Hwachae

Hwachae
Milgam hwachae
Korean name
Hangul	화채
Hanja	花菜
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.

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.

Baesuk

Baehwachae

Fruits

Baehwachae	배화채	Behwachae consists of flower-shaped bae (Korean pear) and omija juice.
Baesuk	배숙	Baesuk is made by poaching slices of Korean pear with ginger, and black peppercorns, and sugar.
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.
Yuja hwachae	유자화채	Yuja hwachae is made with thinly shredded yuja, Korean pear and sugar.
Milgam hwachae	밀감화채	Milgam hwachae is a local specialty of Jeju-do made with citrus harvested in summer.
Ttalgi hwachae	딸기화채	Ttalgi hwachae is made with strawberries.
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.
Boksunga hwachae	복숭아화채	Boksunga hwachae is made with marinated peach with sugar.
Mogwa hwachae	모과화채	Mogwa hwachae is made with mogwa (모과 Chinese quince), citrus, and sugar.

Flowers and plants

Jangmi hwachae	장미화채	Jangmi hwachae is made with rose petals, mung bean starch and omija.
Jindallae hwachae	진달래화채	Jindallae hwachae is made with azalea (Rhododendron mucronulatum) petals, mung bean starch and is prepared for Samjinnal (삼짇날, a Korean traditional holiday which falls on every March 3 in lunar calendar).
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.
Songhwasu	송화수	Songhwasu is made with songhwa garu in honeyed juice.
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.

Tteok and grains

Sudan	수단 (水團)	Sudan is a hwachae with gyeongdan (경단 a variety of tteok in ball shape) in honeyed juice.
Tteoksudan	떡수단	Tteok sudan is made with thinly sliced garaetteok (tubed rice cake), mung bean starch, and honey.
Borisudan	보리수단	Borisudan is made with steamed barely, mung bean starch, and omija juice.
Wonsobyeong	원소병 (圓小餠)	Wonsobyeong is made with ball-shaped tteok with fillings of minced jujube or citrus jam floated in honeyed juice.
Changmyeon	창면	It is a cool dessert for summer, consisting of noodles made with mung bean starch and omija juice.
Hwamyeon	화면 (花麵)	Hwamyeon is a cool noodle sou almost similar to changmyeon except the addition of edible flower petals.

See also

• Sujeonggwa
• Sikhye
• List of Korean beverages
• Korean tea
• Yoon Sook-ja

References

• "Hwachae (화채 花菜)" (in Korean). EncyKorea. http://100.empas.com/dicsearch/pentry.html?s=K&i=258338&v=45. Retrieved 2008-05-21. 
• "Kind of Eumcheongryu". Hwachae (Honeyed juice mixed with fruits). Korea Agro-Fisheries Trade Corporation. http://www.foodinkorea.org/eng_food/korfood/korfood9_2.jsp. Retrieved 2008-05-21. 
• Yoon Sook-ja (2005). "Hwachae: Refreshing Beverage to Beat the Summer Heat". Koreana / The Korea Foundation. http://www.clickkorea.org/food/foodView.asp?menubar=4&page=2&e_title=K&idx=26&foodguide_idx=836&backpage=foodguide_view.asp. Retrieved 2008-05-21. 

External links

• (Korean) Types of Eumcheongnyu (Korean cold beverages) at KOSNET
• (Korean) List of Eumcheongnyu at the Korean Traditional Food Resource Portal