the water. The leaves must be boiled and coated by starch powder. Jabgwasujeonggwa (cinnamon punch with miscellaneous fruits) Jabgwasujeonggwa adds chopped citron or pear in the sweet water. It is very similar to Hwachae. Cinnamon punch with pear This variant uses pear instead of dried persimmon. In the past, people ate boiled pears (another name of Cinnamon Punch with Pear, in Korean, is Insug) because most high quality pears are so stiff to eat. In order to make it easier to eat pears, they made them into a kind of cinnamon punch. Cinnamon punch with pumpkin This variant adds pumpkin to the original. It is usually enjoyed in Gangwon-do. Recipe Ingredients Ginger, whole cinnamon, brown sugar, white sugar, dried persimmon (gotgam), walnut, pine nut Process Put some gingers and pour water in a big pot. Heat it up about 10 minutes on high heat. When it boils, lower to medium heat and boil for an hour. Filter the liquid with cotton cloths. Put some whole cinnamons and pour some water in a pot. Heat it up about 10 minutes on high heat. When it boils, lower to medium heat and boil for an hour. Filter it with cotton cloths. Pour ginger water and cinnamon water in a pot and add brown sugar and white sugar. Boil it on high heat for 11 minutes. As it boils, lower the heat level to medium and boil for 10 minutes. Cool the liquid after boiling. Garnish with dried persimmon ssam and pine nuts before serving. Tip It is recommended to boil ginger and whole cinnamon separately in order to maximize the fragrance and flavor. Whole dried persimmon (Gotgam) could be used instead of dried persimmon ssam. See also Gamju Jallab (Arab cuisine) Korean cuisine List of Korean beverages References External links Sujeonggwa - Official Seoul City Tourism History and Recipe Korean drinks Non-alcoholic drinks