Kim Dae-seok's Sujeonggwa

Cooking tips 💡

• Avoid boiling cinnamon and ginger over high heat for too long, as this can intensify bitterness. After boiling starts, always reduce to medium-low and simmer gently to preserve a smooth, clear flavor.
• Black sugar granules won’t dissolve fully when the broth is cold, so always strain first and add sugar while the broth is still slightly warm to ensure even sweetness throughout.
• For a cleaner, more refreshing texture, strain the broth twice—first through a fine sieve with a damp cloth or linen, ensuring all fine impurities are removed.

Recommended for 🙋

• ⭐Those seeking a traditional drink to serve alongside holiday rice wine.
• ⭐People who enjoy brewing their own ginger and cinnamon tea to enjoy cold.
• ⭐Those preparing a post-meal beverage featuring dried dried persimmon and pine nuts.