A traditional drink from Korea's festive tables, sujeonggwa is made by quickly simmering cinnamon and ginger in the pressure cooker, sweetening with brown sugar and chilling. Using the pressure cooker lets the spices infuse into the water much faster than the traditional method.
Combine the water with the cinnamon stick and ginger in the pressure cooker, close the lid and cook for 15 minutes from the first hiss.
Remove from the heat and let the pressure release naturally.
Open the lid and stir in the brown sugar until dissolved.
Strain the punch through a fine sieve and chill in the fridge for at least 2 hours.
Divide the chilled punch among glasses and serve topped with a few pine nuts.
Wait for the pressure to release naturally before opening the lid, or the hot liquid may splash.
Sprinkling a few pine nuts over the punch when pouring it into glasses gives a look closer to the traditional presentation.
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