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Hwachae
Korean traditional fruit or flower drinks From Wikipedia, the free encyclopedia
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Hwachae (Korean: 화채) is a general term for traditional Korean punches, made with various fruits or edible flower petals. The fruits and flowers are soaked in honeyed water or honeyed magnolia berry juice.[1][2][3] In modern South Korea, carbonated drinks and fruit juices are also commonly added to hwachae.[4][5] Hwachae is often garnished with pine nuts before it is served.
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Types
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 | This section needs additional citations for verification. (August 2021) |
It is said that there are around thirty types of traditional hwachae.[2]
Fruit
- Aengdu-hwachae (앵두화채; lit. cherry punch) – made with Korean cherries and honeyed water.[6] It is associated with Dano, the fifth day of the fifth lunar month.
- Bae-hwachae (배화채; lit. pear punch) – made with flower-shaped pieces of Korean pear and honeyed magnolia berry juice.[6]
- Baesuk (배숙) – boiled pear punch.
- Boksunga-hwachae (복숭아화채; lit. peach punch) – made with peach preserved in honey and sugared water.[1]
- Chamoe-hwachae (참외화채; lit. melon punch) – made with Korean melon slices, cherries, celery slices, and honeyed magnolia berry juice.
- Cheondoboksunga-hwachae (천도복숭아화채; lit. nectarine punch) – made with nectarine preserved in honey and sugared water.
- Milgam-hwachae (밀감화채; lit. citrus punch) – also called gyul-hwachae (귤화채); made with citrus fruit—usually summer orange— pieces, in the fruit's juice mixed with lemon juice, sugar, and water.[6] It is a local specialty of Jeju Island, where summer oranges and most other citrus fruits are cultivated.[7]
- Mogwa-hwachae (모과화채; lit. quince punch) – made with Chinese quince slices preserved with hardy mandarin slices in sugar and honeyed water, consumed after 20 days.
- Omija-hwachae (오미자화채; lit. magnolia berry punch) – made with honeyed magnolia berry juice and decorative slices of Korean pear.
- Podo-hwachae (포도화채; lit. grape punch) – made with peeled grape boiled in sugared water, cherries, and honeyed water.
- Sagwa-hwachae (사과화채; lit. apple punch) – made with flower-shaped pieces of apple and honeyed magnolia berry juice.
- Sansa-hwachae (산사화채; lit. hawthorn punch) – made with jellied mountain hawthorn, called sansa-pyeon, sliced and floated in honeyed water.
- Sanddalgi-hwachae (산딸기화채; lit. raspberry punch) – made with Korean raspberries and honeyed water. It is associated with Yudu, the fifteenth day of the sixth lunar month.
- Subak-hwachae (수박화채; lit. watermelon punch) – made with scooped or sliced watermelon pieces, bits of other fruits, ice cubes, and honeyed watermelon juice. It is a popular summertime refreshment.[5][8]
- Ddalgi-hwachae (딸기화채; lit. strawberry punch) – made with strawberries.[1]
- Yuja-hwachae (유자화채; lit. yuja punch) – made with yuja and Korean pear, both thinly julienned, and pomegranate and honeyed water.[1]
Flower
Flower petals are coated with mung bean starch and blanched, cooled in ice water, and drained before being put in hwachae.[1] Flower hwachae is usually topped with pine nuts.
- Jangmi-hwachae (장미화채; lit. rose punch) – made with rose petals and honeyed magnolia berry juice.[1]
- Jindallae-hwachae (진달래화채; lit. rhododendron punch) – made with Korean rhododendron petals and honeyed magnolia berry juice.[6] It is associated with Samjinnal, the third day of the third lunar month.[2]
- Songhwa-hwachae (송화화채; lit. pine pollen punch) – also called songhwa-su (송화수) or songhwa-milsu (송화밀수); made with dried pollen of Korean red pine and honeyed water.[6] It is a local specialty of Gangwon Province.
- Songhwa-milsu (송화밀수) – traditional drink made of pine flower pollen (songhwa) and honey.
- Sunchae-hwachae (순채화채; lit. water-shield punch) – made with water-shield leaves and honeyed water or honeyed magnolia berry juice.
Noodle
Grain
- Sudan – (수단) – grain cake punch.
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References
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