There comes a point towards completion of every fantastic meal when the table is covered with unclean plates, rumpled napkins, and the table linen has actually developed into a Rorschach inkblot of red wine and sauce spots. When belts are loosened up and eyelids start to sag, it’s time for sujeonggwa. Sujeonggwa is a non-alcoholic Korean digestif made by simmering ginger, cinnamon, sugar, and water to make a warm, spiced, fragrant cross in between a tea and punch. Generally, it’s completed with dried persimmons and pine nuts for peak fall vibes. The corrective, warm heat of fresh ginger stabilized by the molasses sweet taste of brown sugar makes the ideal pre-dessert pick-me-up after a huge meal.
For this variation, dried apple chips change hard-to-find dried persimmons, which provides this sujeonggwa a mulled apple cider feel, and to make up for the loss of the gingerbread and dried apricot notes persimmons normally offer, cinnamon sticks are gently charred over an open flame and after that integrated with water, brown sugar, chopped ginger, cloves, and star anise to form the base for the beverage. The mix is simmered till extremely fragrant, gotten rid of from the heat, and a heaping handful of dried apple chips are contributed to the pot. The sujeonggwa is then reserved to high for twenty minutes, strained, carefully reheated, and served in mugs with a scattering of pine nuts– it resembles an apple pie in tea kind.