Hwachae
Hwachae (Korean pronunciation: [hwatɕʰɛ]) is a general term for Korean traditional punches made with various fruits or edible flower petals soaked in omija (Schisandra chinensis berries) or honeyed juice.[1][2]
Types
Omija hwachae (오미자화채 五味子花菜) is a hwachae made with omija (Schisandra chinensis berries) and various fruits or flower petals and also used as a basic juice for other varieties of hwachae.
![](../I/m/Korean_pear_punch-Baehwachae-01.jpg)
Baehwachae
Fruits
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Baehwachae |
배화채 |
Behwachae consists of flower-shaped bae (Korean pear) and omija juice.[3] |
Baesuk |
배숙 |
Baesuk is made by poaching slices of Korean pear with ginger, and black peppercorns, and sugar.[4] |
Subak hwachae |
수박화채 |
Subak hwachae is made with watermelon and other fruits. It is good for cooling hot temperature in summer. Watermelon is cut into half pieces and with a melon baller, the interior flesh is scooped out. The hollow rind is stuffed with the watermelon balls, its juice, other fruits, and ice.[1] |
Yuja hwachae |
유자화채 |
Yuja hwachae is made with thinly shredded yuja, Korean pear and sugar.[5] |
Milgam hwachae |
밀감화채 |
Milgam hwachae is a local specialty of Jeju-do made with citrus harvested in summer.[6] |
Ttalgi hwachae |
딸기화채 |
Ttalgi hwachae is made with strawberries.[1] |
Bokbunja hwachae |
복분자화채 |
Bokbunja hwachae is made with bokbunja (복분자 Korean black raspberries) and honey |
Aengdu hwachae |
앵두화채 |
Aengdu hwachae consists of Korean cherries soaked in honey or sugar dissolved water.[7] |
Boksunga hwachae |
복숭아화채 |
Boksunga hwachae is made with marinated peach with sugar.[8] |
Mogwa hwachae |
모과화채 |
Mogwa hwachae is made with mogwa (모과 Chinese quince), citrus, and sugar.[9] |
Flowers and plants
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Jangmi hwachae |
장미화채 |
Jangmi hwachae is made with rose petals, mung bean starch and omija.[10] |
Jindallae hwachae |
진달래화채 |
Jindallae hwachae is made with azalea (Rhododendron mucronulatum)[11][12] petals, mung bean starch and is prepared for Samjinnal (삼짇날, a Korean traditional holiday which falls on every March 3 in lunar calendar).[13] |
Songhwa hwachae |
송화화채 |
Songhwa hwachae is made with songhwa garu (송화가루, dried pollen flour of pine tree) diluted in omija, or honeyed or sugar punch. It is a local specialty of Gangwon Province.[14] |
Songhwasu |
송화수 |
Songhwasu is made with songhwa garu in honeyed juice.[15][16] |
Sunchae hwachae |
순채화채 |
Sunchae hwachae is made by parboiling sunchae (순채, Brasenia schreberi) coated with mung bean starch and pouring honeyed juice or omija juice to the cooked vegetable.[17] |
Tteok and grains
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Sudan |
수단 (水團) |
Sudan is a hwachae with gyeongdan (경단 a variety of tteok in ball shape) in honeyed juice.[18] |
Tteoksudan |
떡수단 |
Tteok sudan is made with thinly sliced garaetteok (tubed rice cake), mung bean starch, and honey.[19] |
Borisudan |
보리수단 |
Borisudan is made with steamed barely, mung bean starch, and omija juice.[20] |
Wonsobyeong |
원소병 (圓小餠) |
Wonsobyeong is made with ball-shaped tteok with fillings of minced jujube or citrus jam floated in honeyed juice.[21] |
Changmyeon |
창면 |
It is a cool dessert for summer, consisting of noodles made with mung bean starch and omija juice.[22] |
Hwamyeon |
화면 (花麵) |
Hwamyeon is a cool noodle sou almost similar to changmyeon except the addition of edible flower petals.[23] |
See also
References
External links
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