Hwachae

Template:Short description Template:Italic titleTemplate:Template other Hwachae (Korean: Template:Category handler) is a general term for traditional Korean punches, made with various fruits or edible flower petals. The fruits and flowers are soaked in honeyed water or honeyed magnolia berry juice. In modern South Korea, carbonated drinks and fruit juices are also commonly added to hwachae. Hwachae is often garnished with pine nuts before it is served.

Types

It is said that there are around thirty types of traditional hwachae.

Fruit

File:Korean pear punch-Baehwachae-01.jpg

Bae-hwachae (pear punch)

File:Korean fruit punch-Milgam hwachae-01.jpg

Milgam-hwachae (citrus punch)

File:Subak-hwachae.jpg

Subak-hwachae (watermelon punch)

• Aengdu-hwachae (; lit. cherry punchTemplate:Category handler) – made with Korean cherries and honeyed water. It is associated with Dano, the fifth day of the fifth lunar month.
• Bae-hwachae (; lit. pear punchTemplate:Category handler) – made with flower-shaped pieces of Korean pear and honeyed magnolia berry juice.
• Baesuk (Template:Category handler) – boiled pear punch.
• Boksunga-hwachae (; lit. peach punchTemplate:Category handler) – made with peach preserved in honey and sugared water.
• Chamoe-hwachae (; lit. melon punchTemplate:Category handler) – made with Korean melon slices, cherries, celery slices, and honeyed magnolia berry juice.
• Cheondoboksunga-hwachae (; lit. nectarine punchTemplate:Category handler) – made with nectarine preserved in honey and sugared water.
• Milgam-hwachae (; lit. citrus punchTemplate:Category handler) – also called gyul-hwachae (Template:Category handler); made with citrus fruit—usually summer orange— pieces, in the fruit's juice mixed with lemon juice, sugar, and water. It is a local specialty of Jeju Island, where summer oranges and most other citrus fruits are cultivated.
• Mogwa-hwachae (; lit. quince punchTemplate:Category handler) – made with Chinese quince slices preserved with hardy mandarin slices in sugar and honeyed water, consumed after 20 days.
• Omija-hwachae (; lit. magnolia berry punchTemplate:Category handler) – made with honeyed magnolia berry juice and decorative slices of Korean pear.
• Podo-hwachae (; lit. grape punchTemplate:Category handler) – made with peeled grape boiled in sugared water, cherries, and honeyed water.
• Sagwa-hwachae (; lit. apple punchTemplate:Category handler) – made with flower-shaped pieces of apple and honeyed magnolia berry juice.
• Sansa-hwachae (; lit. hawthorn punchTemplate:Category handler) – made with jellied mountain hawthorn, called sansa-pyeon, sliced and floated in honeyed water.
• Sanddalgi-hwachae (; lit. raspberry punchTemplate:Category handler) – made with Korean raspberries and honeyed water. It is associated with Yudu, the fifteenth day of the sixth lunar month.
• Subak-hwachae (; lit. watermelon punchTemplate:Category handler) – made with scooped or sliced watermelon pieces, bits of other fruits, ice cubes, and honeyed watermelon juice. It is a popular summertime refreshment.
• Ddalgi-hwachae (; lit. strawberry punchTemplate:Category handler) – made with strawberries.
• Yuja-hwachae (; lit. yuja punchTemplate:Category handler) – made with yuja and Korean pear, both thinly julienned, and pomegranate and honeyed water.

Flower

Flower petals are coated with mung bean starch and blanched, cooled in ice water, and drained before being put in hwachae. Flower hwachae is usually topped with pine nuts.

• Jangmi-hwachae (; lit. rose punchTemplate:Category handler) – made with rose petals and honeyed magnolia berry juice.
• Jindallae-hwachae (; lit. rhododendron punchTemplate:Category handler) – made with Korean rhododendron petals and honeyed magnolia berry juice. It is associated with Samjinnal, the third day of the third lunar month.
• Songhwa-hwachae (; lit. pine pollen punchTemplate:Category handler) – also called songhwa-su (Template:Category handler) or songhwa-milsu (Template:Category handler); made with dried pollen of Korean red pine and honeyed water. It is a local specialty of Gangwon Province.
• Songhwa-milsu (Template:Category handler) – traditional drink made of pine flower pollen (songhwa) and honey.
• Sunchae-hwachae (; lit. water-shield punchTemplate:Category handler) – made with water-shield leaves and honeyed water or honeyed magnolia berry juice.

Noodle

• Changmyeon (; lit. noodle punchTemplate:Category handler) – cool dessert for summer, consisting of noodles made with mung bean starch and omija juice.
• Hwamyeon (; lit. flower noodle punchTemplate:Category handler) – cool noodle soup almost similar to changmyeon except the addition of edible flower petals.

Grain

• Sudan – (Template:Category handler) – grain cake punch.