Hwachae

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.

Types

It is said that there are around thirty types of traditional hwachae.^[2]

Fruit

• Aengdu-hwachae (Korean: 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 (Korean: 배화채; lit. 'pear punch') – made with flower-shaped pieces of Korean pear and honeyed magnolia berry juice.^[6]
• Baesuk () – boiled pear punch.
• Boksunga-hwachae (Korean: 복숭아화채; lit. 'peach punch') – made with peach preserved in honey and sugared water.^[1]
• Chamoe-hwachae (Korean: 참외화채; lit. 'melon punch') – made with Korean melon slices, cherries, celery slices, and honeyed magnolia berry juice.
• Cheondoboksunga-hwachae (Korean: 천도복숭아화채; lit. 'nectarine punch') – made with nectarine preserved in honey and sugared water.
• Milgam-hwachae (Korean: 밀감화채; lit. 'citrus punch') – also called gyul-hwachae (); 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 (Korean: 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 (Korean: 오미자화채; lit. 'magnolia berry punch') – made with honeyed magnolia berry juice and decorative slices of Korean pear.
• Podo-hwachae (Korean: 포도화채; lit. 'grape punch') – made with peeled grape boiled in sugared water, cherries, and honeyed water.
• Sagwa-hwachae (Korean: 사과화채; lit. 'apple punch') – made with flower-shaped pieces of apple and honeyed magnolia berry juice.
• Sansa-hwachae (Korean: 산사화채; lit. 'hawthorn punch') – made with jellied mountain hawthorn, called sansa-pyeon, sliced and floated in honeyed water.
• Sanddalgi-hwachae (Korean: 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 (Korean: 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 (Korean: 딸기화채; lit. 'strawberry punch') – made with strawberries.^[1]
• Yuja-hwachae (Korean: 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 (Korean: 장미화채; lit. 'rose punch') – made with rose petals and honeyed magnolia berry juice.^[1]
• Jindallae-hwachae (Korean: 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 (Korean: 송화화채; lit. 'pine pollen punch') – also called songhwa-su () or songhwa-milsu (); made with dried pollen of Korean red pine and honeyed water.^[6] It is a local specialty of Gangwon Province.
• Songhwa-milsu () – traditional drink made of pine flower pollen (songhwa) and honey.
• Sunchae-hwachae (Korean: 순채화채; lit. 'water-shield punch') – made with water-shield leaves and honeyed water or honeyed magnolia berry juice.

Noodle

• Changmyeon (Korean: 창면; lit. 'noodle punch') – cool dessert for summer, consisting of noodles made with mung bean starch and omija juice.^[2]
• Hwamyeon (Korean: 화면; lit. 'flower noodle punch') – cool noodle soup almost similar to changmyeon except the addition of edible flower petals.^[1]

Grain

• Sudan – () – grain cake punch.

References

1. ^ "Kind of Eumcheongryu: Hwachae (Honeyed juice mixed with fruits)". Food in Korea. Korea Agro-Fisheries Trade Corporation. Archived 15 April 2009 at the Wayback Machine. Retrieved 21 May 2008.
2. ^ Yoon, Sook-ja (Summer 2005). "Hwachae: Refreshing Beverages to Beat the Summer Heat". Koreana. No. 19. pp. 76–79. Archived from the original on 3 March 2016. Retrieved 25 April 2013.
3. ^ Jung, Alex (13 July 2017). "Best Korean drinks -- from banana milk to hangover juice". CNN Travel. Retrieved 4 August 2017.
4. ^ Goh, Kenneth (20 December 2015). "Toast the festive season: Five cocktail recipes". The Straits Times. Retrieved 4 August 2017.
5. ^ Ro, Hyo-sun (18 July 2014). "Hwachae (Korean traditional fruit punch)". The Korea Herald. Retrieved 4 August 2017.
6. ^ "Hwachae" (in Korean). Doopedia. Doosan Corporation. Retrieved 4 August 2017.
7. ^ Kim, Dakota (4 August 2015). "5 Cooling Korean Punches to Soothe Your Heat Stroke". Paste. Retrieved 4 August 2017.
8. ^ Lee, Christine (20 July 2017). "Beat the summer heat with a Korean-styled watermelon punch — subak hwachae". The Daily Californian. Retrieved 4 August 2017.