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A2 noun #7,000 सबसे आम 10 मिनट पढ़ने का समय

수정과

sujeonggwa शीर्ष 7,000

इसका अभ्यास करें उदाहरण नोट्स और सुझाव 수정과 30 सेकंड में

व्याख्या 수정과 in your Level:

수정과 (Sujeonggwa) is a special Korean drink. It is made with cinnamon and ginger. It is very sweet and a little bit spicy. It is usually cold. People drink it after they eat dinner. It is a dark brown color. In Korea, you can find it in restaurants or stores. Many people like it because it tastes fresh. Sometimes, there are small nuts called 'pine nuts' floating on top. It is a 'traditional' drink, which means it has been in Korea for a long time. You can say '수정과 주세요' (Please give me Sujeonggwa) in a restaurant. It is a good drink to try if you like the smell of cinnamon. It is not like soda; it is more like a cold tea with a lot of flavor. Children and adults both drink it.

पूरी व्याख्या पढ़ने के लिए मुफ़्त साइन अप करें

Sujeonggwa is a traditional Korean cinnamon punch. At the A2 level, you should know that it is a common 'dessert' (후식) in Korea. It is made by boiling ginger and cinnamon sticks in water and adding sugar or honey. The most interesting part of Sujeonggwa is the 'gotgam' (dried persimmon) that is often put inside. The persimmon becomes soft and sweet in the liquid. When you go to a Korean BBQ restaurant, they might give you a small cup of Sujeonggwa after you finish your meat. This is because the ginger and cinnamon help your stomach feel better after a big meal. It is served cold, often with ice. You should remember the difference between Sujeonggwa and Sikhye (rice punch), as they are the two most famous traditional drinks. Sujeonggwa is brown and spicy, while Sikhye is white and contains rice.

Sujeonggwa is an iconic Korean traditional beverage known for its unique blend of spicy and sweet flavors. For B1 learners, it's important to understand the cultural context of this drink. It is frequently associated with holidays like Seollal (Lunar New Year). The preparation process is quite deliberate: the ginger and cinnamon are typically boiled separately to prevent their flavors from clashing or becoming too bitter, then mixed later with a sweetener. This reflects the Korean culinary emphasis on balance and harmony. When describing the taste, you can use words like '알싸하다' (pungent/spicy) for the ginger and '달콤하다' (sweet) for the honey. It is more than just a refreshment; it is a digestive aid. The ingredients are 'warm' in traditional medicine, which helps balance the 'cold' nature of a heavy meal. You will often see it garnished with pine nuts (잣), which add a nutty aroma and prevent the drink from being consumed too quickly.

पूरी व्याख्या पढ़ने के लिए मुफ़्त साइन अप करें

Sujeonggwa (cinnamon punch) serves as a sophisticated example of Korea's 'slow food' tradition. At the B2 level, you should be able to discuss its ingredients and health benefits in more detail. The drink is characterized by its deep reddish-brown hue and the complex interplay between the heat of the ginger and the aromatic sweetness of the cinnamon. Historically, Sujeonggwa was a seasonal treat, particularly enjoyed in the winter months despite being served cold, because the 'warm' properties of its spices were thought to protect the body against the cold. The inclusion of dried persimmons (곶감) is not just for flavor; they are rich in tannins and vitamins, complementing the medicinal properties of the spices. In social settings, offering Sujeonggwa is a gesture of hospitality and refinement. You might encounter variations of the name, such as 'Gonsu-jung' or 'Jeop-su-jung,' in historical texts, reflecting its long evolution from the Goryeo dynasty to the present day.

पूरी व्याख्या पढ़ने के लिए मुफ़्त साइन अप करें

Sujeonggwa is a quintessential Korean infusion that embodies the principles of 'Yak-sik-dong-won' (medicine and food have the same origin). For a C1 learner, the focus shifts to the nuances of its preparation and its place in the broader spectrum of Korean gastronomy. The decoction process requires precise timing; over-boiling the cinnamon can lead to an overwhelming astringency, while under-boiling the ginger results in a weak profile. The integration of dried persimmons is a masterclass in texture and flavor infusion, as the fruit rehydrates to a jelly-like consistency while imparting a natural, earthy sweetness to the punch. From a linguistic perspective, the term 'Sujeonggwa' (水正果) invites analysis of its Hanja roots, suggesting a 'proper' or 'rectified' fruit-water. This implies a level of culinary standards and etiquette. In contemporary Korea, while mass-produced versions are available, the artisanal revival of traditional tea houses has elevated Sujeonggwa to a gourmet status, often paired with 'hangwa' (traditional confections) to create a complex sensory experience.

पूरी व्याख्या पढ़ने के लिए मुफ़्त साइन अप करें

Sujeonggwa represents a profound intersection of Korean philosophy, traditional medicine, and culinary artistry. At the C2 level, one can appreciate the drink as a manifestation of the 'Eum-Yang' (Yin-Yang) balance. The 'fire' or heat of the ginger and cinnamon (Yang) is tempered by the 'cool' liquid and the soothing sweetness of the dried persimmon (Eum). This makes it a perfect physiological balancer after a meal. Historically, its presence in the royal court, as documented in the 'Uigwe' (Royal Protocols of the Joseon Dynasty), underscores its status as a beverage of high social standing. The chemical synergy between the cinnamaldehyde in the cinnamon and the gingerol in the ginger provides not only a unique flavor profile but also potent antioxidant and anti-inflammatory benefits. Discussing Sujeonggwa at this level involves understanding its role in the 'K-Food' globalization movement, where it is being reimagined as a base for modern cocktails or sophisticated non-alcoholic pairings in Michelin-starred Korean restaurants. It is a testament to the enduring relevance of traditional Korean flavors in a globalized palate.

पूरी व्याख्या पढ़ने के लिए मुफ़्त साइन अप करें

इसका अभ्यास करें उदाहरण नोट्स और सुझाव

수정과 30 सेकंड में

Sujeonggwa is a cold Korean cinnamon and ginger punch used as a dessert.
It tastes sweet and spicy, often featuring dried persimmons and pine nuts.
It is culturally significant as a digestive aid and a holiday hospitality drink.
Commonly found in Korean BBQ restaurants and traditional tea houses in Korea.

The word 수정과 (Sujeonggwa) refers to a traditional Korean cinnamon punch that is served cold. It is a staple of Korean dessert culture, known for its deep reddish-brown color, spicy kick from ginger and cinnamon, and a lingering sweetness from sugar or honey. Historically, it was a luxury beverage served in the royal court and among the nobility, particularly during festive seasons like Seollal (Lunar New Year) and Chuseok (Harvest Festival). Today, it is widely enjoyed as a digestive aid after heavy meals, especially after consuming oily foods like Korean BBQ.

Core Ingredients: The soul of 수정과 lies in the slow simmering of ginger slices and cinnamon sticks. These two are usually boiled separately to maintain their distinct flavor profiles before being combined with sweetener. The final touch often includes gotgam (dried persimmon) and a few pine nuts floating on top for visual appeal and texture.
Cultural Significance: In Korea, serving 수정과 is a sign of hospitality. When guests visit during the holidays, offering a cold bowl of this punch signifies a warm welcome. It is not just a drink; it is a ritualistic conclusion to a feast, intended to cleanse the palate and soothe the stomach.

식사를 마친 후에 시원한 수정과 한 잔 어떠세요? (How about a glass of cool cinnamon punch after the meal?)

A common suggestion in Korean dining etiquette.

The name itself is derived from Hanja (Sino-Korean characters). 'Su' (水) means water, 'Jeong' (正) means correct or upright, and 'Gwa' (果) means fruit. Literally, it translates to 'fruit in correct water,' referring to the dried persimmons steeped in the spiced liquid. This etymology highlights the importance of the balance between the liquid base and the fruit garnish. Unlike Western punches that might use fruit juices, 수정과 is an infusion, relying on the essence of the spices and the rehydration of the dried fruit to create its complex flavor profile.

명절에는 할머니께서 직접 만드신 수정과가 가장 맛있어요. (During the holidays, the cinnamon punch my grandmother makes herself is the most delicious.)

Health Benefits: In traditional Korean medicine, both ginger and cinnamon are considered 'warm' ingredients. They are believed to improve blood circulation, warm the hands and feet, and aid in digestion by stimulating the stomach. This is why 수정과 is the perfect winter beverage, though it is usually served chilled to provide a refreshing contrast to a warm room.

While modern Koreans might buy canned or bottled 수정과 from convenience stores, the homemade version remains the gold standard. The process of boiling the ingredients separately and then aging the punch for a day allows the flavors to mellow and integrate. It represents the 'slow food' philosophy that is deeply embedded in Korean culinary traditions. Whether you are at a high-end Korean restaurant or a humble family gathering, the presence of 수정과 signals the end of a satisfying culinary journey.

이 식당은 후식으로 수정과를 줍니다. (This restaurant gives cinnamon punch as a dessert.)

Using the word 수정과 in a sentence is relatively straightforward because it is a concrete noun. However, understanding the verbs that typically accompany it will make your Korean sound much more natural. You don't just 'drink' it; you 'enjoy' it, 'serve' it, or 'make' it with specific cultural nuances.

Common Verb Pairings

마시다 (to drink): The most common verb. '수정과를 마셔요.'
내오다 (to bring out/serve): Used when a host brings the drink to guests. '손님께 수정과를 내왔어요.'
달이다 (to decoct/boil down): Used for the traditional process of making the punch. '생강과 계피를 정성껏 달여 수정과를 만듭니다.'
곁들이다 (to garnish/accompany): Used when mentioning the pine nuts or persimmons. '잣을 띄운 수정과를 곁들여요.'

계피 향이 진한 수정과는 어른들이 특히 좋아하십니다. (Cinnamon punch with a strong cinnamon scent is especially liked by older people.)

When ordering in a restaurant, you might use the polite form. Since 수정과 is a traditional item, using slightly more formal or polite language often feels appropriate. For example, asking '수정과 있나요?' (Do you have Sujeonggwa?) or '수정과 한 잔 주세요' (Please give me a glass of Sujeonggwa) are standard ways to request it. In a traditional tea house (traditionally called a 'Dabang' or 'Chatjip'), you might see it listed alongside other traditional teas like 'Sikhye' or 'Omija-cha'.

너무 달지 않은 수정과를 찾고 있어요. (I am looking for a cinnamon punch that is not too sweet.)

Descriptive Adjectives

시원하다 (to be cool/refreshing): The most common descriptor.
알싸하다 (to be pungent/stinging): Describes the spicy ginger/cinnamon kick.
달콤하다 (to be sweet): Describes the honey/sugar flavor.
깔끔하다 (to be clean/neat): Describes the refreshing aftertaste.

In more complex sentences, you can describe the process or the setting. For instance, '명절 아침, 온 가족이 모여 앉아 시원한 수정과를 마시며 이야기를 나누었습니다' (On the morning of the holiday, the whole family sat together, drinking cool cinnamon punch and sharing stories). This paints a vivid picture of Korean social life where the drink serves as a social lubricant.

수정과에 들어있는 곶감이 정말 쫄깃해요. (The dried persimmon in the cinnamon punch is really chewy.)

You will encounter the word 수정과 in several specific environments in Korea. Understanding these contexts will help you anticipate when to use or expect the word. It is rarely a 'morning coffee' type of drink; rather, it occupies a specific niche in the Korean culinary timeline.

At Korean Restaurants (K-BBQ and Hanjeongsik): In many traditional Korean restaurants, especially those specializing in Galbi (ribs) or Hanjeongsik (full-course Korean meal), the server will often bring a small bowl of 수정과 at the very end of the meal. They might say, '후식으로 수정과 드시겠어요?' (Would you like cinnamon punch for dessert?). In some places, there is a self-service dispenser near the exit where you can pour yourself a cup in a small paper cup.

고기를 먹고 나서 수정과를 마시면 입안이 개운해져요. (Drinking cinnamon punch after eating meat makes your mouth feel refreshed.)

Traditional tea houses, particularly in areas like Insadong in Seoul, are another primary location. Here, the word is spoken with a sense of appreciation for heritage. You might hear people discussing the quality of the cinnamon or the softness of the persimmon. The menu will prominently feature '수정과' alongside '식혜' (rice punch). Servers will often explain that their 수정과 is '수제' (su-je), meaning handmade, to justify a higher price.

마트에서 병에 든 수정과를 샀어요. (I bought bottled cinnamon punch at the supermarket.)

In modern media, you might see 수정과 in historical dramas (Sageuk). Characters in the Joseon Dynasty might be shown drinking it from porcelain bowls. In modern variety shows, celebrities often visit traditional markets and stop to drink a cold cup of 수정과 from a street vendor. This reinforces the image of the drink as something that connects the past with the present. Even in supermarkets, you will see '수정과' written on cans (like Paldo brand) or large 1.5L plastic bottles in the beverage aisle, usually located near the Sikhye and traditional juice sections.

Social Gatherings: At a 'Janchi' (party/feast), such as a 60th or 70th birthday celebration (Hwangap/Chilgap), 수정과 is almost always on the buffet line. You'll hear guests saying, '여기 수정과가 아주 진하고 맛있네' (The cinnamon punch here is very rich and delicious). It serves as a communal palate cleanser that everyone, from children to the elderly, can enjoy together.

While 수정과 is a common word, learners often run into a few specific pitfalls regarding its pronunciation, its distinction from other drinks, and the cultural expectations surrounding it. Avoiding these will help you sound more like a native speaker.

1. Confusing it with Sikhye (식혜): This is the most frequent mistake. Both are traditional Korean dessert drinks served cold. However, 식혜 is white/cloudy, made from malt and rice, and has a mild, sweet grain flavor. 수정과 is dark brown, made from cinnamon and ginger, and has a spicy-sweet flavor. If you ask for 'Sikhye' expecting cinnamon, you will be disappointed! Remember: S-S-S (Sujeonggwa, Spicy, Spice/Cinnamon).

A: 이 식혜 정말 맵네요! (This Sikhye is really spicy!)
B: 손님, 그건 식혜가 아니라 수정과입니다. (Guest, that is not Sikhye, it is Sujeonggwa.)

Another mistake involves pronunciation. The first syllable '수' (su) should be a soft 's' sound with a rounded 'u'. Some learners accidentally say '서' (seo) or '소' (so). Also, the '과' (gwa) at the end involves a 'w' glide. If you say '수정가' (Sujeong-ga) instead of '수정과' (Sujeong-gwa), you might be misunderstood as talking about a 'revision' (수정) or a 'price' (가). The 'gwa' is essential because it refers to the 'fruit' (果) component of the drink.

2. Temperature Assumptions: Foreigners often assume that because it contains ginger and cinnamon (like a chai tea or mulled wine), it should be served hot. While you can drink it warm, doing so in a restaurant or social setting is highly unusual. If you ask for 'hot Sujeonggwa,' people might look at you strangely. It is fundamentally a cold punch, often served with slushy ice (살얼음).
3. Eating the Garnish: Some people leave the pine nuts or the dried persimmon at the bottom of the bowl, thinking they are just for decoration. This is a mistake! The dried persimmon is often the 'prize' of the drink. It has been softened by the liquid and is meant to be eaten. Not eating it might suggest to a host that you didn't enjoy the best part of the drink they prepared.

Finally, be careful with the word 'punch.' While we translate it as 'cinnamon punch' in English, in Korean, calling it '펀치' (peon-chi) sounds like a Western-style fruit drink. Always use the native word '수정과' to refer to this specific beverage to maintain the cultural context.

In the world of Korean traditional beverages (전통차), 수정과 has several 'siblings' and 'cousins.' Knowing these will help you navigate a menu and understand the nuances of Korean flavors.

수정과 vs. 식혜 (Sikhye)

These two are the 'Big Two' of Korean dessert drinks. They are often served together or offered as choices after a meal.

수정과: Dark, spicy, cinnamon/ginger based. No solid rice.
식혜: Light, sweet, malt/rice based. Contains grains of cooked rice at the bottom.

매운 음식을 먹었을 때는 식혜보다 수정과가 더 잘 어울려요. (When you eat spicy food, cinnamon punch goes better than rice punch.)

Other Traditional Alternatives

오미자차 (Omija-cha): 'Five-flavor tea' made from magnolia berries. It is bright red and has a sour-sweet profile. Use this if you want something fruitier than 수정과.
생강차 (Saenggang-cha): Pure ginger tea. While 수정과 contains ginger, 생강차 is usually served hot and is much more focused on the ginger's heat. It is a medicine-like drink for colds.
대추차 (Daechu-cha): Jujube (Korean date) tea. It is thick, dark, and naturally sweet. It feels more 'heavy' and filling than the refreshing 수정과.
매실차 (Maesil-cha): Green plum tea. Like 수정과, it is excellent for digestion and often served cold after a meal. It is more tart and less spicy.

In a modern context, you might also compare 수정과 to a Cinnamon Latte or Chai Tea. While the flavor profiles overlap due to the cinnamon, the lack of dairy in 수정과 makes it much lighter and more of a 'clean' palate cleanser. In English, you might hear it called 'Persimmon Punch,' but this is slightly misleading as the persimmon is a garnish, while the cinnamon and ginger are the base. Using the term 'Cinnamon Punch' is the most accurate English approximation.

커피 대신 전통적인 수정과를 주문해 보세요. (Try ordering traditional cinnamon punch instead of coffee.)

How Formal Is It?

रोचक तथ्य

In the Joseon Dynasty, there were many types of Sujeonggwa, including versions made with pears or grapes, but the cinnamon-ginger version became the standard.

उच्चारण मार्गदर्शिका

UK /suː.dʒʌŋ.ɡwɑː/

US /suː.dʒʌŋ.ɡwɑ/

The primary stress is on the first syllable 'su', with a secondary emphasis on 'gwa'.

तुकबंदी

사과 (sagwa - apple) 효과 (hyogwa - effect) 결과 (gyeolgwa - result) 학과 (hakgwa - department) 교과 (gyogwa - curriculum) 통과 (tonggwa - pass) 안과 (angwa - ophthalmology) 치과 (chigwa - dentistry)

आम गलतियाँ

Pronouncing 'gwa' as 'ga' (dropping the 'w' sound).
Pronouncing 'jeong' as 'jang' or 'jung'.
Saying 'su' with a hard 'z' sound like 'zoo'.
Ignoring the glottal stop that sometimes naturally occurs between syllables.
Confusing it with the word 'sujeong' (revision).

कठिनाई स्तर

पठन 2/5

The word is simple to read, but the Hanja roots are intermediate.

लिखना 3/5

Spelling '수정과' correctly is easy, but describing its process requires B1+ vocabulary.

बोलना 2/5

The 'gwa' sound needs practice to avoid sounding like 'ga'.

श्रवण 2/5

Easily recognizable in restaurant contexts.

आगे क्या सीखें

पूर्वापेक्षाएँ

물 (water) 차 (tea) 달다 (sweet) 맵다 (spicy) 음료 (beverage)

आगे सीखें

식혜 (rice punch) 곶감 (dried persimmon) 계피 (cinnamon) 생강 (ginger) 후식 (dessert)

उन्नत

전통 (tradition) 발효 (fermentation) 소화제 (digestive medicine) 궁중 요리 (royal court cuisine) 한방 (oriental medicine)

ज़रूरी व्याकरण

Noun + 로 (indicating identity/status)

후식으로 수정과를 마셔요.

Noun + 에 (locative for contents)

수정과에 잣이 들어있어요.

-아/어 보세요 (suggestion)

시원한 수정과를 마셔 보세요.

-기 때문에 (reason)

수정과는 달기 때문에 아이들도 좋아해요.

-으면서 (simultaneous action)

수정과를 마시면서 이야기를 나눠요.

पूरी व्याख्या पढ़ने के लिए मुफ़्त साइन अप करें

स्तर के अनुसार उदाहरण

저는 수정과를 아주 좋아해요.

I like cinnamon punch very much.

Simple subject + object + verb structure.

수정과가 정말 달아요.

The cinnamon punch is really sweet.

Using the subject marker '가' with an adjective.

이것은 수정과입니다.

This is cinnamon punch.

Formal '입니다' ending for identification.

수정과 한 잔 주세요.

Please give me one glass of cinnamon punch.

Using '한 잔' (one glass) as a counter.

수정과는 시원해요.

Cinnamon punch is cool/refreshing.

Topic marker '는' used for general statements.

엄마가 수정과를 만들어요.

Mom is making cinnamon punch.

Present tense verb '만들어요'.

수정과에 잣이 있어요.

There are pine nuts in the cinnamon punch.

Locative '에' + '있어요'.

수정과를 마셔 보세요.

Please try drinking the cinnamon punch.

'-아/어 보세요' structure for suggestions.

식사 후에 수정과를 마시면 소화가 잘 돼요.

If you drink cinnamon punch after a meal, digestion goes well.

Conditional '-면' used for cause and effect.

수정과에 곶감을 넣어서 더 맛있어요.

It's more delicious because dried persimmons are put in the cinnamon punch.

Reasoning connector '-어서'.

어제 마트에서 시원한 수정과를 샀어요.

I bought cool cinnamon punch at the supermarket yesterday.

Past tense '샀어요' and adjective '시원한'.

할머니께서 명절마다 수정과를 직접 만드십니다.

My grandmother makes cinnamon punch herself every holiday.

Honorific '께서' and '만드십니다'.

수정과는 계피와 생강으로 만듭니다.

Cinnamon punch is made with cinnamon and ginger.

Instrumental particle '로' meaning 'with' or 'by'.

이 식당은 후식으로 수정과를 줍니다.

This restaurant gives cinnamon punch as a dessert.

Noun + '으로' indicating a role or status.

너무 매운 수정과는 마시기 힘들어요.

Cinnamon punch that is too spicy is hard to drink.

Noun phrase with adjective '매운' and '-기 힘들어요'.

수정과 한 병에 얼마예요?

How much is it for one bottle of cinnamon punch?

Counter '병' for bottles.

수정과는 한국의 대표적인 전통 음료 중 하나입니다.

Sujeonggwa is one of Korea's representative traditional beverages.

'중 하나' meaning 'one of'.

계피 향이 진한 수정과가 입맛을 돋워 주네요.

The cinnamon punch with a strong cinnamon scent stimulates my appetite.

Exclamatory ending '-네요'.

잣을 몇 알 띄운 수정과는 보기에도 좋습니다.

Cinnamon punch with a few pine nuts floating in it also looks good.

'-기에도 좋다' meaning 'good for [verb] too'.

수정과를 만들 때는 생강과 계피를 따로 끓여야 합니다.

When making cinnamon punch, you must boil the ginger and cinnamon separately.

'-어야 합니다' indicating necessity.

겨울철에 수정과를 마시면 몸이 따뜻해지는 기분이 들어요.

When I drink cinnamon punch in winter, I feel like my body is getting warmer.

'-아/어지는 기분이 들다' meaning 'to feel like something is becoming'.

수정과에 든 곶감은 쫄깃한 식감이 일품입니다.

The dried persimmon in the cinnamon punch has an excellent chewy texture.

'일품이다' meaning 'to be top-notch/excellent'.

카페 메뉴에 수정과가 있어서 반가웠어요.

I was glad to see cinnamon punch on the cafe menu.

'-어서 반갑다' expressing happiness due to a reason.

수정과는 설탕 대신 꿀을 넣으면 더 건강에 좋습니다.

Sujeonggwa is better for health if you put honey instead of sugar.

'대신' meaning 'instead of'.

수정과는 그 특유의 알싸한 맛 덕분에 기름진 음식과 잘 어울립니다.

Sujeonggwa goes well with oily food thanks to its unique pungent taste.

'덕분에' meaning 'thanks to' (positive cause).

전통 찻집에서 마시는 수정과는 확실히 마트 제품보다 깊은 맛이 나요.

The cinnamon punch you drink at a traditional tea house definitely has a deeper flavor than supermarket products.

Comparative '보다' and expression '깊은 맛이 나다'.

수정과를 만들 때 계피를 너무 오래 끓이면 쓴맛이 강해질 수 있습니다.

If you boil cinnamon for too long when making Sujeonggwa, the bitter taste can become strong.

'-을 수 있습니다' indicating possibility.

명절에 손님들에게 수정과를 대접하는 것은 오랜 풍습입니다.

It is a long-standing custom to treat guests to cinnamon punch during the holidays.

'-는 것' nominalization.

수정과에 잣을 띄우는 이유는 지방 성분이 향의 증발을 막아주기 때문입니다.

The reason for floating pine nuts in Sujeonggwa is that the fat content prevents the aroma from evaporating.

'-기 때문입니다' indicating a reason.

요즘은 수정과를 활용한 다양한 퓨전 디저트들이 개발되고 있습니다.

These days, various fusion desserts utilizing cinnamon punch are being developed.

Passive voice '-고 있다' (progressive).

수정과는 단순히 음료가 아니라 조상의 지혜가 담긴 보양식입니다.

Sujeonggwa is not just a drink, but a restorative food containing the wisdom of our ancestors.

'단순히 ~이 아니라' meaning 'not simply [A] but [B]'.

곶감의 달콤함이 수정과의 매운맛을 중화시켜 줍니다.

The sweetness of the dried persimmon neutralizes the spiciness of the cinnamon punch.

'중화시켜 주다' meaning 'to neutralize for someone/something'.

수정과는 조리 과정에서 생강과 계피의 비율을 맞추는 것이 핵심입니다.

In the cooking process of Sujeonggwa, the key is balancing the ratio of ginger and cinnamon.

'-는 것이 핵심이다' (the key is to...).

전통적인 방식의 수정과는 인공 감미료 없이 천연 재료의 단맛을 끌어냅니다.

Traditional style Sujeonggwa brings out the sweetness of natural ingredients without artificial sweeteners.

'없이' (without) and '끌어내다' (to draw out).

수정과는 한방에서 소화 불량과 감기 예방에 효능이 있다고 알려져 있습니다.

In oriental medicine, Sujeonggwa is known to be effective in preventing indigestion and colds.

'-고 알려져 있다' (is known that...).

곶감이 충분히 불어 부드러워졌을 때의 수정과가 가장 맛이 좋습니다.

Sujeonggwa tastes best when the dried persimmon has soaked sufficiently and become soft.

'-었을 때' (when something has happened).

수정과의 붉은 빛깔은 식탁을 한층 더 화사하게 만들어 줍니다.

The reddish color of Sujeonggwa makes the dining table look even more bright and festive.

'한층 더' (even more/further).

현대인들에게 수정과는 잊혀져 가는 전통의 맛을 되새기게 합니다.

For modern people, Sujeonggwa makes them reflect on the fading tastes of tradition.

Causative '-게 하다'.

수정과를 담는 그릇의 선택 또한 음료의 품격을 결정짓는 요소입니다.

The choice of the vessel to hold Sujeonggwa is also an element that determines the dignity of the beverage.

'또한' (also) and '결정짓는' (determining).

수정과는 자극적인 현대 음료들 사이에서 그 담백한 매력을 유지하고 있습니다.

Sujeonggwa maintains its simple charm amidst stimulating modern beverages.

'~ 사이에서' (among/between).

수정과는 한국인의 정서와 역사가 깃든 문화적 산물이라고 할 수 있습니다.

Sujeonggwa can be described as a cultural product imbued with the emotions and history of the Korean people.

'-라고 할 수 있다' (can be said to be...).

계피의 알데하이드 성분과 생강의 진저롤 성분이 조화를 이루어 수정과만의 독특한 풍미를 완성합니다.

The aldehyde components of cinnamon and the gingerol components of ginger harmonize to complete Sujeonggwa's unique flavor.

Technical vocabulary used for precise description.

조선 시대 궁중 연회 기록인 의궤에도 수정과와 유사한 음료의 기록이 등장합니다.

Records of beverages similar to Sujeonggwa appear in the Uigwe, which are records of royal banquets in the Joseon Dynasty.

Specific historical reference and noun compounding.

수정과는 차가운 온도로 서빙되지만, 그 성질은 따뜻하여 인체의 기운을 보강해 줍니다.

Although Sujeonggwa is served at a cold temperature, its nature is warm, reinforcing the body's energy (Gi).

Concessive '-지만' with philosophical context.

식후에 제공되는 수정과는 미각의 피로를 해소하고 식사의 마침표를 찍는 역할을 수행합니다.

Sujeonggwa served after a meal relieves palate fatigue and plays the role of putting a full stop to the meal.

Metaphorical expression '마침표를 찍다'.

수정과가 지닌 미학적 가치는 그 투명한 진갈색과 위에 띄운 백색의 잣에서 극대화됩니다.

The aesthetic value of Sujeonggwa is maximized in its transparent dark brown color and the white pine nuts floating on top.

Passive voice '극대화되다' (is maximized).

글로벌 시장에서 수정과는 건강 지향적인 'K-드링크'로서의 잠재력이 매우 큽니다.

In the global market, Sujeonggwa has great potential as a health-oriented 'K-drink'.

'-로서의' indicating status or capacity.

수정과의 제조법은 가문마다 비법이 전수될 정도로 그 깊이가 천차만별입니다.

The recipe for Sujeonggwa varies so much in depth that secrets are passed down within families.

'-을 정도로' (to the extent that...) and '천차만별' (infinite variety).

सामान्य शब्द संयोजन

시원한 수정과

수정과를 달이다

잣을 띄운 수정과

수정과와 식혜

수정과를 마시다

진한 수정과

달콤한 수정과

수정과 한 사발

수정과를 내오다

수정과 맛

सामान्य वाक्यांश

수정과 있어요?

— Do you have Sujeonggwa? Used when asking at a restaurant or shop.

여기 후식으로 수정과 있어요?

수정과 한 잔만 주세요

— Please give me just one glass of Sujeonggwa. Standard ordering phrase.

사장님, 여기 수정과 한 잔만 주세요.

수정과가 입에 맞아요?

— Do you like the taste of Sujeonggwa? Literally: Does it fit your mouth?

외국인 친구에게 수정과가 입에 맞는지 물어봤어요.

수정과가 참 시원하네요

— The Sujeonggwa is very refreshing. Common compliment to a host.

와, 이 수정과가 참 시원하네요!

수정과에 곶감 넣었어?

— Did you put dried persimmons in the Sujeonggwa? Checking ingredients.

수정과에 곶감 넣었어? 곶감이 안 보이네.

수정과 냄새가 나요

— It smells like Sujeonggwa. Used when smelling cinnamon and ginger.

부엌에서 맛있는 수정과 냄새가 나요.

수정과 좀 더 드릴까요?

— Shall I give you some more Sujeonggwa? Hospitality phrase.

수정과 좀 더 드릴까요? 많이 남았어요.

수정과를 직접 담갔어요

— I made the Sujeonggwa myself. Implies traditional preparation.

집에서 수정과를 직접 담갔는데 드셔 보세요.

수정과 한 병 사갈까?

— Shall we buy a bottle of Sujeonggwa to take home?

마트에 왔는데 수정과 한 병 사갈까?

수정과가 너무 매워요

— The Sujeonggwa is too spicy (from ginger).

생강을 많이 넣었는지 수정과가 너무 매워요.

अक्सर इससे भ्रम होता है

수정과 vs 수정

Means 'revision' or 'editing'. Always add '과' to refer to the drink.

수정과 vs 식혜

Both are dessert drinks, but Sikhye is rice-based and white.

수정과 vs 생강차

Pure ginger tea, usually served hot and without cinnamon/persimmon.

मुहावरे और अभिव्यक्तियाँ

"수정과에 곶감"

— Like a dried persimmon in Sujeonggwa. Refers to something that is a perfect match or an essential, delightful part of something else.

그 두 사람은 수정과에 곶감처럼 잘 어울려요.

Common

"수정과 마시듯"

— Drinking as if it's Sujeonggwa. Doing something very easily or smoothly.

그는 어려운 문제를 수정과 마시듯 쉽게 풀었다.

Informal

"수정과 한 사발 들이켠 듯"

— As if having gulped down a bowl of Sujeonggwa. Feeling very refreshed and clear-headed after a difficult situation.

문제가 해결되니 수정과 한 사발 들이켠 듯 속이 시원하다.

Literary

"수정과 맛을 알다"

— To know the taste of Sujeonggwa. To have a mature, refined palate or to appreciate traditional values.

너도 이제 수정과 맛을 아는구나.

Parental/Senior

"수정과 속의 잣"

— A pine nut in Sujeonggwa. Something small but indispensable that adds finishing touch.

당신의 조언은 내 계획에 수정과 속의 잣 같은 존재였어요.

Metaphorical

"수정과가 따로 없다"

— There is no separate Sujeonggwa. Used when something else is so refreshing it's as good as Sujeonggwa.

이 얼음물이 수정과가 따로 없네!

Exclamatory

"수정과를 끓이다"

— To boil Sujeonggwa. Often used metaphorically for a situation that is 'brewing' or being prepared with care.

그는 이번 프로젝트를 위해 오랫동안 수정과를 끓이듯 정성을 다했다.

Creative

"수정과에 설탕 타기"

— Adding sugar to Sujeonggwa. Adding something unnecessary to something already perfect.

이미 완벽한 계획에 수정을 더하는 건 수정과에 설탕 타기야.

Cynical

"수정과 그릇에 코 박다"

— Putting one's nose in the Sujeonggwa bowl. Being obsessed with a sweet or enjoyable thing.

어린아이가 수정과 그릇에 코를 박고 마시고 있어요.

Visual/Informal

"수정과 한 잔의 여유"

— The relaxation of a cup of Sujeonggwa. Taking a peaceful break in a traditional way.

바쁜 일상 속에서 수정과 한 잔의 여유를 즐기세요.

Marketing/Poetic

आसानी से भ्रमित होने वाले

수정과 vs 식혜

Both are traditional cold dessert drinks.

Sujeonggwa is dark and spicy (cinnamon/ginger); Sikhye is white and grainy (rice/malt).

식혜는 하얗고 수정과는 갈색이에요.

수정과 vs 대추차

Both are dark-colored traditional teas.

Daechu-cha is made of jujubes and is thicker; Sujeonggwa is a clear punch with a cinnamon kick.

대추차는 걸쭉하지만 수정과는 맑아요.

수정과 vs 쌍화차

Both have a strong medicinal scent and nuts on top.

Ssanghwa-cha is a hot herbal medicinal tea; Sujeonggwa is a cold sweet dessert punch.

감기에는 쌍화차, 식후에는 수정과가 좋아요.

수정과 vs 매실차

Both are served cold for digestion.

Maesil-cha is tart/sour (plum); Sujeonggwa is spicy/sweet (cinnamon).

새콤한 게 좋으면 매실차, 매콤한 게 좋으면 수정과를 드세요.

수정과 vs 오미자차

Both are colorful traditional punches.

Omija-cha is bright red and fruity; Sujeonggwa is brown and spiced.

오미자차는 다섯 가지 맛이 나고 수정과는 계피 맛이 나요.

वाक्य संरचनाएँ

저는 [Noun]을/를 좋아해요.

저는 수정과를 좋아해요.

[Noun]에 [Noun]이/가 있어요.

수정과에 잣이 있어요.

[Verb]기 전에 [Noun]을/를 마셔요.

집에 가기 전에 수정과를 마셔요.

[Adjective]ㄴ/은 맛이 나요.

진한 계피 맛이 나요.

[Noun]은/는 [Noun]의 효능이 있습니다.

수정과는 소화 촉진의 효능이 있습니다.

[Noun]에 [Noun]이/가 깃들어 있습니다.

수정과에는 선조들의 지혜가 깃들어 있습니다.

[Noun] 대신 [Noun]을/를 사용해요.

설탕 대신 꿀을 사용해요.

[Noun]은/는 [Adjective]고 [Adjective]요.

수정과는 달고 시원해요.

शब्द परिवार

संज्ञा

수정과 (the drink)

곶감수정과 (Sujeonggwa with persimmons)

건수정과 (dried ingredients for Sujeonggwa)

क्रिया

수정과를 달이다 (to boil/brew Sujeonggwa)

수정과를 마시다 (to drink Sujeonggwa)

विशेषण

수정과다운 (Sujeonggwa-like)

수정과스러운 (having the characteristics of Sujeonggwa)

इसे कैसे इस्तेमाल करें

frequency

Common in traditional contexts and after-meal settings.

सामान्य गलतियाँ

Calling it 'Cinnamon Tea' (계피차) in a restaurant. → 수정과 (Sujeonggwa)
While it contains cinnamon, 'Sujeonggwa' is the specific name for this punch. 'Gye-pi-cha' usually refers to a hot, simple cinnamon infusion.
Asking for it 'Hot' (뜨겁게). → 시원한 수정과 (Cool Sujeonggwa)
Sujeonggwa is fundamentally a cold drink. Asking for it hot is like asking for hot lemonade; it's possible but very unusual.
Confusing the spelling with '수정' (revision). → 수정과
Adding the '과' is vital. '수정' means revision or crystal, which has nothing to do with the drink.
Thinking the pine nuts are dirt. → Enjoy the pine nuts (잣).
Newcomers sometimes think the floating bits are debris. They are actually expensive pine nuts added for flavor and health.
Pronouncing it 'Su-jeong-ga'. → Su-jeong-gwa
The 'w' in 'gwa' must be heard. 'Ga' can change the meaning to 'price' or 'house'.

सुझाव

Don't skip the persimmon

The dried persimmon (곶감) in Sujeonggwa is a delicacy. It’s been soaked in the punch, making it soft and flavorful. It's polite and tasty to eat it at the end.

Pronouncing 'Gwa'

Practice the 'w' sound in 'gwa'. It's not 'su-jeong-ga'. The 'w' is subtle but essential for correct pronunciation.

Free Refills?

In many Korean BBQ restaurants, the Sujeonggwa in the self-service machine is free. Feel free to have a second cup if you enjoyed it!

Stomach Soother

If you have an upset stomach after a heavy meal in Korea, look for Sujeonggwa. The ginger is a natural remedy for nausea and bloating.

Separate Boiling

If you make it at home, boil ginger and cinnamon in separate pots. This keeps the colors bright and prevents the flavors from becoming muddy.

Look for the Cans

Paldo is a famous brand that makes canned Sujeonggwa. It's a great way to try it for the first time without committing to a large bottle.

Serving Guests

When serving Sujeonggwa to a guest, always ensure there are an odd number of pine nuts (usually 3) floating on top for good luck.

Brown vs White

Easy way to remember: Sujeonggwa is Brown (Cinnamon), Sikhye is White (Rice). Don't mix them up when ordering!

Garnish words

Learn the words '잣' (pine nut) and '곶감' (dried persimmon) as they are the inseparable partners of Sujeonggwa.

Holiday Staple

If you are invited to a Korean home during Seollal, mentioning how much you like the Sujeonggwa will surely impress your hosts.

याद करें

स्मृति सहायक

Think of 'SU-per JUNG-le GWA-va'. It's not guava, but it's a 'super' drink from the 'jungle' (ginger/cinnamon roots) that tastes 'great' (Gwa).

दृश्य संबंध

Imagine a dark brown river (cinnamon) with ginger rocks and a floating orange boat (persimmon) with white passengers (pine nuts).

Word Web

Cinnamon Ginger Dessert Korean BBQ Holiday Cold Persimmon Pine nuts

चैलेंज

Go to a Korean market, find the Sujeonggwa, and read the ingredients in Korean out loud. Then, try to describe the taste to a friend using three Korean adjectives.

शब्द की उत्पत्ति

The word comes from Sino-Korean characters: 水 (su - water), 正 (jeong - correct/proper), and 果 (gwa - fruit). It literally means 'proper fruit water.'

मूल अर्थ: A beverage where fruit is properly steeped in water, specifically referring to the dried persimmons in the spiced liquid.

Sino-Korean (Hanja)

सांस्कृतिक संदर्भ

None. It is a universally loved and respected traditional item.

English speakers often compare it to 'Mulled Cider' or 'Chai,' but without the fruit juice or milk. It's often surprising to them that it's served cold.

Mentioned in 'Dae Jang Geum' (Jewel in the Palace) during royal banquet scenes. Often featured in Korean Mukbangs as a palate cleanser after spicy food. A common item in Korean folk villages (Minsokchon) as an authentic experience.

असल ज़िंदगी में अभ्यास करें

वास्तविक संदर्भ

After Korean BBQ

수정과 주세요
입가심으로 수정과가 좋네요
수정과가 참 시원해요
여기 수정과 셀프인가요?

Traditional Tea House

수정과 한 잔이랑 한과 주세요
수정과에 곶감도 들어있나요?
따뜻한 수정과도 되나요?
이 수정과 직접 만드신 건가요?

Holiday Family Gathering

수정과 맛이 진하네요
할머니표 수정과가 최고예요
수정과 좀 더 마셔도 돼요?
수정과 만드는 법 좀 알려주세요

Supermarket Shopping

수정과 어디에 있어요?
수정과 캔으로 된 거 있어요?
이 수정과 유통기한이 언제까지예요?
수정과가 세일 중이네요

Cooking Class

계피와 생강을 1대1 비율로 넣으세요
설탕은 나중에 넣어야 해요
수정과를 차갑게 식히세요
잣을 마지막에 띄우세요

बातचीत की शुरुआत

"한국 전통 음료 중에서 수정과를 마셔본 적이 있나요?"

"수정과와 식혜 중에서 어떤 것을 더 좋아하세요?"

"수정과에 들어있는 곶감을 좋아하시나요?"

"수정과의 계피 향을 좋아하시나요?"

"고기를 먹고 나서 수정과를 마시는 이유를 아세요?"

डायरी विषय

오늘 처음으로 수정과를 마셔봤는데, 그 맛과 느낌을 설명해 보세요.

수정과를 만드는 과정을 상상하며 한국어로 순서를 적어 보세요.

당신이 가장 좋아하는 한국 전통 음식을 먹고 난 후, 수정과를 마시는 장면을 묘사해 보세요.

수정과와 어울리는 디저트에는 무엇이 있을지 자신의 생각을 써 보세요.

명절에 가족들과 수정과를 나누어 마시는 문화에 대해 어떻게 생각하는지 적어 보세요.

अक्सर पूछे जाने वाले सवाल

10 सवाल

While it is traditionally served chilled to be refreshing, some people do enjoy it warm in the winter. However, in restaurants, it is almost exclusively served cold with ice.

Yes! The pine nuts and the dried persimmon are meant to be eaten. The persimmon is considered the best part as it absorbs the sweet and spicy liquid.

It has a 'kick' from the ginger and cinnamon, but it is not spicy like chili peppers. It's more of a warm, tingling sensation balanced by high sweetness.

Yes, in moderation. It contains ginger and cinnamon which aid digestion and circulation. However, homemade versions can be high in sugar.

You can find it in the beverage aisle of any Korean supermarket (like H-Mart), often in cans or large plastic bottles next to the Sikhye.

You boil ginger and cinnamon separately in water, mix the liquids, add sugar/honey, and then chill it with dried persimmons.

No, Sujeonggwa is a herbal infusion and is naturally caffeine-free, making it a great evening drink.

It comes from Hanja meaning 'Water-Correct-Fruit' (水正果), referring to the proper way of steeping fruit in spiced water.

The ginger and cinnamon help break down fats and stimulate digestion, making it the perfect palate cleanser after oily meat.

Canned Sujeonggwa is usually sweeter and has a lighter flavor. Homemade Sujeonggwa is much more aromatic and often includes a whole dried persimmon.

सुझाव और नोट्स के लिए मुफ़्त साइन अप करें