Sujeonggwa is a fruit tea (flavored by persimmons and jujubes) that Koreans drink for dessert. It’s considered something of a fancy occasion drink in Korea, perhaps because it needs to be simmered for an hour. So while I won’t be making it for regular family meals, I will take the time to brew it for special events. The cinnamon sticks make it a particularly nice accompaniment to winter holiday meals.

Sujeonggwa (Persimmon Tea) — 수정과


  • 2 4-inch cinnamon sticks
  • 1½-inch fresh ginger root
  • 4 black peppercorns
  • 4 jujubes (dried red dates)*
  • 6 c. water
  • 3 Tbsp. sugar or more to taste
  • 12 pine nuts (optional)
  • 4 dried persimmons**

*You can buy jujubes at Asian grocery stores or on for $14 for 1 lb.

**You can buy 1 lb. bags of dried persimmons on for $11 or on for $16.


  • Soak persimmons in water for 30 minutes, then drain.
  • Peel and thinly slice ginger root.
  • Put cinnamon sticks, ginger, peppercorns, jujubes and water into a large saucepan and bring to a boil.
  • Cover, lower heat and simmer for 1 hour.
  • Add sugar to taste and stir until dissolved.
  • Pour the mixture through a sieve into a bowl and add the persimmons.
  • Allow mixture to cool, then refrigerate until chilled.
  • When serving, divide the liquid between 4 bowls or glasses and add some pine nuts (if using) for garnish.

[From Foods of Korea]