Jindallae-hwachae
| Type | Hwachae |
|---|---|
| Place of origin | Korea |
| Associated national cuisine | Korean cuisine |
| Serving temperature | Cold |
 Cookbook: Jindallae-hwachae  Media: Jindallae-hwachae | |
| Korean name | |
| Hangul | 진달래화채 |
|---|---|
| Hanja | ---花菜 |
| Revised Romanization | jindallae-hwachae |
| McCune–Reischauer | chindallae-hwach'ae |
| IPA | [tɕin.dal.lɛ.ɦwa.tɕʰɛ] |
Jindallae-hwachae (진달래화채) is a variety of hwachae, or Korean traditional fruit punch, made with Korean rhododendron petals and mung bean starch. It is prepared for Samjinnal (삼짇날, a Korean traditional holiday which falls on every March 3 in the lunar calendar).[1][2]
See also
References
- ↑ "Jindallae hwachae (진달래화채)" (in Korean). Doosan Encyclopedia. Retrieved 2008-05-21.
- ↑ "Kind of Eumcheongryu". Hwachae (Honeyed juice mixed with fruits). Korea Agro-Fisheries Trade Corporation. Retrieved 2008-05-21.
External links
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