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Yo!Chingo
Joined: 06 Dec 2005
Location: Seoul Korea
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 Posted: Thu Sep 14, 2006 12:49 am Post subject: What's that tea they serve after Galbi? |
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| Hey, what's that tea that they serve after a good dinner in a Korean restaurant? It's sweet, reddish brown, and tastes alot like cinnamon. What's the spelling in Korean too. |
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khyber
Joined: 16 Jan 2003
Location: Compunction Junction
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| Posted: Thu Sep 14, 2006 1:03 am Post subject: |
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soo jung gwa
I don't know how to make korean characters on my mac...sorry |
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Yo!Chingo
Joined: 06 Dec 2005
Location: Seoul Korea
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| Posted: Thu Sep 14, 2006 2:18 am Post subject: |
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| Thanks! |
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Dazed and Confused
Joined: 10 Jan 2003
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| Posted: Thu Sep 14, 2006 2:39 am Post subject: |
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persimon tea  |
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Son Deureo!
Joined: 30 Apr 2003
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| Posted: Thu Sep 14, 2006 4:45 am Post subject: |
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| 수정과. DOn't bother with the canned version. That's just nasty. |
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Yo!Chingo
Joined: 06 Dec 2005
Location: Seoul Korea
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| Posted: Thu Sep 14, 2006 3:17 pm Post subject: |
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| Thanks guys! I absolutely love the stuff and want to be able to make it at home |
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Son Deureo!
Joined: 30 Apr 2003
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| Posted: Thu Sep 14, 2006 4:49 pm Post subject: |
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I've never tried making it, but here's a recipe from recipesource.com. It doesn't look very difficult to make.
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Title: SOO JEUNG KWA (PERSIMMON PUNCH)
Categories: Fruit, Punch, Cold, Korean
Yield: 1 Gallon
1 ga ;water, cold
1/4 lb Ginger, fresh; rinsed,
-sliced thin with skin on
2 oz Cinnamon sticks; 8-10
2 c Sugar; or to taste
6 Whole semi-dried persimmons;
-cut into 1" triangles
1. Bring the water to a boil with the ginger and cinnamon sticks.
Cook over moderate heat for 1/2 hour. Strain the liquid and discard
the ginger but leave the cinnamon in the punch.
2. Add the sugar while the liquid is still hot, to dissolve it. Add
the persimmons to the lukewarm liquid and cool. The color of the
punch becomes an old rose shade. Refrigerate the punch and serve
cold.
Serve whenever wanted with any Asian food. Makes 1 gallon.
NOTE: The Korean persimmon (Diospyros kaki) used in the punch is the
large, orange, egg-shaped type. It is eaten when fully ripe -- very
soft, orange-colored and with a creamy texture. In Korea, the unripe
persimmons are picked in the autumn when the fruits are becoming
ripe. The fruits are peeled and strung together but spaced like the
lights on a Christmas tree. The strings of fruit are then attached to
the persimmon tree to dry. Cool nights and warm days accelerate the
drying, but during the week that it takes to dry, certain microbes
that are floating freely in the garden air attach themselves to the
peeled persimmons. After several days, the persimmons wilt and each
one is then pushed together by hand to flatten on the drying string.
When a white mold appears the fruit is dry enough to be packaged and
sold, to be used in the punch. This procedure is a good illustration
of the Korean ingenuity used in preserving their seasonal fruits and
vegetables. It may also explain why dried persimmons are so expensive
and uncommon.
Source: "The Korean Kitchen" by Copeland Marks |
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matthews_world
Joined: 15 Feb 2003
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| Posted: Thu Sep 14, 2006 7:47 pm Post subject: |
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| Drop a couple persimmons in a blender and you have a nice accompanyment to your morning breakfast. |
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