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Sujeonggwa: Korean Cinnamon and Ginger Punch

Sujeonggwa (Cinnamon & Ginger Punch)

This recipe is from the Chef Butler Korean box of the month.
Course Drink
Cuisine Korean
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 4
Author Valerie Lugonja VIA Chef Butler and Katie


  • cup ginger , peeled and chopped
  • 5 cinnamon sticks
  • 2 tablespoons granulated (white) sugar
  • 2 tablespoons dark brown sugar
  • 5 cups water
  • 12 pine nuts


  1. Wash cinnamon sticks; break in half to allow fit in pot
  2. Peel ginger; chop into large pieces
  3. In a covered pot, add water, cinnamon sticks, ginger, white sugar, and brown sugar; bring to a boil, then simmer covered for 30 minutes
  4. Strain with a colander or coffee filter, to remove the cinnamon and ginger
  5. Serve mugs, garnishing each with 3 pine nuts