Elegant Sujeonggwa with Walnut-Dried Persimmon Rolls
Create a Festive Atmosphere! Easy Recipe for Refreshing Sujeonggwa and Chewy Walnut-Dried Persimmon Rolls
As Lunar New Year approaches, even if family gatherings are difficult this year, let’s make delicious traditional dishes to create a bountiful and happy time! Here’s a recipe for Sujeonggwa, a drink that not only warms the body in winter but also captivates with its sweet taste and the subtle aroma of ginger and cinnamon. Paired with the fantastic harmony of chewy dried persimmons and nutty walnuts in our Walnut-Dried Persimmon Rolls, you can fully enjoy a doubly delightful holiday. This recipe is perfect for the Lunar New Year or any winter day when you crave a cool, sweet, and slightly spicy traditional beverage.
Sujeonggwa Ingredients- 2 liters water (approx. 8 cups)
- 50g dried cinnamon sticks (approx. 3-4 pieces)
- 50g fresh ginger (approx. 1 piece)
- 8 dried jujubes (dates)
- 1 cup sugar (approx. 200g, adjust to taste)
Walnut-Dried Persimmon Roll Ingredients- 1/2 cup walnuts (approx. 10-12 halves)
- 4 seedless dried persimmons
- 1/2 cup walnuts (approx. 10-12 halves)
- 4 seedless dried persimmons
Cooking Instructions
Step 1
The first step to making Sujeonggwa is preparing the ingredients! First, wash the dried jujubes thoroughly, using a soft brush to clean any dirt caught between the wrinkles. Rinse them under running water. If your cinnamon sticks are large, break them into smaller pieces using the back of a knife or a mallet. Similarly, gently brush off any dust from the surface and rinse with water. (The cinnamon I used was already broken into small pieces and clean, so I rinsed it lightly, but thorough washing is recommended.) Drain the washed ingredients in a colander.
Step 2
Use a spoon to peel the skin off the fresh ginger. Slice the peeled ginger into small pieces, about 0.5 cm thick. If you have dried ginger, you can use that as well.
Step 3
Now, let’s start simmering the Sujeonggwa broth. In a pot, combine 2 liters of clean water, the prepared jujubes, cinnamon, and ginger. Bring it to a boil over high heat. Once it starts boiling vigorously, reduce the heat to medium and let it simmer for about 30 minutes. This process allows the flavors and aromas of the cinnamon and ginger to fully infuse into the water. After simmering for 30 minutes, the initial 2 liters of water will reduce to about 1 liter, creating a richer Sujeonggwa flavor.
Step 4
Once the cinnamon and ginger broth has been sufficiently simmered, add 1 cup of sugar. Continue to simmer over low heat just until the sugar is completely dissolved. Be careful not to boil for too long, as it can make the sweetness too intense or reduce the liquid further. Turn off the heat once the sugar is fully dissolved.
Step 5
Remove the cinnamon, ginger, and jujube solids from the simmered liquid. To achieve a clear and clean Sujeonggwa, strain the liquid through a fine-mesh sieve or cheesecloth. Some sediment may remain, so straining multiple times will yield better results. Pour the finished Sujeonggwa into a bottle. Let it cool down a bit, then refrigerate. It’s best enjoyed chilled.
Step 6
[Making Walnut-Dried Persimmon Rolls] First, remove the stems from the dried persimmons. Make a lengthwise cut down the center of the thickest part of the persimmon to open it flat. If there are any seeds inside the persimmon, remove them completely. This preparation makes it easier to place the walnuts and roll them up. 
Step 7
Place the prepared walnuts on top of the flattened dried persimmon. Roll the persimmon up tightly from one end to the other, like making a sushi roll. It’s important to roll it firmly enough to keep the contents from falling out, but not so tight that the walnuts are crushed or the persimmon tears. Aim for a neat, compact roll.
Step 8
Wrap the rolled persimmon tightly with plastic wrap. Once securely wrapped, place it in the refrigerator for about 30 minutes to firm up. This resting period helps the roll hold its shape better, allowing for clean slices. After 30 minutes, take it out of the refrigerator, unwrap it, and slice it to your desired thickness. This process ensures beautiful, intact dried persimmon rolls. Slicing immediately after rolling can result in a messy presentation, so this chilling step is highly recommended.
Step 9
Arrange the finished Walnut-Dried Persimmon Rolls attractively in a serving dish. Gently pour the chilled Sujeonggwa over them. This creates a visually appealing and delicious combination of traditional drink and snack. Embrace the warm holiday spirit with this lovingly prepared Sujeonggwa and Walnut-Dried Persimmon Rolls for a special occasion.
