamonPeel the ginger and slice it thinly, then give the cinnamon sticks a quick rinse under cold water.
2. Simmer the ginger brewPut the ginger in a pot with half of the water, bring it to a boil, then turn the heat down and let it simmer for 20 to 40 minutes.
3. Simmer the cinnamon brewMeanwhile, bring the cinnamon sticks to a boil in a second pot with the other half of the water and simmer them for 20 to 40 minutes as well; if you like, add the cloves here.
4. Strain and combine the brewsPour both brews through a fine sieve, discard the ginger, cinnamon and cloves if using, and combine the two liquids in one pot.
5. Dissolve the sugar and tasteStir in the sugar and let everything simmer briefly until it has completely dissolved, tasting as you go and adjusting the sweetness to your liking.
6. Cool and chill overnightLet the brew cool, then chill it in the fridge for a few hours, ideally overnight.
7. Soften the persimmonsOne to two hours before serving, drop the dried persimmons into the cold drink so they have time to soften.
8. Serve in bowlsLadle the sujeonggwa cold into bowls, add a persimmon to each one and sprinkle with pine nuts.

Tips and variations

Short on time? You can simmer the ginger and cinnamon together in one pot instead of separately. The persimmons can be cut into thin strips, or left whole with the stem on so they keep their shape. For something especially pretty, try a persimmon-walnut roll: lay the persimmons out overlapping, roll the walnuts up inside, freeze, then slice into rounds about 2 cm thick and float them in the drink. On cold days sujeonggwa is lovely served hot, too, and dried jujubes make a nice garnish instead of or alongside the pine nuts.