[Holiday food] Making Sujeonggwa
A traditional dessert that will refresh your stomach after eating holiday food a crystal course.
6 serving
Within 60 minutes
가시코스모스
Ingredients
  • cinnamon powder
    100g
  • Ginger
    100g
  • brown sugar
    150g
  • jujube
    1handful
  • Water
    4L
Cooking Steps
STEP 1/9
Soak the cinnamon tree in water and wipe it clean with a brush
Prepare ginger by slicing it.
STEP 2/9
Pour 2L of water into a pot, add cinnamon bark, boil over high heat for about 10 minutes, and boil over medium heat for 30 to 40 minutes.
STEP 3/9
In another pot, put ginger and jujube in 2L of water and boil with 2).
STEP 4/9
When the water in each pot is reduced by two thirds, turn off the heat and filter well in the cotton cloth.
STEP 5/9
Mix 2) and 3) filtered impurities, add brown sugar, dissolve, and simmer one more time.
STEP 6/9
Cut the dried persimmon on one side, remove the seeds, put walnuts, and roll it like a roll of kimbap.
STEP 7/9
6)The dried persimmon is wrapped in plastic wrap to shape it and stored in the freezer for about a day.
STEP 8/9
7)Cut and garnish with sujeonggwa.
STEP 9/9
After cooling in the refrigerator, Sujeonggwa floats pine nuts.
Sujeonggwa tastes healthy if you drink it hot It's a taste where you can digest well if you drink it coolly
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