Food

Su-jung-kwa is a Koreans' favorite drink with Sik-hye (a sweet drink made from fermented rice). After boiling the water with a ginger and cinnamon, soak dried persimmons in that water. -ingredients- 50g ginger, 6 cups of water, 30 cinnamons, 1 and 1/2 cups of sugar, 20 dried persimmons, 1 spoon of pine nuts

1. Peel ginger and slice them thinly. Boil it with water and filter through a sieve.
2. Boil cinnamons in the water, filter through a sieve, mix it with ginger and water, boil again with sugar and cool it.
3. Choose small and no seed dried persimmons, remove the stems and make them round.
4. 3 hours ago of drinking Su-jung-kwa, soak dried persimmons in the boiled water and if they are softened, pour Su-jung-kwa into the bowl and put several nuts on it.

2)Grounding: Ground that sweet persimmons which had no peels and seeds with a high-speed mixer

3)Boiling: Pour grounded persimmon, starch syrup, sugar and 'Go-chu-bun-sik-yeom' (red pepper salt) into Danghwa-sot (a kind of pot) and boil them

4)Ripening after storage: Move them to storage tank, and ripen them

5)Sterilization: Move ripened stuff into Danghwa-sot and sterilize them

6)Cooling: Cool sterilized stuff

7)Mixing with Jujung (a kind of alcohol): Put Jujung into cooled stuff and mix them thoroughly