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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[edit]


  1. ^ "Jindallae hwachae (진달래화채)" (in Korean). Doosan Encyclopedia. Retrieved 2008-05-21. [permanent dead link]
  2. ^ "Kind of Eumcheongryu". Hwachae (Honeyed juice mixed with fruits). Korea Agro-Fisheries Trade Corporation. Retrieved 2008-05-21. 

External links[edit]