The Ultimate Apple Sujeonggwa (Cozy Korean Cinnamon-Ginger Punch!)
Imagine the most incredible, soul-warming aroma filling your home—the scent of smoky, charred cinnamon, spicy fresh ginger, and sweet apples simmering together into a fragrant, comforting brew. That, my friends, is the magical, sensory experience of this Apple Sujeonggwa. This isn’t just a warm drink; it’s a traditional Korean punch, a restorative elixir, and the…
Imagine the most incredible, soul-warming aroma filling your home—the scent of smoky, charred cinnamon, spicy fresh ginger, and sweet apples simmering together into a fragrant, comforting brew. That, my friends, is the magical, sensory experience of this Apple Sujeonggwa. This isn’t just a warm drink; it’s a traditional Korean punch, a restorative elixir, and the coziest hug in a mug you will ever have the pleasure of sipping.
I promise you, there is no greater feeling on a chilly day than wrapping your hands around a warm mug of this beautiful, amber-colored punch. Each sip is a perfect harmony of spicy, sweet, and smoky. The gentle warmth of the ginger, the deep perfume of the cinnamon, and the soft, rehydrated apple all come together in a drink that feels both special and incredibly nourishing.
Get ready to create a truly special, aromatic beverage that will become your new favorite way to welcome the cooler seasons.
Why This Apple Sujeonggwa Will Be Your New Go-To!
You are going to be completely captivated by the deep, complex flavors of this easy-to-make Korean punch. It’s a must-try for so many reasons:
- Deeply Aromatic & Flavorful: The unique technique of charring the cinnamon sticks unlocks a smoky, complex flavor that you just can’t get from simmering alone. It’s a true game-changer.
- The Ultimate Cozy & Comforting Drink: The combination of warm ginger, cinnamon, and sweet apple is the very definition of comfort. It’s perfect for sipping on a chilly evening or when you’re feeling under the weather.
- A Unique and Impressive Beverage: While it’s incredibly easy to make, serving Sujeonggwa is a beautiful and sophisticated way to offer a warm drink that isn’t the usual tea or coffee.
- Your House Will Smell Incredible: The aroma that fills your home as this simmers is one of the best parts of the recipe. It’s pure, unadulterated autumn coziness.
- Great for Making Ahead: This punch is a fantastic make-ahead beverage for gatherings, as the flavors continue to meld and deepen as it sits.
Recipe Snapshot
| Prep Time | 5 minutes |
| Cook Time | 35 minutes |
| Steeping Time | 20 minutes |
| Total Time | 1 hour |
| Servings | 4-6 servings |
| Calories | ~245 kcal per serving* |
| Course | Beverage |
| Cuisine | Korean |
| Difficulty/Method | Easy / Stovetop |
*Nutrition information is an estimate and should only be used as an approximation.
Your Shopping List for This Aromatic Punch
This recipe uses a handful of powerful, aromatic ingredients to create its signature flavor.
→ For the Spiced Punch
- 5 cinnamon sticks → The woody, spicy backbone of the punch.
- 6 cups water → The clean base of our brew.
- 7 ounces (about 1 cup, packed) dark brown sugar → Lends a deep, molasses-like sweetness and rich color.
- 8 whole cloves & 2 star anise pods → Adds layers of warm, classic spice.
- 6 ounces fresh ginger → Peeled and thinly sliced. This provides the signature warming spice.
- 3 ounces (about 1 ½ cups) dried apple chips → For a lovely, subtle fruit sweetness.
- 3 tablespoons pine nuts → The traditional, beautiful garnish that adds a surprising buttery crunch.
Let’s Make Sujeonggwa! Your Step-by-Step Guide
Ready to create the most fragrant, comforting drink of the season? The process is simple and so rewarding.
Part 1: The Charred Cinnamon Base
- Char the Cinnamon: This is the secret step! Using a pair of tongs, carefully hold one cinnamon stick at a time over the open flame of a gas burner or a kitchen torch. Turn it slowly until it is lightly singed and smells smoky, about 15-30 seconds. (No gas burner? You can also do this in a dry cast-iron skillet over high heat for about 10 minutes, turning the sticks often).
- Combine and Boil: In a 3-quart saucepan, combine the charred cinnamon sticks, water, dark brown sugar, cloves, star anise, and sliced ginger. Bring the mixture to a boil over medium-high heat, stirring occasionally to help the brown sugar dissolve.
Part 2: Simmer, Steep, and Strain
- Simmer the Brew: Once boiling, reduce the heat to maintain a gentle simmer. Let it simmer, stirring occasionally, for about 20 minutes. Your kitchen will smell absolutely incredible as the mixture becomes intensely aromatic.
- Steep the Apples: Remove the saucepan from the heat. Stir in the dried apple chips, then cover the pot and set it aside to let everything steep for 20 minutes. This allows the apple flavor to infuse into the punch.
- Strain for a Smooth Finish: Pour the finished punch through a fine-mesh strainer set over a large bowl or pitcher. Gently press on the solids (the spices and apple) with the back of a spoon to extract every last drop of flavorful liquid. Discard the solids.
- Serve Warm: If you’re serving right away, you can return the punch to the saucepan and reheat it gently over low heat. Divide the warm punch among individual mugs, sprinkle with a few pine nuts, and serve.
Apple Sujeonggwa (Korean Cinnamon-Ginger Punch)
Ingredients
Equipment
Method
- Using tongs, lightly char each cinnamon stick over an open flame until lightly singed, about 15-30 seconds each.
- In a 3-quart saucepan, combine the charred cinnamon sticks, water, brown sugar, cloves, star anise, and ginger. Bring to a boil over medium-high heat, stirring to dissolve the sugar.
- Reduce heat to a gentle simmer. Cook for about 20 minutes until the mixture is intensely aromatic.
- Remove from heat, stir in the apple chips, cover, and let steep for 20 minutes.
- Strain the punch through a fine-mesh strainer, gently pressing on the solids to extract all the liquid. Discard the solids.
- To serve, reheat gently over low heat. Divide between mugs and sprinkle with pine nuts.
Notes
WiseRecipes’ Top Tips for Perfect Sujeonggwa
These simple secrets will ensure your Korean punch is authentic and deeply flavorful.
- Don’t Skip the Char! I cannot stress this enough. The quick step of charring the cinnamon sticks is what elevates this from a simple spiced tea to a truly complex and sophisticated Sujeonggwa. It adds a smoky depth that is absolutely essential.
- Use Fresh Ginger Slices, Not Powder. For that clean, bright, and potent warming spice, you must use slices of fresh ginger root. Ground ginger powder will make the drink cloudy and has a duller, less vibrant flavor.
- The Steeping Step is Key. Letting the apple chips steep off the heat for the full 20 minutes is crucial. This gentle infusion allows the apple flavor to bloom without turning the apples to mush, keeping the final punch clear and beautifully flavored.
- Gently Press, Don’t Pulverize. When straining, it’s good to press on the solids to get all the liquid out, but don’t press so hard that you mash the ginger and apples through the strainer, which can make the punch cloudy.
- Don’t Forget the Pine Nuts. The pine nut garnish might seem optional, but it’s a traditional and wonderful part of the experience! They add a lovely, buttery crunch and a visual flair that completes the drink.
Keep It Fresh! Storing Your Spiced Punch
This is a fantastic make-ahead beverage for any gathering.
- Refrigerator: Once strained, allow the Sujeonggwa to cool to room temperature. It can be stored in an airtight container or pitcher in the refrigerator for up to 3 days. The flavors will continue to meld and deepen as it sits.
- Reheating: Gently reheat the punch in a saucepan over low heat until just warmed through. Avoid boiling it again.
- Serving Chilled: While delicious warm, traditional Sujeonggwa is often served chilled as a dessert drink! It’s wonderfully refreshing.
FAQs: Your Sujeonggwa Questions, Answered!
What is Sujeonggwa?
Sujeonggwa is a traditional Korean fruit punch. The most classic version is made with ginger, cinnamon, and sometimes dried persimmons. This recipe is a popular variation that uses dried apples instead, giving it a familiar and comforting flavor profile.
Can I use ground cinnamon instead of sticks?
It is highly recommended to use whole cinnamon sticks. You cannot achieve the essential smoky flavor from the charring step with ground cinnamon. Additionally, ground cinnamon will not fully dissolve, resulting in a gritty texture and a cloudy appearance.
My punch seems very sweet. Can I adjust the sugar?
Absolutely. This recipe has a traditional level of sweetness that balances the strong spice. However, feel free to adjust to your taste. You can start with ¾ cup of brown sugar, taste the finished punch after steeping, and dissolve in more sugar if you feel it needs it.
Where can I find dried apple chips?
Dried apple chips are usually found in the dried fruit and nut aisle of most major grocery stores. Look for unsweetened or lightly sweetened versions for the best, most natural flavor.
Final Thoughts: A Mug of Aromatic Comfort
There is something so special about discovering and creating a traditional recipe from another culture. This Apple Sujeonggwa is a beautiful journey of aroma and flavor that is both exotic and comfortingly familiar. It’s the perfect, sophisticated, and soul-warming beverage to share with loved ones on a cool day. I hope it brings a little bit of warmth and magic to your kitchen. Enjoy every fragrant sip!
