Ingredients

• 4 dried persimmons (200 g)
• 1 cup brown sugar (200 g)
• 1 tablespoon pine nuts
• 60 g ginger
• 6 cups water (1.5 L) for ginger water
• 45 g whole cinnamon
• 6 cups water (1.5 L) for cinnamon water

Instructions

1. Peel the ginger and slice it thinly.
2. Break the whole cinnamon into small pieces and rinse well.
3. Remove the stems from the dried persimmons and shape them into rounder pieces.
4. Remove the pine nut skins and wipe clean.
5. Add 6 cups of water to the sliced ginger and bring to a boil over high heat. Reduce to low heat and simmer for 30 minutes, then strain through a cloth-lined sieve.
6. Add 6 cups of water to the rinsed whole cinnamon and bring to a boil over high heat. Reduce to low heat and simmer for 40 minutes, then strain through a cloth-lined sieve.
7. Combine the ginger water and cinnamon water, add the brown sugar, and simmer over low heat for 10 minutes. Chill in the refrigerator.
8. Place the dried persimmons in a serving bowl, pour in the chilled sujeonggwa, and float a few pine nuts on top.