수정과 · Sujeonggwa

Sujeonggwa

수정과

What exactly is it?

Ginger and cinnamon make a fragrant brown drink sweetened with sugar or honey. The spices remain assertive even when served cold. Dried persimmon and pine nuts may float on top; unlike sikhye, it contains no rice grains.

Main ingredients

Ginger, cinnamon, water and sugar or honey; optional dried persimmon and pine nuts

Ordering and serving

Choose it if you enjoy pronounced cinnamon. Check the floating garnish and ask about pine nuts when relevant.

Origins and changes

It was served cold in winter and to New Year visitors after persimmons had been dried. Traditional preparation combines separately brewed ginger and cinnamon liquids with softened dried persimmon.

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Dish to compare

Multigrain powder drink · 미숫가루Sikhye · 식혜

Sujeonggwa

수정과

Main ingredients: Ginger, cinnamon, water and sugar or honey; optional dried persimmon and pine nuts
Flavor and character: Ginger and cinnamon make a fragrant brown drink sweetened with sugar or honey. The spices remain assertive even when served cold. Dried persimmon and pine nuts may float on top; unlike sikhye, it contains no rice grains.
How to eat it: Choose it if you enjoy pronounced cinnamon. Check the floating garnish and ask about pine nuts when relevant.

Read about this dish →

Multigrain powder drink

미숫가루

Main ingredients: Powdered cooked or roasted grains such as rice, barley and soybeans, water or milk; optional sugar or honey
Flavor and character: Cooked or roasted grains are powdered and mixed with water or milk. The drink has a toasted grain flavor and thickens as more powder is added. Soybeans, barley, oats and other additions vary between blends.
How to eat it: A café misutgaru latte may contain milk and sugar. Stir settled powder back in; ask about a water-based version for a lighter drink.

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