The solids are then removed for clarification and the remaining liquid is boiled again after adding either honey or brown sugar.

The dried persimmons are cut into portions and are added to soak and soften after the brew has completely cooled.

The sujeonggwa recipe mentioned in the book is a dried persimmon brew with added ginger and pine nuts.

[citation needed] In the book Haedongjukji (해동죽지; 海東竹枝) written in 1921, sujeonggwa is known to have been prepared in the Goryeo era by palace women on New Year's Day.

Pear was used in The New Making of Joseon Food (조선무쌍신식요리제법; 朝鮮無雙新式料理製法) and liquorice, mandarin peels, whole black pepper was also sometimes added.

Galyeonsujeonggwa uses schisandra as its main ingredients, and adds honey or sugar to keep it sweet and the inside flower petal of lotus in the water.