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Accidental and afterthought wellness. Global flavors with a plant slant. Eating really well, deeply deliciously, and yet very healthily. An extra helping of umami. Here you will find an assortment of my lively vegetarian and vegan recipes that aim to please no matter the dietary preferences.

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Sujeonggwa: Korean Persimmon Punch 수정과

11/20/2020

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I enjoyed this beverage when I lived in South Korea several years ago. It was served to me several times at the end of a meal in lieu of a dessert and I found it to be warming and nourishing. A thoughtful and light way to end a meal that was often composed of sour, pungent kimchi and spicy side dishes.  In Korea they used dried Hachiya persimmons known as hongshi. This year I had an absolute glut of Fuyu persimmons but my hongshi stash was nearly gone and it would be at least a month before I could get more. A swap was made and the results were wonderful. 

Another change was that I decided to simmer the dried Fuyu persimmons with the spices, which you wouldn’t do with hongshi unless you don’t mind a cloudy beverage. Typically this punch is quite sweet but I will leave it up to you to determine the amount of sugar added.

Ingredients
  • 1 oz or a knob of fresh ginger, sliced
  • 3 cinnamon sticks
  • ¼ c dried persimmon + 4 extra for garnish
  • 6 c water
  • Sugar to taste, optional 
  • 12 pine nuts for garnish. 

Directions
  1. Place all ingredients except persimmons for garnish and pine nuts in a medium saucepan. Cover and bring to a boil over medium high heat. Reduce heat and simmer for 5 minutes. 
  2. Strain into 4 mugs and garnish with a slice of persimmon and 3 pine nuts. Serve immediately.

Serves 4


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