Korean Sujeonggwa, Cinnamon Ginger Punch

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Boseong Green Tea Fields

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Korean Sujeonggwa, plated and ready to serve

Sujeonggwa is a cold, spiced punch of cinnamon and ginger, traditionally served at the end of holiday meals as a refreshing digestive. It is warm and spicy and cool all at once. This sugar-free version keeps all of the fragrance.

Per serving: 32 calories · 2.8 g net carbs · 1 g protein · 1 g fat (calculated from the ingredients)

What You’ll Need

Ingredients for Korean Sujeonggwa

Korean Sujeonggwa, plated and ready to serve

Korean Sujeonggwa, Cinnamon Ginger Punch

Sujeonggwa is a cold, spiced punch of cinnamon and ginger, traditionally served at the end of holiday meals as a refreshing digestive. It is warm and spicy and cool all at once. This sugar-free version keeps all of the fragrance.
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Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Course: Beverage
Cuisine: Korean
Servings: 6 servings
Calories: 32kcal

Ingredients

  • 3 ounces fresh ginger thinly sliced
  • 4 cinnamon sticks
  • 8 cups water divided
  • 1/2 cup allulose
  • 1 tablespoon pine nuts for garnish

Instructions

  • Simmer the ginger in 4 cups of water in one pot, and the cinnamon sticks in 4 cups of water in another, for 30 minutes each over low heat. Cooking them separately keeps the flavors clear.
  • Strain both liquids through a fine sieve lined with a coffee filter and combine them.
  • Stir in the allulose while still warm until dissolved. Taste and adjust the sweetness.
  • Cool, then refrigerate until cold. Serve in small cups with a few pine nuts floating on top.

Notes

Most of the ginger and cinnamon is strained out, so the actual carbs per glass are lower than the calculated figure. The punch keeps in the fridge for a week.
Chef's Tip: Use cassia cinnamon sticks, which are common in Korea and give a stronger, spicier flavor than Ceylon cinnamon.
Keto Swap: Sujeonggwa is normally sweetened with plenty of sugar or honey and garnished with dried persimmons. Allulose sweetens it, and the persimmon is left out.
Success Tip: Freeze it in ice cube trays and add the cubes to sparkling water for a spicy summer cooler.
Nutrition is calculated from the ingredients and is an estimate per serving. Net carbs exclude fiber and allulose.

Nutrition

Serving: 1serving | Calories: 32kcal | Protein: 1g | Fat: 1g | Fiber: 1.2g
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Cooking Korean Sujeonggwa in the kitchen

About This Dish

Sujeonggwa has been enjoyed in Korea for centuries and is especially associated with the Lunar New Year. Dried persimmons, called gotgam, are traditionally soaked in the punch until soft. Ginger and cinnamon have long been valued in Korean traditional medicine for warming the body and aiding digestion. Sujeonggwa is sold canned in Korean convenience stores, alongside sikhye, a sweet rice drink. It is traditionally served in small bowls with pine nuts floating on top.

This recipe is from The Ultimate Korean Keto Cookbook by Gisele Costello, Chapter 12: Beverages (Boseong Green Tea Fields). See all Korean recipes

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