Sujeonggwa (수정과)  open the window of AOD


Main Ingredients :
10 dried persimmons, 100 g whole ginger, 100 g cinnamon stick, 2 l water, 10 walnuts, 1 tbsp pine nuts, 1.5 cups yellow sugar

Spices :
Dasik ingredients: 50 g yellow bean powder, 50 g green bean powder, 50 g black sesame seed powder, 1 tbsp of honey for each respective powder, 3 tbsp sesame oil
The traditional dessert sujeonggwa, which is made with dried persimmons and brewed liquid, is strictly speaking a variety of jeonggwa, honey-dried fruit, not a beverage. The traditional dessert is made by adding dried persimmons to ginger-and-cinnamon-brewed water, and used to be prepared as a refreshment served for guests. Persimmons, mainly produced in the southern regions, were a common autumn fruit. It was a must-serve fruit for ancestral memorial rites and feasts. In order to preserve the fruit for a long period, locals found ways to store the freshly-yielded persimmons by peeling and drying them. Sujeonggwa was d in the course of developing various ways to consume dried persimmons.

Direction :

Peel the entire ginger; rinse with water; and cut into thin slices.

Clean the surface of the cinnamon sticks and break into 5-cm-long pieces.

Put the ginger slices and cinnamon pieces into separate pots, each filled with one liter of water. Simmer for about 40 minutes on medium-high gas; strain separately through a hemp cloth.

Mix the two separately-brewed liquids and add yellow sugar. Bring to a boil once again on medium-high gas. Cool it to serve it cold.

Halve the walnuts and briefly dip them in hot water. Remove the film with a toothpick.

Clean the dried persimmons with a paper towel; remove the stem; and halve them to spread them open.
Put two walnut pieces side-by-side inside the opened persimmons and roll them up.

Cut the walnut-filled dried persimmons into 0.7-0.8-cm-thick slices.

Pour the cold beverage into a bowl; add the dried persimmon slices; and garnish with few pine nuts.

1. Knead three batches of dough separately – one each of yellow bean powder, green bean powder, and black sesame seed powder should be mixed with one tablespoon of honey, respectively.

2. Brush the dasik press mold with sesame oil; put a small amount of each dough into the mold; press down hard; and take out the pressed cookies.

☑ Ginger should be sliced thinly so that the aroma of the spice can be infused well in the brewed water.
☑ In order to preserve the original flavor and aroma of each spice, ginger and cinnamon should be simmered separately and combined later.
☑ Prepare the walnut-filled dried persimmons beforehand and wrap them tightly with some plastic wrap. Keep them in the freezer and take them out one at a time when you’re enjoying sujeonggwa.
☑ Dried persimmons can be replaced with a variety of dried fruits including dried figs or apricots.
☑ Dasik, a traditional pressed cookie, can be made with various powdered grains.
☑ You’ll know the dasik dough is mixed well when you can form it easily in your hand.
Kim Su-jinHansik Researcher

- Director of Association for Research on Taste of Korea
- Head Director of Food & Culture Korea Academy
- Nation’s First Film Food Director
(Major works: “Ssanghwajeom”, “The Painter of Wind”, “King and the Clown”, “Best Chef”)
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