← Nouns Cooking · Korean

Ingredients

• 3 l Water, divided
• 60 g cinnamon sticks (about 6), rinsed
• 60 g Ginger, peeled and thinly sliced
• 200 g light brown or muscovado sugar, or to taste
• 1 tbsp pine nuts, to garnish (optional)
• 3 Dried persimmons (gotgam), sliced (optional)

Method

1. Put the cinnamon sticks in one pot with 1.5 litres of the water, and the ginger in another pot with the other 1.5 litres. Boiling them apart keeps each flavour clean.
2. Bring both to the boil, then simmer gently for 30 min.
3. Strain both liquids into one pot, add the sugar and simmer for 5–10 min, stirring until dissolved. Taste and add more sugar if you like.
4. Let it cool, then chill for at least 2 hours.
5. Serve very cold in small bowls or glasses, with a few pine nuts and a slice of dried persimmon floating on top.

Tips

• Soak dried persimmon slices in the punch overnight and they turn soft and jammy.
• It keeps for about 2 weeks in the fridge.

Sources

Written in our own words after cross-checking these recipes:

Kimchimari Beyond Kimchee