Imaa here from Brood Recipes, your go-to guide for easy air fryer desserts—and today I’m venturing into drinks with Korean Cinnamon Punch (Sujeonggwa). I’ll share why this cozy, spiced punch has been warming hearts from autumn to lunar celebrations, how it fits perfectly after a BBQ feast, and how it differs from its sibling drink Sikhye. You’ll get a clear, step-by-step traditional recipe, plus creative serving ideas. Along the way, I’ll link to helpful internal posts on seasonal desserts and easy kitchen swaps. Ready to bring Korean tradition to your kitchen?
PrintKorean Cinnamon Punch (Sujeonggwa): A Warm Twist on a Classic Treat
A spiced Korean cinnamon and ginger punch served hot or iced—festive, aromatic, and comforting.
- Prep Time: 5 mins
- Cook Time: 1 hr
- Total Time: 1 hr 5 mins
- Yield: About 20 cups
- Category: Drinks
- Method: Simmering
- Cuisine: Korean
- Diet: Vegetarian
Ingredients
70 g cinnamon sticks
100 g fresh ginger, sliced
2½ cups sugar (raw or brown)
4.5 L water
Optional garnishes: pine nuts, dried jujube, dried persimmon
Instructions
1. Simmer ginger in 2.75 L water for 40 min.
2. Simmer cinnamon sticks in 2.75 L water for 40 min.
3. Combine infusions, strain out solids.
4. Add sugar; simmer 10‑20 min till dissolved.
5. Cool completely; chill or lightly freeze.
6. Serve iced with optional garnishes.
Notes
Use raw sugar for lighter color or brown sugar for deeper hue.
Optional garnishes enhance flavor—soak dried persimmon 1 hr before serving.
Crush light ice for slushy texture when serving cold.
A Comforting Memory in Every Sip
I first encountered Sujeonggwa at a Chuseok gathering in Seoul. After a brisk autumn walk through fallen leaves, my fingers were cold and stiff—until I was handed a steaming cup of cinnamon punch. That warm, spiced aroma hugged me from the inside out. It reminded me of early air-fryer kitchen experiments—simple ingredients doing big flavor work, just like our 5‑ingredient air fryer cakes or my favorite spiced pear crisp.
Why Cinnamon Punch Stands Out
Unlike heavy desserts, this drink feels light yet indulgent. It’s easy to whip up—a couple of spices, water, sugar—and you’ve got a festive drink that fits perfectly with our quick dessert roundups. Plus, cinnamon and ginger aren’t just flavorful—they’re known to aid digestion and warm your core. That’s why restaurants often serve it after a Korean BBQ feast.
PART 2: Ingredients & Flavor Profile of Korean Cinnamon Punch
Key Ingredients and Substitutions
To make authentic Sujeonggwa, you’ll need cinnamon sticks, fresh ginger, sugar, and water. I prefer raw sugar, but brown sugar works beautifully and deepens the color. You can also swap in coconut sugar or honey for a natural twist—just check my natural sweetener swap guide for equivalent amounts.
Understanding Flavor Balance
Cinnamon brings warmth and sweetness, while ginger adds zing and digestive benefits. The two simmer together, mellowed by sugar. Add garnishes like pine nuts, dried jujube, or persimmon, and you’ve got texture and visual appeal. If you love contrast in desserts—like layering flavors in a layered apple crisp—this drink delivers that same balance of spice, sweetness, and fruit notes.
PART 3: Traditional Preparation Method
Step-by-Step Cooking Process
- In one pot, simmer sliced ginger in 11 cups of water for 40 minutes.
- In another, do the same with cinnamon sticks.
- Combine both infusions, strain out solids, add sugar, and simmer 10–20 minutes until fully dissolved.
- Cool in the fridge or ice‑water bath before serving.
This straightforward method echoes the simplicity of my one‑bowl dessert techniques.
Cooling & Serving Tips
For the best flavor, chill Sujeonggwa thoroughly—serve it icy cold or with lightly frozen crystals (about 4–5 hours in freezer). I recommend garnishing each cup with a few pine nuts, dried dates, or persimmons soaked for an hour. That finishing touch reminds me of how I plate my candied walnut brownies: textured, pretty, and memorable.
PART 4: Variations, Pairings & Cultural Notes
Hot vs. Cold: Which Way to Drink?
This punch works both ways. Warm it for a comforting autumn sipper, or chill it for bubbly refreshment. Cold versions can get icy—crush a little with a fork for slush-like texture. Try garnishes like mint leaves for a cooler take or citrus slices to lift the flavor—similar to my approach in herbed citrus loaf.
Sujeonggwa in Korean Culture
This drink stars during festivals like Seollal and Chuseok, and every Korean restaurant seems to offer it after BBQ. That tradition mirrors our love for digestif desserts like panna cotta after an Italian dinner. Unlike Sikhye—a sweet rice punch—Sujeonggwa is all about spices and clear sweetness, making it lighter and more aromatic.
🔹 5. Health Benefits of Korean Cinnamon Punch
Why it’s more than just tasty
Korean Cinnamon Punch is not only delicious—it’s packed with benefits. Cinnamon and ginger both support digestion, help reduce inflammation, and are known to ease bloating. Drinking Sujeonggwa after meals can calm the stomach naturally. Unlike sugary sodas, this traditional Korean punch offers a low-calorie, caffeine-free alternative with real spice benefits.
🔹 6. Make Korean Cinnamon Punch in an Instant Pot
Faster and just as flavorful
If you’re short on time, you can prepare Korean Cinnamon Punch using your Instant Pot. Add sliced ginger, cinnamon sticks, and water. Pressure cook for 10 minutes, then release and stir in sugar. Let cool and serve chilled. This modern twist retains all the rich spice of traditional Sujeonggwa with less time and fuss—just like our air fryer time-saving desserts.
🔹 7. How to Store and Preserve Korean Cinnamon Punch
Batch prep your way to cozy comfort
Sujeonggwa stores well for up to a week in the fridge and freezes beautifully in ice cube trays. Store in glass jars to preserve the deep flavors. Want a quick treat? Just defrost a cube and enjoy! This makes Korean Cinnamon Punch perfect for meal prepping or prepping ahead for holiday gatherings.
🔹 8. Korean Cinnamon Punch vs. Western Mulled Drinks
Spiced drinks from two cultures
Korean Cinnamon Punch is a close cousin to Western mulled cider or wine—but without the alcohol and with more focus on clean spice. Sujeonggwa uses fewer ingredients and feels lighter. It’s ideal for those wanting warm flavors without heaviness. This section compares cultural drink rituals and shows how Sujeonggwa fits into global spice-based beverages.
🔹 9. The History of Korean Cinnamon Punch
Tracing back centuries of Sujeonggwa tradition
Korean Cinnamon Punch dates back to the Joseon Dynasty, when it was served as a court dessert. Over time, Sujeonggwa became a staple in Korean homes during major holidays like Seollal (Lunar New Year) and Chuseok (Thanksgiving). Today, it’s loved both as a festive drink and a refreshing everyday beverage that connects people to Korea’s rich culinary heritage.
🔹 10. When to Serve Korean Cinnamon Punch
Perfect moments for Sujeonggwa
Serve Korean Cinnamon Punch at family gatherings, Korean BBQ nights, or during fall and winter festivities. Its spicy-sweet profile makes it ideal after grilled dishes or heavy meals. Whether you’re planning a Korean dinner party or a holiday dessert table, Sujeonggwa adds authenticity and charm to the occasion.
🔹 11. Pairing Ideas for Korean Cinnamon Punch
What to eat with Sujeonggwa
Sujeonggwa pairs wonderfully with traditional desserts like yakgwa (honey cookies), tteok (rice cakes), or even mochi ice cream. For modern twists, enjoy it alongside spiced cookies, vanilla bean ice cream, or roasted nuts. The warm cinnamon and ginger notes of Korean Cinnamon Punch balance sweet or oily flavors perfectly.
🔹 12. How to Customize Korean Cinnamon Punch
Make Sujeonggwa your own
Want to make it sweeter, spicier, or fruitier? Adjust the sugar level, add more ginger, or include fruits like apple slices or orange peel. Some even infuse green tea or use honey instead of sugar. Whether hot or cold, customizing Korean Cinnamon Punch lets you match it to your taste and dietary preferences.
🔹 13. Where to Buy Ingredients for Korean Cinnamon Punch
Simple shopping tips
You can find cinnamon sticks, ginger, and dried persimmons at most Asian grocery stores or online markets like H Mart and Amazon. Look in the tea and dried fruit sections. Buying in bulk helps if you plan to make Korean Cinnamon Punch regularly—especially during the holidays.
FAQs
What is the cinnamon drink in Korea?
That’s Sujeonggwa—a traditional punch made of cinnamon, ginger, and sugar. Served hot or cold, it’s common at holidays like Chuseok and often enjoyed after meals to aid digestion.
Is Sujeonggwa good for you?
Yes. Cinnamon and ginger offer known digestive and anti-inflammatory benefits. While it contains sugar, you can reduce or swap it for healthier sweeteners—keeping it a nourishing treat.
What is the drink they give you after Korean BBQ?
Usually you’ll be served Sujeonggwa. Its warm spices help soothe the stomach and clean the palate after a smoky, heavy BBQ meal.
What is the difference between Sikhye and Sujeonggwa?
Sikhye is a rice-based sweet drink with floating rice grains, mildly sweet and grainy. Sujeonggwa uses cinnamon and ginger for spice complexity, is clear, and usually richer in spice aroma.
Conclusion
Korean Cinnamon Punch (Sujeonggwa) captures autumn’s cozy spirit in every glass—spiced, sweet, and simple to make. Whether you serve it hot by candlelight or cold after a spirited BBQ, it’s a festive, healthful addition to any gathering. Its clear flavors and aromatic warmth stand apart from grain‑based drinks like Sikhye, and it fits perfectly into your Brood Recipes repertoire of easy, fun, satisfying creations. Preheat that spirit of adventure and give Sujeonggwa a whirl—your taste buds will thank you!