I make an enormous pitcher of Korean cinnamon ginger tea and maintain it within the fridge as an all function elixir. It’s completely candy with a refined gingery burn. Hits the spot over ice on a summer time day – or served piping sizzling after an enormous meal. Bonus: each ginger and cinnamon will help settle an upset tummy. So I maintain loads of this Korean punch on name.
My mother is mildly hooked on streaming Korean dramas. Years in the past, I used to be at her place for a go to and he or she requested me if I’d ever tried Sujeonggwa. The characters on certainly one of her favourite reveals have been ingesting a gingery cinnamon punch throughout a vacation episode – and he or she needed to strive it. So clearly we went to the kitchen. It took us simply 5 minutes of prep to peel and slice contemporary ginger and collect collectively a pair cinnamon sticks and brown sugar. Because the ginger tea simmered, I whipped up Korean banana milk for us – and my mother made me promise to make Hwachae punch the subsequent day.
We lastly strained the cinnamon sticks and ginger out of the tea – added a little bit of sugar and tried sujeonggwa for the primary time. I liked the gradual burn of the ginger – and the delicate sweetness. It was my mother that advised placing it within the fridge and ingesting it ice chilly. So refreshing! All these years later, I maintain a full pitcher of Korean ginger tea within the fridge always. My mother does too.
Substances
Scroll to the underside of this web page for the total recipe steps and measurements.
- Cinnamon Sticks: I exploit entire cinnamon sticks. If they arrive out of the jar notably ‘dusty’ with free cinnamon, I’ll give them a fast rinse.
- Contemporary Ginger: Peeled and sliced. I exploit a chunk concerning the dimension of my thumb or slightly larger. The brisker and juicier the ginger, the higher.
- Water
- Brown Sugar: I exploit about 1/2 cup of brown sugar. It’s a candy drink, however not cloying. Be at liberty so as to add kind of (add slowly, style as you go).
- Pine Nuts or Dried Jujubes: These are garnishes and utterly non-compulsory. However I exploit pine nuts for his or her wealthy, buttery taste. And dried jujubes are chewy, with a taste that’s akin to apples and dates.
Tips on how to Make Korean Ginger Tea
- Boil and simmer. Carry the water, cinnamon sticks and ginger to a boil – then decrease the warmth to a simmer and canopy for 45 minutes.
- Pressure. Take away and discard the cinnamon sticks and ginger.
- Sweeten and serve. Add the sugar to the strained tea. Stir properly till sugar utterly dissolves. Serve sizzling instantly – or refrigerate and serve chilly.
Knowledgeable Tip
This Korean ginger tea has a superbly balanced taste as is. Nevertheless, generally I prefer to take it from mildly zingy to full on spicy. And I don’t want to purchase further elements to attain that.
For a spicier ginger tea, I simply double up on the contemporary ginger.
Storage and Reheating
Retailer the tea in a coated jar or pitcher within the fridge for up 7 days. Take pleasure in ice chilly – or sizzling.
- If serving sizzling, reheat leftover tea within the microwave – or in a small pot on the stovetop.
Sujeonggwa can be frozen for as much as 2 months. Thaw in a single day within the fridge and serve inside per week.
What to Serve With Ginger Cinnamon Punch
I really like ingesting this candy tea on the finish of a meal alongside hotteok pancakes. However since cinnamon and ginger assist with digestion, I additionally incessantly have a cup or two after indulging in an enormous serving of vegan bulgogi or a plate fiery rabokki. Listed here are a couple of extra of my Korean favorites:
Regularly Requested Questions
Nope. These garnishes are utterly non-compulsory. In actual fact, I drink this ginger tea with out the standard garnishes extra typically than I add them. Mainly I exploit them after I really feel like going the additional mile – however I by no means let not having them within the pantry cease me from making this superior Korean punch.
It’s actually supplier’s alternative. I maintain a pitcher within the fridge in the course of the summer time months and drink it chilly all through the day – very similar to summery mugicha (Japanese barley tea). However on the finish of a meal, and all through the winter, I want it sizzling. So there’s no unsuitable reply. I’ll say that the refreshing facet of this ginger tea shines extra when it’s chilly. And I get extra comforting properties when it’s served heat.
Did you do this recipe? Are there modifications you made that you just want to share? Share your ideas and proposals within the feedback part beneath!
Cinnamon Ginger Tea (Sujeonggwa)
Prep Time: 5 minutes
Cook dinner Time: 45 minutes
Complete Time: 50 minutes
Yield: About 6 cups 1x
Class: Drinks
Methodology: Boiling
Delicacies: Korean
Food plan: Low Calorie
Description
After my first sip of this candy conventional Korean cinnamon punch, I knew I’d be making it on a regular basis. It’s really easy! Simply 5 minutes of prep, and the remainder is passive brew time.
Substances
Models
Scale
Directions
1. Boil, then simmer. In a big pot, add the cinnamon sticks, ginger, and water, and produce to a boil. Decrease the warmth to a simmer, cowl with a lid, and prepare dinner for 45 minutes.
2. Pressure the tea. Place one other giant pot subsequent to the boiling pot and drain the water, cinnamon sticks, and ginger via a strainer. Discard the cinnamon sticks and ginger.
3. Sweeten and serve. Add the sugar to the tea and stir till it has dissolved. Serve the tea heat or chilly. Garnish with pine nuts or jujubes (non-compulsory).
Notes
Maintain the tea in a jar or pitcher and refrigerate for up 1 week. Serve sizzling or chilly.
Vitamin
- Serving Measurement: 1 cup
- Energy: 65
- Sugar: 16.2g
- Sodium: 16mg
- Fats: 0g
- Saturated Fats: 0g
- Unsaturated Fats: 0g
- Trans Fats: 0g
- Carbohydrates: 16.7g
- Fiber: 0g
- Protein: 0.1g
- Ldl cholesterol: 0mg
Pickled Plum
135 pages | 51 Recipes | Pantry Necessities | Cooking Necessities | Conversion Charts | Bonus 7 NEW and by no means revealed Recipes
