Eumcheong (traditional drinks)

수정과 Sujeonggwa

A cold cinnamon and ginger punch with dried persimmon, often served after meals and at New Year.

Cinnamon Punch
Spice: Not spicy
Vegetarian option

Dark red sujeonggwa in a small bowl with dried persimmon, seen from above — AI-generated image

At a glance

Fact	Details
Main ingredients	Cinnamon, ginger, sugar or honey, dried persimmon
How it's served	Chilled in a small bowl or cup, with dried persimmon pieces and often pine nuts floating in it
Spice level	Not spicy — No chili heat.
Diet	Vegetarian option — The dish is meat-free, or a meat-free version is commonly served. Still check the broth and sauces.
Ask about	Pine nuts (tree nuts) are often floated on top; dried persimmon pieces are common.
On the menu	수정과 (Sujeonggwa)
Also called	sujeongkwa · sujunggwa · soojunggwa · cinnamon ginger punch
Region	Nationwide

Based on the usual recipe. Restaurants vary, so always tell the staff.

How to eat Cinnamon Punch

Drink it cold
Sip it slowly. It tastes sweet, with a warm bite from cinnamon and ginger.
Eat the persimmon with a spoon
The dried persimmon softens in the punch. Scoop it up with any pine nuts on top.
Have it as a sweet finish
Koreans often drink it after a meal or with rice cakes on holidays.

How to order it

Order it as 수정과. It comes by the cup, so one person can order it alone.

On the menu: 수정과
Usually sold: 1 cup

Where it comes from

An old book, Gunhakhoedeung, lists a dried persimmon version and a mixed fruit version. It was once sweetened with honey, and today with sugar. It was made in large amounts for guests who came to give New Year's bows.

Sources: Encyclopedia of Korean Culture (encykorea.aks.ac.kr)