Sujeonggwa Bingsu

Combine 2000g water, 50g cinnamon sticks, and 100g fresh ginger in a large pot. Bring to a boil over high heat, then reduce heat to medium-low and simmer for 30 minutes.

Remove the pot from heat. Strain the liquid to remove the cinnamon sticks and fresh ginger. Discard the solids.

Return the strained liquid to the pot. Add 200g brown sugar and stir until the brown sugar is fully dissolved. Let the sujeonggwa concentrate cool completely to room temperature, then chill in the refrigerator for at least 2 hours.