At the end of a traditional Korean meal at a restaurant, I'd look forward to drinking cold, cinnamon-flavored tea garnished with pine nuts. The tea is called SujeongGwa. Cinnamon and ginger is steeped in water. Sugar is added and dried persimmons are allowed to soak until service. For my menu project (the major requirement in Level 5 in The French Culinary Institute's curriculum) I wanted to make the traditional tea as my dessert. Instead of adding dried persimmons to the recipe, I served fresh Fuyu persimmons with the tea.
Cinnamon tea with persimmons
Adapted from “Discovering Korean Cuisine” Edited by Allisa Park
Serves 8
13 cups water
2.5 ounces cinnamon sticks, rinsed
1 cup granulated sugar
3 ounces fresh ginger peeled and sliced into pieces
3 persimmons, pitted and sliced
pine nuts
Put cinnamon sticks and ginger in a large pot and add water. Heat until boiling, then reduce to a simmer and continue to cook with the lid closed for about one hour. Remove the cinnamon sticks and ginger. Add sugar and continue to cook for another 10 minutes, stirring a few times. Strain. Cool in an ice water bath and refrigerate. Garnish each cup of tea with 3 pine nuts. Serve with slices of persimmons.
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Other dishes in my Menu Project:
Course 1: Banchan of stir-fried anchovies, seasoned cucumbers and kimchi
Course 2: Bulgogi Bibimbap (Korean marinated beef with vegetables over rice
Course 3: Porgie in Kimchi Bacon Broth
Course 4: Kalbi Jjim (Korean short rib stew)
Course 5: Roast duck stuffed with sweet rice and dried jujubes
1 comments:
Just had this at a local Korean restaurant, Green Pepper. I've had it before, canned, and didn't care for it but it was amazing this time. The cinnamon and ginger really do give each other some breathing room and you get to taste them both. The pine nuts were a nice finish. I think I'll get some cinnamon sticks and try this.
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