Hwachae

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Hwachae
Korean fruit punch-Milgam hwachae-02.jpg
Milgam hwachae
Korean name
Hangul 화채
Hanja
Revised Romanization hwachae
McCune–Reischauer hwach'ae

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[edit]

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.

Baehwachae

Fruits[edit]

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[edit]

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[edit]

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[edit]

References[edit]

  1. ^ a b c "Kind of Eumcheongryu". Hwachae (Honeyed juice mixed with fruits). Korea Agro-Fisheries Trade Corporation. Archived from the original on 2009-04-15. Retrieved 2008-05-21. 
  2. ^ "Hwachae; Refreshing Beverage to Beat the Summer Heat". Koreana. 2005. Retrieved 2013-04-25. 
  3. ^ "Baehwachae (배화채)" (in Korean). Doosan Encyclopedia. Retrieved 2013-04-25. 
  4. ^ "Baesuk (배숙)" (in Korean). Doosan Encyclopedia. Retrieved 2008-05-19. 
  5. ^ "Yujaz hwachae (유자화채)" (in Korean). Doosan Encyclopedia. Retrieved 2013-04-25. 
  6. ^ "Milgam hwachae (밀감화채)" (in Korean). Doosan Encyclopedia. Retrieved 2013-04-25. 
  7. ^ "Aengdu hwachae (앵두화채)" (in Korean). Doosan Encyclopedia. Retrieved 2013-04-25. 
  8. ^ "Boksunga hwachae (복숭아화채)" (in Korean). Doosan Encyclopedia. Retrieved 2013-04-25. 
  9. ^ "Mogwa hwachae (모과화채)" (in Korean). Doosan Encyclopedia. Retrieved 2013-04-25. 
  10. ^ "Jangmi hwachae (장미화채)" (in Korean). Doosan Encyclopedia. Retrieved 2013-04-25. 
  11. ^ "진달래, Korean rosebay, Rhododendron mucronulatum" (in Korean). Doosan Encyclopedia. Retrieved 2013-04-25. 
  12. ^ Rhododendron mucronulatum
  13. ^ "Jindallae hwachae (진달래화채)" (in Korean). Doosan Encyclopedia. Retrieved 2013-04-25. 
  14. ^ "Songhwa hwachae (송화화채)" (in Korean). Doosan Encyclopedia. Retrieved 2013-04-25. 
  15. ^ "조선시대 궁중 태교음식" (in Korean). Hyundae Buddha Media Center. 2005. Retrieved 2008-05-21. 
  16. ^ 이신화 (2005). "우거진 신록, 빼어난 수바위 암봉에 취해 마시는 송화밀수 차 한잔" (in Korean). The Association of Korea Travel Writer. Retrieved 2008-05-21. 
  17. ^ "Sunchae hwachae (순채화채)" (in Korean). Doosan Encyclopedia. Retrieved 2013-04-25. 
  18. ^ "Sudan (수단 水團)" (in Korean). Doosan Encyclopedia. Retrieved 2008-05-21. 
  19. ^ "Tteoksudan(떡수단)" (in Korean). Doosan Encyclopedia. Retrieved 2013-04-25. 
  20. ^ "Borisudan (보리수단)" (in Korean). Doosan Encyclopedia. Retrieved 2013-04-25. 
  21. ^ "Wonsobyeong (원소병 圓小餠)" (in Korean). Doosan Encyclopedia. Retrieved 2013-04-25. 
  22. ^ "Changmyeon (창면)" (in Korean). Doosan Encyclopedia. Retrieved 2013-04-25. 
  23. ^ "Hwamyeon (화면 花麵)" (in Korean). Doosan Encyclopedia. Retrieved 2013-04-25. 

External links[edit]